Jewish Holiday Borscht
A special borscht prepared for Jewish holidays like Passover and Rosh Hashanah. This version includes symbolic ingredients and is often served as part of holiday feasts.
Ingredients
- 1.5 kg beets, peeled and grated
- 3 large onions, diced
- 4 carrots, grated
- 1 large cabbage, shredded
- 6 potatoes, cubed
- 2 tbsp tomato paste
- 2 tbsp white vinegar
- 1 tbsp honey (for Rosh Hashanah)
- 4 cloves garlic, minced
- 2 bay leaves
- Fresh dill, parsley, and chives
- Sour cream for serving
- Matzo or challah for serving
- Salt and black 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
Sauté onions and carrots in vegetable oil
All Steps
Sauté onions and carrots in vegetable oil
Add beets and cook until tender
Add cabbage and potatoes
Season with vinegar and honey (if for Rosh Hashanah)
Simmer until all vegetables are tender
Add fresh herbs and serve with appropriate bread
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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