MM: Hot Winter Borscht
---------- Recipe via Meal-Master (tm) v8.05
Title: Hot Winter Borscht
Categories: Jewish, Soups, Vegetables
Yield: 1 Big pot
16 Young beets
2 1/2 c Good vinegar
3 T Butter or chicken fat
2 Sweet onions
4 Young carrots
Handful of parsley sprigs
2 Bay leaves
Salt, pepper
3 T Flour
3 qt Rich beef stock
several hours. Melt the fat, add the onions and
carrots which has been coarsely ground, the chopped
parsley, the bay leaves, and seasoning. Stir until
golden, add half the flour, brown all well, then stir
in the rest of the flour. Drain the ground beets
thoroughly, saving 1/2 to one cup of the vinegar, and
add them to the braised vegetables. Add the stock.
Let simmer a half hour or until the vegetables are
tender. Grate on a cheese grater the four remaining
beets, mix them with the vinegar, and add to the soup
five minutes before serving. Little sausage balls
poached in boiling water can be added, and of course
an accompanying bowl of sour cream is necessary.
FISHER, M.F.K.
The Art of
Eating
Macmillan
Publishing Company
New York, 1990
MM Format by John Hartman Indianapolis, IN
17 August 1997
-----
Back To:
Soups