8 1/2 cups water
2 bunches of beets - peeled & quartered
juice of 3 lemons
3/4 cup sugar
1 tsp. salt
1 potato - peeled
1 onion, peeled
1 egg, well beaten
sour cream, chopped green onions or cucumber
In a large pot, combine 8 cups water, beets, lemon juice, sugar, salt,
potato and onion. Bring to a boil and cook covered for 45 minutes, or
until beets are soft. Transfer beets to a bowl and grate. Discard potato
and onion. Return grated beets to pot.
In a small bowl, mix egg and 1/2 cup water. Beat 1/2 of the hot borscht
into the egg mixture. Pour egg mixture into pot. Chill.
Garnish with a dollop of sour cream and chopped green onions or cucumber.
Serve with Salty Sesame Biscuits, Pumpernickle or Rye bread.
Makes 8 servings.
SALTY SESAME BISCUITS
1 1/2 cups flour
1/2 tsp. baking powder
1 1/2 tsp. salt
1/4 cup sesame seeds
1/4 cup water
1 Tbsp. oil
Mix flour, baking powder, salt and sesame seeds in a large bowl. In a
small bowl blend egg,. water and oil thoroughly. Add to flour mixture
and blend into a soft dough.
Do not overmix as dough will become tough.
Roll dough out 1/8 of an inch thick on a floured board into 2-inch rounds.
Place on a greased baking sheet and bake at 375 F for 10 - 12 minutes or
until biscuits are lightly browned and crisp. Makes 4 dozen.
from: L.A.Times - "Yom Kippur Menu Breaks the Fast"
September 15th, 1997
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