green borscht with matzah

green borscht with matzah
green borscht with matzah

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Kyrgyzstan:

  • Green Borscht with Matzah

  • Recipe courtesy of Valeria Khaimov-Levitsky

  • Valeria’s family actively participates in the Dorot family club at JDC-supported Hesed Tikva center in Bishkek and always takes part in the community Seders organized by the Hesed in conjunction with the synagogue.

  • Ingredients:

  • 2

    2 lbs.

  • Vegetable oil

  • 3 3

    3 medium-size onions

  • 4 4

    4 large potatoes

  • 3 3

    3 eggs

  • Sorrel, one bunch

  • Green coriander (cilantro), one bunch chopped

  • 1/4 1/4

    1/4 tsp ground black pepper

  • to

    to taste

  • 5 to 10

    10 pieces

Directions

Preparation: Cut chicken into cubes and finely chop the onions. Add them into a pot with hot oil. Fry until slightly golden. While meat is frying, cut potatoes into cubes. Add eight and a half cups of water to the cooked chicken and onions, and bring to a boil. Boil for 30 minutes. Add potatoes the pot and boil for another five minutes. Cut sorrel and add to the pot. Add salt to taste and boil until potatoes are done. Beat eggs. Add beaten eggs into the boiling soup while stirring thoroughly, then add coriander and turn off the heat. Serve with small pieces of broken matzah.

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