Martyrs.ca - Find information on the famous martyrs throughout the history of the world Visit Martyrs.caInformational Site Network Informational
Privacy
Home Recipes Cook Books Food Categories Featured

PESACH BORSHT

(Passover Dishes) - (The International Jewish Cook Book)







About three weeks before Pesach take twenty pounds of beet-root, which
must be thoroughly washed and scraped. Place the whole in a six-quart
crock, cover with water. Place the cover on the crock and over this
cover put a clean cloth.
When ready for use the liquor is boiled with any relishes and spices
that are liked and may be used either hot or cold.
Boil as much as required for the meal, for twenty minutes or longer if
desired, and thicken with beaten whole eggs that have been mixed with a
little of the unboiled borsht, add the hot soup and serve. Do not boil
after adding the eggs.
To two quarts of borsht take three eggs.











Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network
Report
Privacy
SHAREADD TO EBOOK



Vote

1 2 3 4 5


Viewed 1704 times.

Home Made Cookies.ca