Meaty Borsht

If using sour salt, how much to use? My mother used the sour salt that came in pieces, but I don't think they sell them anymore. Reply

I am shocked to see this recipe. It is how I have made Meat Borscht all my life and how my mom made it except instead of lemon juice we use sour salt and over the years have gone to canned sliced beets. Everyone always told me that this was not a legit recipe. Well it was for me and now here it is....... Love it!! Todah Rabah.
BTW I eat it with crumbled matzoh. Reply

Meaty Borsht It is a soup of some sort for sure.

Borscht it is not. Sugar and lemon juice are counter acting each other, so why bother putting it to begin with. Borscht supposed have just a hint of tartness. The beats will provide plenty of it. The carrots will add sweetness.

If you care to post, here is my borscht recipe:

BORSCHT FOR PESACH.
Meat about 3 lbs.
Water -3 quarts
Onion finely chopped or diced – 1
Potato diced – 2-3
Carrots grated – 2-3
Beets grated – 1-2
2-3 very ripe tomatoes chopped or even ground in food processor.
Salt to taste. I do not use pepper or sugar during Pesach.
Start by making good meat broth. Use whatever meat you like. Lately I’ve been using chicken. But beef is definitely great. Short ribs are good. But in my opinion, the best part is cross cut shank meat with marrow bone. (Unfortunately I never see it in kosher stores here, so I get the shank and the marrow bones separately). The reason for that is broth comes out with a hint of tartness. I do not know why it is. And that is exactly what you want in borscht. If you search for other recipes you’ll find that some of them use lemon juice, some use citric acid, also known as sour salt, or pickled beets and then they have to add sugar to compensate... Nonsense.
All those things will only ruin natural taste of Borscht. If I use beef I cook it for a long time to make sure the meat is extremely soft, and practically melts in your mouth so you do not have to seat and chew the darn thing for half an hour. While meat is cooking prepare all the vegetables. Fresh beets will take an hour or so to cook. I cook the whole thing and then take it out immerse in the cold water, grate and add them back almost at the end of the process.
I do not like onion, so I usually put it in early so it over cooks to the point that you can’t even see it. Adds great flavor. Cook potato, carrots. Should take about half an hour or less. Add tomatoes when potatoes and carrots are cooked. I do not use cabbage for Pesach, but do use lettuce if I have leftovers from Seder, chopped finely, add at the very end, bring to a boil. Turn of. The Borscht is ready to be served.
Taste of my Borscht is refine. Reply

Flanken-Marrow Bones I'm with Elaine! My mom's borscht (and stuffed cabbage) were the best! Unfortunately, those were two items that I did not watch her preparing so never learned to make them.

She also made non-meat borscht and we loved that cold with a dollop of sour cream, diced cucumber, and scallions! Yummm!

I try to capture the good ole days' foods of my mother -- and have succeeded with a few of them. Reply

Beef Borscht without beets My family cooked cabbage borscht with Cabbage, beef bones, fatty flanken and potatoes in a sweet and sour tomato broth similar to stuffed cabbage. My Dad would make it and the neighborhood would come in to have a plate of borscht and a schtickel rye bread. I would like the recipe if anyone has it. He used sour salt and brown sugar to get the taste right. Umm, I can taste it now. Reply

Meat Usually beef is used but you can try it with lamb too. Reply

Which meat, please? Kosher yes but beef or lamb. I'm sorry if this a mistake. Thank you Reply

borscht soup I use 3-4 bottles of borscht instead of water, sour salt to taste (gives it a zing instead of lemons) and grate 2 carrots in the mixture. Reply

thanks for the memory Sweet & sour borscht just like my Bubbe made it, thanks for the memory Reply

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