Mama Leah's Jewish Kitchen Cold Beet Borscht

“My name is Leah, but I am not "Mama Leah" Mama Leah is a New York Jewish woman who has a restaurant and a cookbook, I believe. Cold Beet Borscht is a staple of Eastern European Jewish food. All recipes vary, each offering a little something different. This one is served cold with a hot potato in it. Truly meatless for those vegetarian folks.. The unique blend of hot and cold is something different, that I enjoy. Also splendid on a hot day. (Came from Mama Leah's Jewish Kitchen" hint: wear old clothes or an apron when preparing beets! THEY STAIN!”
6hrs 20mins

Ingredients Nutrition


  1. Boil water in stock pot.
  2. To prepare beets: Wash beets well, scrubbing away dirt and sand.
  3. Trim the root and stem ends and discard.
  4. Cut in large (2-3 inch) slices.
  5. Add to water: beets, onion, lemon juice, salt, and sugar.
  6. Boil 1 hour, let beets cool and peel.
  7. Chop coarsely in food processor, and return to broth.
  8. Place pot in refrigerator until cold.
  9. 1/2 hour before serving: boil and peel potatoes, drain and place one in each serving bowl.
  10. Ladle cold borscht over hot potatoes and serve with sour cream on the side.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a