Jewish Cold Borscht
A refreshing cold borscht that's perfect for hot summer days and Jewish holidays. This version is served chilled with hard-boiled eggs and fresh herbs.
Ingredients
- 1 kg beets, peeled and grated
- 2 large onions, diced
- 2 carrots, grated
- 4 hard-boiled eggs
- 2 tbsp sugar
- 2 tbsp white vinegar
- Fresh dill and parsley
- Sour cream for serving
- Salt and white pepper to taste
Ingredient Substitutions & Tips
- Beets: Can substitute with golden beets for a milder flavor
- Cabbage: Red cabbage can be used instead of green for extra color
- Sour cream: Greek yogurt or crème fraîche work as alternatives
- Fresh herbs: Dried herbs can be used (use 1/3 the amount)
Step-by-Step Instructions
Cook beets until tender
All Steps
Cook beets until tender
Add onions and carrots
Season with sugar and vinegar
Chill thoroughly in refrigerator
Serve cold with hard-boiled eggs and sour cream
Pro Tips
- Let the borscht rest for at least 30 minutes after cooking for the best flavor
- Serve with a dollop of sour cream and fresh dill for authentic taste
- Borscht tastes even better the next day - perfect for meal prep!
- Freeze leftovers in individual portions for quick weeknight meals
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