Kosher Soups
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KosherEye.com
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. Ingredients: 3 jars (24 ounces each) Manischewitz borscht with shredded beets Directions: 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. Notes: Yield: Serves 10-12 Recipes: Soup, Beet Borscht, Dairy or Parve, Kosher
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