Barshck with Ushka
A historical recipe from The Stag Cook Book, by Carroll Mac Sheridan (1922).
A historical recipe
The Stag Cook Book: Written for Men by Men, by Carroll Mac Sheridan (1922). Project Gutenberg eBook #48695.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Stag Cook Book, by Carroll Mac Sheridan (1922). Digitised by Project Gutenberg, eBook #48695 (https://www.gutenberg.org/ebooks/48695). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- Barshck.
- (Or Polish Beet Soup) If you are brave, put three large beets, peeled and quartered into a glass jar and pour on them a quart of water, add a teaspoonful of salt and a slice of rye bread.
- Keep this in a warm place for about five days.
- There will form a sour red-wine-like juice with a whitish mold skin on the top.
- Don’t lose your courage, take this skin off and pour off the juice.
- Then prepare a quart of beef, pork and vegetable stock and while it is hot add to it all your beet juice and a bottle of cream which you previously have beaten with a teaspoonful of flour.
- Heat and stir it all just to boiling point, but do not let it boil, and serve with or without “Ushka” which are fully described in the next paragraph.