Freda Shabelstoch (Shabelstock, Shabelstok) ) Baker's Latvia Borsht recipe ,,,, edited and updated by the Bard of Bat Yam (#BardOfBatYam), Poet Laureate of Zion (#PoetLaureateOfZion) and Stephen Darori

Freda Shabelstoch Baker was my grandmother. She and her sister Rosa were the only members of her huge Latvian family ( Riga) that survived the Rumbula Forect Massacre during the Holocaust. Freda was already in South Africa  and Rosa, who was tutoring Duch Royalty kids  escaped Europewith the aid of the Danish Underground to Norway and then on to the UK.  

The Rumbula massacre is a collective term for incidents on two non-consecutive days (November 30 and December 8, 1941) in which about 25,000 Jews were killed in or on the way to Rumbula forest near Riga, Latvia, during the Holocaust. Except for the Babi Yar massacre in Ukraine, this was the biggest two-day Holocaust atrocity until the operation of the death camps.^[1] About 24,000 of the victims were Latvian Jews from the Riga Ghetto and approximately 1,000 were German Jews transported to the forest by train. The Rumbula massacre was carried out by the Nazi Einsatzgruppe A with the help of local collaborators of the Arajs Kommando, with support from other such Latvian auxiliaries. In charge of the operation was Höherer SS und Polizeiführer Friedrich Jeckeln, who had previously overseen similar massacres in Ukraine. Rudolf Lange, who later participated in the Wannsee Conference, also took part in organising the massacre. Some of the accusations against Latvian Herberts Cukurs are related to the clearing of the Riga Ghetto by the Arajs Kommando. The Rumbula killings, together with many others, formed the basis of the post-World War II Einsatzgruppen trial where a number of Einsatzgruppen commanders were found guilty of crimes against humanity


Ingredients 
5 pounds beets
2 potatoes
5 medium onions
2 tablespoons salt
1/4 cup freshly squeezed lemon juice
4 eggs

Instruction
Peel beets and grate coarsely. Place into 8 quart pot with water to cover. Add peeled and diced potatoes and onions. Bring to a boil, then lower flame to simmer until soft (approximately 1 hour). Add lemon juice.

Beat eggs well in a second big pot. Pour in borscht in a slow stream, beating constantly to prevent curdling of eggs.

Serve warm or col, with or without cream . Serves 10.