How to Make Cold Borscht
BY RONNIE FEIN for The Nosher for myjewishlearning.com
A smooth, pureed soup of beets garnished with mint and citrus.
I can’t eat borscht that comes from a jar that’s been sitting on a supermarket shelf for who knows how long. So sue me. Tell me I’m a snob. I just can’t. It’s the wrong color, it’s too thin and has these shimmering chopped-looking things on the bottom that I suppose are beets but remind me of pocket lint.
But I do love borscht, all kinds. Years ago I was surprised when a friend served me a version that wasn’t at all like the simple beet soup so familiar to Ashkenazi Jewish families. Hers was a thick, marrow-bone based dish laden with vegetables that included lots of cabbage, carrots, parsnips and potatoes, and beets of course.