Story submitted by Gale Jacobsohn who is affiliated with NA’AMAT and Congregation Sha’arey Tikvah
The Story Behind the Recipe:
It was the Summer of 1952, my brand new husband Jim and I were living in the top floor of a southern mansion in the woods of Acotink, Virginia, about a mile from Ft. Belvoir where Jim, a newly commissioned second lieutenant, was stationed. It was very hot. I was just learning how to cook. I called my mother, Jeanne Goldweber, in Cleveland, to ask how to make her wonderfully refreshing cold beet borscht. She told me to chop a bunch of beets, put in some sugar and lemon juice and cook them. I said I needed a recipe. About a week later, she sent me the recipe (which you see above) with a note that said that she had weighed, measured and timed everything. It was a lot of work and that was the last time she would ever do that. And it was. She never sent another recipe. I have since learned to read and adjust recipes, sometimes devise my own, but I never deviate at all from the one she sent.
Recipe:
Ingredients:
1 bunch beets (with greens if fresh looking)
6 cups water
2 t salt
¼ cup sugar
¼ cup lemon juice
Instructions:
1. Grate beets (2 ¼ cups)
2. Cook beets in 6 cups water until tender. About 18 minutes from boiling point.
3. Add salt, sugar and lemon juice. Adjust to taste and cool.
4. If using greens: Wash well and chop. Cook greens with beets. Double all ingredients.
Serve cold with dollops of sour cream or mix in the sour cream if preferred.
1 bunch beets (with greens if fresh looking)
6 cups water
2 t salt
¼ cup sugar
¼ cup lemon juice
Instructions:
1. Grate beets (2 ¼ cups)
2. Cook beets in 6 cups water until tender. About 18 minutes from boiling point.
3. Add salt, sugar and lemon juice. Adjust to taste and cool.
4. If using greens: Wash well and chop. Cook greens with beets. Double all ingredients.
Serve cold with dollops of sour cream or mix in the sour cream if preferred.