Modern Manna Recipe Cold Borscht With Egg Yolk

A no-hassle recipe for a perfect pre-seder Passover treat.

Vered Guttman
Vered Guttman
Send in e-mailSend in e-mail
Vered Guttman
Vered Guttman

This simple borscht has a gorgeous color and a distinct taste.

You can use the beets for chrein-making, or grate a couple into the cold soup.

Yields 4 cups

Ingredients:

5-6 medium beets, peeled

4 cups water

1 teaspoon table salt

1 tablespoon sugar

2 tablespoons lemon juice

2- 3 egg yolks

Ice cubes

Directions:

1. In a pot arrange the peeled beets in water. Bring to boil over high heat, lower to low heat, cover and cook for about 45 minutes, or until the beets are soft.

2. Use the beets for making chrein. Mix the beets water with salt, sugar and lemon juice and chill in the fridge for a few hours.

3. Serve cold over steamed potatoes with sour cream or blend in egg yolks and drink with ice cubes.

For more recipes, check out Food & Wine on Haaretz.com

Cold borscht with egg yolkCredit: Vered Guttman

Comments

SUBSCRIBERS JOIN THE CONVERSATION FASTER

Automatic approval of subscriber comments.
From $1 for the first month

Already signed up? LOG IN

ICYMI

Charles Lindbergh addressing an America First Committee rally on October 3, 1941.

Ken Burns’ Brilliant ‘The U.S. and the Holocaust’ Has Only One Problem

The projected rise in sea level on a beach in Haifa over the next 30 years.

Facing Rapid Rise in Sea Levels, Israel Could Lose Large Parts of Its Coastline by 2050

Prime Minister Yair Lapid, this month.

Lapid to Haaretz: ‘I Have Learned to Respect the Left’

“Dubi,” whose full name is secret in keeping with instructions from the Mossad.

The Mossad’s Fateful 48 Hours Before the Yom Kippur War

Tal Dilian.

As Israel Reins in Its Cyberarms Industry, an Ex-intel Officer Is Building a New Empire

Queen Elizabeth II, King Charles III and a British synagogue.

How the Queen’s Death Changes British Jewry’s Most Distinctive Prayer