A cool, comforting soup that starts with ready made borscht. Add fresh beets and you end up with borscht that tastes homemade but takes only a fraction of the time to prepare. No one will know the difference.
3 jars (24 ounces each) Manischewitz borscht with shredded beets
3 fresh peeled beets
Sour cream for garnish
Optional garnish: fresh dill or snipped chives
Strain the jarred borscht to separate the liquid from the grated beets. Either save the beets for later use (on a salad) or discard.
Wearing gloves, cut fresh, raw beets into chunks. Place beet chunks into the borscht liquid and simmer for 5 minutes.
Remove beets, and grate them in food processor.
Add them back into the liquid and simmer, 10-15 minutes until the grated beets are cooked and fork tender.
Chill and serve cold with a dollop of dairy or parve sour cream.
Yield: Serves 10-12
Recipes: Soup, Beet Borscht, Dairy or Parve, KosherAdd a comment