Shabbat Shalom

Contributed by Jamie Geller

Ingredients

4 (24-fluid ounce) jars Gold’s Borscht
20 baby carrots
1 large onion, sliced
2 teaspoons sugar
1 (22-ounce) loaf frozen gefilte fish

Preparation Instructions

• Drain beets from borscht broth and place into a large sealable container and refrigerate.  Pour liquid into a 4-quart soup pot.
• Add carrots, onions and sugar to borscht broth, cover and bring to a boil.
• When broth boils, add frozen fish loaf and return to boil; immediately lower heat to simmer.
• Simmer, uncovered, for 1 ½ to 2 hours, turning occasionally to immerse loaf in borscht broth. 
• Drain in colander, transfer fish, carrots and onions to sealable container along with the beets.
• Cover and refrigerate until cold, at least 4 hours.
• Serve sliced with carrots, onions and beets as garnish and top with Golds’ Wasabi Sauce and or White and Red Horseradishes.