JDC Offers a Central Asian Twist For Passover
If you thought traditional Passover borscht —with its dulcet taste, velvety texture and hypnotic purple hue — was all about the beets, think again. Some Jews like theirs without any beets at all. Valeria Khaimov-Levistky of Bishkek, Kyrgyzstan uses sorrel – the leafy herb – to give a verdant color to the special soup she makes for Passover. It’s a recipe she learned from her mother-in-law, Batsheva Khaimov, some eight years ago and has been a staple of their Passover seders ever since. This recipe is one of three from Jews in the Central Asian Republics offered this year by the American Jewish Joint Distribution Committee (JDC) through its annual Passover app.