Zibn yor a borsht gekokht, un tsum sof is er gerunen gevorn
Bernstein, 344, p.27
Fun borsht mit broyt vern di bakn royt
Bernstein, 346, p.27
  • 8 1/2 cups water 
  • 2 bunches of beets - peeled and chopped 
  • 1 tsp. salt 
  • 3 potatoes - peeled and chopped 
  • 1 onion, peeled 
  • 5 carrots - peeled and chopped 
  • herbs to taste (chopped fresh dill and parsley) 
  • matzo crumbs 
  • sugar to taste 
Cover the beets with water and keep in a warm place until fermented. Pour water into separate bowl, strain, and place water and beets into refrigerator separately. Combine water, onion, potatoes, carrots, and salt in a saucepan. Bring to a boil and cook over low heat until vegetables are tender. Add beets, herbs, the fermented liquid, sugar, and salt. Before serving, add matzo crumbs. 
Background: Olives by Alexander Vaisman
© Shura Vaisman, 1997
Feedback, questions: send e-mail to Iosif_Vaisman@unc.edu
Family Recipes  -  Shtetl kitchen
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