Roberta Levine on April 5, 2017
Another Passover Recipe
My husband’s Grandma Cele always talked about making her specialties just before Passover, and as a very old woman, she would bring in “help” to peel carrots for carrot candy and to prepare something she called “borcas.”
I did not grow up in a home with Old Country food traditions, so I didn’t really know what she was talking about. In fact, after she’d passed away and I wanted to continue the family tradition, I had to ask around to find a recipe. One elderly woman explained to me that “borcas” simply means beets.
Finally I found it, in Joan Nathan’s The Jewish Holiday Kitchen, under the name Beet Eingemachts, which are preserves.
It’s a very unique and wonderful flavor combination — beets, lemons, ginger and almonds — that may be a form of charoses. I’ve been making it every year for my father-in-law and his brother, who spread on their matzah. For them, that’s the taste of Passover!
from Joan Nathan’s The Jewish Holiday Kitchen
3/4 cup water
2 pounds Beets
2 cups Sugar
1 tablespoon Ginger
2 Lemons; sliced
1 cup sliced (blanched) almonds
Pour water over sugar. Mix well in a large saucepan. Bring to a boil slowly and let simmer, uncovered, while you prepare the beets.
Peel and dice beets or cut into thin strips or grate. Cut the unpeeled lemons into thin strips or small dice (remove seeds), or grate in a food processor.
Place beets and lemon into sugar mixture. Cover and let simmer slowly about 1.5 hours, stirring occasionally. Do not let it stick.
Uncover and add ginger; simmer about another half hour or until it tests thick enough. Turn off heat and let it cool overnight.
Next day, toast almonds and fold into the cold preserves. Put into mason jars or jelly glasses, cover and refrigerate.