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Chabad.org » Holidays » Passover » Recipes » Classic Passover Foods » Meaty Borsht

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Meaty Borsht

Beets, 1 bunch, peeled
2 quarts water
2 tablespoons sugar
2 pounds meat
4 onions
Marrow bones
Juice of 2 lemons (6 tablespoons)
Salt to taste

Wash, peel and grate or dice beets, Place in large pot and simmer slowly in water with bones, meat* and onions, approximately 45 minutes. Add sugar, lemon juice, and salt to taste. Continue cooking 1/2 hour. Serve hot. Serves 6.

*Meat can be removed from soup and served separately or with another meal.

Variation: Leave out meat and bones and serve cold.

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Excerpted from The Spice and Spirit of Kosher Passover Cooking. Published and copyright Lubavitch Women's Cookbooks Publications, Brooklyn, NY.

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Posted: Mar 23, 2007

Thanks

What would I do without you wonderful 'Chabadnicks' to give me fantastic guidance and recipes for Pesach. Thank you.

Posted By Howard Lewis Binsock, Vacaville, California