Cooking time: 45 minutes
This recipe comes from the Maayan Ha’Bira restaurant in Haifa by chef Reuven Meir, part of Israel's top 10 ethnic restaurants to Jewish multicultural cuisine
Reuven prefers to cook the beets with the peel on and peels them when the beets are soft, which is easier. But if you plan to use the cooking water for a cold borscht recipe, then peel the beets before cooking.
- In a small pot cover the beets with the water, bring to boil over high heat, lower the heat, cover and cook for about 45 minutes, or until the beets are soft. Drain and peel.
- Measure 500 g / 1 lb. of the cooked beets. With a meat grinder grind the beets and the horseradish. If you don't have a meat grinder, grate the beets and the horseradish on a grater with small holes.
- Mix in the vinegar, sugar and salt. Put in a container and seal well.
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