Favorite Meat Borscht and Zomick’s Challah – Recipe
You’ll find this Zomick’s borscht recipe being a real keeper as it is one of the best you’ve ever tasted. This recipe comes directly from Zomick’s Bakery cookbook which is also available on Amazon. On top of that – it is a very easy recipe to make. The cabbage and beet tops are edible and when prepared following this Zomick’s recipe, they are chopped and added into the borshch at the same time.
Here is one of my very favorite Zomick’s kosher bakery Meat Borscht recipes of all times, which I make about once a month minimum. This meat borscht, combined with Zomick’s bread, is a delicious and heartwarming meal – brilliant for cold autumn days and dark winter nights. In addition, Zomick’s Challah recipe with meat borscht is light and refreshing enough, so it would also be good during summer.
- 2 bunches of beets (peeled)
- 3.360 liters water
- 3 tablespoons sugar
- 900 grams Zomick’s Kosher shin meat
- 5 onions
- 5 Zomick’s Kosher marrow bones
- 7 tablespoons lemon juice
- Salt (to taste)
- Wash, peel and also dice the beets.
- Place the beets in a large pot.
- Simmer the water all together with Zomick’s Kosher marrow bones, meat and onions (about 56 minutes)
- Add sugar, lemon juice, and also salt to taste.
- Continue cooking for about 2 – 3 hours and when done ladle soup into bowls. Top it with sour cream and remaining 1/4 cup dill
- This recipe is served hot. Taste it with salt and pepper and stir in vinegar.
Depending on how good your knife-skills are, this bakery meal could be on your table in about 40 minutes or even less. You could also use the food processor to shred the vegetables. Just remember, you could also simmer the beef for up to 6 hours, then let sit overnight in the broth to cool.
Other than bringing a delicious flavor to the dinner table, this borscht can be cooked all day long in a slow cooker. Adjust the cooking temperature to low and leave it cook itself. When you later come home it will be ready and waiting to be served, fresh and warm, a perfect food for those cold winter nights.
You can also visit and give us a 5 star rating. We would benefit a lot, because we care about the public reputation on every webpage listed on the internet. If you are kind and willing and you have more spare time then go to Zomick’s Bakery listing on Yelp and do the same thing. Remember, always enjoy while browsing the web…
Crepe Filing Meat and Mushroom Recipe by Zomick’s Kosher Bakery
This Zomick’s recipe will guide you how to make lovely light savory crepes that come with many flavors. The recipe is great for using up leftover meat and mushrooms. Crepes can also be panned and fried ahead, then just fill and grill them up some other day.
This is a traditional Zomick’s challah prepared following the strict rules from Karshut. These savory crepes taste pretty much like Crepes à la Zomick’s Bakery, however, take considerably longer to make than the cheese crepes. But they are definitely worth trying and are good in combination with our Zomick’s bread. That might be the reason why I see more of the meat-stuffed crepes next to the challah at our family and friends gatherings.
Zomick’s crepes are always a tasty treat. They are common on the dinner table, both sweet and savory. A simple tip is that crepes can be made ahead and then refrigerated. They can be used as a wonderful way to make use of leftover meat. If you haven’t made your crepes following this Crepe Filing Meat and Mushroom Recipe yet, then try this and you’ll be surprised. Although this Zomick’s recipe may seem a bit long, don’t be scared – you’ll enjoy at the end.
- 2-3 tablespoonfuls olive oil
- 2/3 cup diced onions
- 2/3 teaspoonful cumin
- 2 2/3 – 3 pounds Kosher Zomick’s ground beef or turkey
- 3 cups button mushrooms (diced)
- 2 cans Tomato Juice
- For Stuffing: Place the onions in olive oil and cumin in a large frying pan, until translucent.
- Add the chopped meat in the frying pan, stirring and breaking apart the meat with a spoon.
- Once the meat light brown, add the Tomato Juice and cover the frying pan.
- Let meat blend stand and reduce for about 4-5 minutes.
- Uncover and add the diced mushrooms.
- Mix well and cover the cooking pan, let mushrooms cook in meat Juice for another 5 – 6 minutes.
- Uncover and remove from the oven.
- Reduce the oven to moderate heat. Lay out the crepe in a well-oiled cooking pan.
- Fill in the meat, and then fold the crepe.
- Fry about 4 – 5 minutes, or until crepe is slightly golden brown.
- Remove and serve with extra meat Juice (for garnishing).
Note: If you haven’t tried the meat-filled crepes, you will come to find out why they are the best breakfast food ever. It is truly a wonderful treat! And you will definitely win your family with our the bread made following the well-known Zomick’s Challah recipe. They will enjoy these delicious crepes if they are crepes kinda guys.
A tip from Zomick’s kosher bakery suggests you can fry the crepes one day before and the next day just fills and grill them and they are ready to be served.
We have been quite active on our social networks lately, so you can connect with Zomick’s at LinkedIn and share your experiences in from the culinary field. We believe that LinkedIn is a great tool for social interaction, so this is why we’ll try to be as active as possible.
Crepes à la Zomick’s Bakery perfect for Soups Pasta strips or Blintz
Here at Zomick’s, we know that our customers like crepes. That is because our crepes are used for making a variety of dishes, whether they are sweet or savory.
Today you can find many recipes for potato starch crepes. But the majority of those recipes require you combine eggs and potato starch in a high ratio, which adds to the cost of the crepes. This is one of the recipes created by Zomick’s bakery and available at their cookbook at Goodreads, which will show you how to prepare gluten free Crepes à la Zomick’s.
Crepes originate from Europe, France more precisely, the home of gourmet food. At Zomick’s bakery, we make them very thin. Using this traditional Zomick’s Challah recipe, these crepes come out really crispy. The taste of Zomick’s kosher bakery crepes is very similar to our Zomick’s bread except that they are moister, lighter and thinner; they are always served hot. The secret to these Crepes success lies in the kosher potato starch. We give you the best “Zomick’s Kosher Recipe” developed over the years with baking and tasting.
- 9 eggs
- 90 mI potato starch
- 350 mI water
- 0.70 mI salt
- 6 mI sugar
- cooking oil
- Place the eggs, potato starch, water, salt and sugar in a bowl and blend.
- Add a tablespoonful or so of cooking oil on a preheated (non-stick or cast iron) frying pan.
- Reduce to moderate the cooking hearth.
- Mix well the flour and egg mixture prior placing it onto the preheated frying pan.
- Add in mere enough of the mixture of flour and also egg to thinly coat the frying cooking pan (if you place in too much you will be making an omelet).
- Leave the flour/eggs mixture until golden brown, then flip it over adding more cooking oil if needed.
- Let dry and cool either on a paper towel or paper plate.
- Repeat the procedure all over again, until spending the whole flour/eggs mixture (It is crucial to beat the flour/eggs mixture well prior to every addition).
- Roll blintz leaves and thinly slice into spirals.
Here at Zomick’s, we serve both sweet and savory crepes. Our crepes are light and healthy for any time of the day.
If you prefer using something other than potato starch, for this Crepes à la Zomick’s recipe, you can replace it with corn starch or some other starch.
This YouTube video from Zomick’s Bakery will help and guide you through the process of preparation and serve Zomick’s bread with crepes. Subscribe to their YouTube channel and expect more interesting videos.