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At Seder we ate it after the meat. A long time ago we cooked borsht soup as well for Pesach, but we didn’t eat it at Seder night. The borsht is very good for the lungs and for everything: the beet-root is soured, strained, and when it is boiling, you pour in many eggs, beat up eggs. It needs a little sugar, pepper, and we put cold potato slices into the hot soup [when serving it].
It is also a good meal. We sour the beet-root. It is a separate circus, the bottle must be very kosher. We had a jar for kosher beet-root. We had to keep water in it for I don’t know how many weeks, and we had to change it I don’t know how many times. But the water had to be boiled first in a kosher pot, then poured in. Can you image that?
We always prepared a cake as well. We didn’t have cake for the first [Seder] night, just for the second night and day.
It is also a good meal. We sour the beet-root. It is a separate circus, the bottle must be very kosher. We had a jar for kosher beet-root. We had to keep water in it for I don’t know how many weeks, and we had to change it I don’t know how many times. But the water had to be boiled first in a kosher pot, then poured in. Can you image that?
We always prepared a cake as well. We didn’t have cake for the first [Seder] night, just for the second night and day.
Period
Location
Nagyenyed
Romania
Interview
Edit Grossmann