These and Those

Musings from Students of the Pardes Institute of Jewish Studies in Jerusalem

[Alumni Guest Post] Borscht Recipe!

Posted on February 12, 2014 by Nataliya Naydorf

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1071676_10102198283414268_1759414347_oYou will need:

  • 1 defrosted chicken thigh (or veggie bullion cube or 2 tablespoons of olive oil)
  • 1 medium sized onion (peeled and whole)
  • 1 half of a cabbage (grated)
  • 2 medium sized potatoes (peeled and cubed)
  • 2 medium carrots (peeled and cubed)
  • 1 beet (grated)
  • ketchup (to taste) (trust me)
  • salt (to taste)
  • pepper (to taste)
  • sugar (usually 1 teaspoon is enough but if needed add more)
  • 3 or more cloves of garlic (peeled and whole)
  • dill (to taste but I usually add the whole bunch and chop it finely!)


  1. Boil chicken thigh and scoop off the film that rises to the top every once in a while
  2. When the water boils, drop in the onion and put the burner on a smaller flame
  3. Boil for 20 minutes
  4. After 20 minutes, add cabbage, potatoes, carrots, and beets and put it on a medium flame
  5. When the veggies are pretty softened up (but still not quite there), add ketchup, salt, pepper, and and sugar
  6. When everything is cooked, add the garlic and dill.
  7. Wait 5 minutes and turn it off! And you are done! Malodets (good job!)!