COLLECTION: Borscht
From Soup Recipes 1.
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From Soup Recipes 1, printed page 2, digitised by the Internet Archive: https://archive.org/details/Soup_Recipes_1
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Method
- 1 clove 2 tblsp 1/4 1 1/4 1 1 t sp 1 bunch garlic butter or margarine (1 cup) dry white wine (1 cup) vegetable broth bay leaf cumin seeds of pot-herbs small head of white cabbage (ca.
- 500g) potatoes vinegar creme fraiche (or sour cream) Salt and pepper to taste Wash beet roots and cut them into slices.
- According to size cut the slices in halves or quarters.
- Mince garlic and onions and fry in hot lard.
- Add beet roots and steam shortly.
- Then pour wine and broth into the pan.
- Add bay leaf and cumin seeds, cover pan with lid and boil for about 30 minutes at medium heat.
- Wash pot-herbs.
- Wash and dice carrots and celery, cut leek in strips.
- Wash cabbage, remove stalk and cut in small pieces.
- Wash, peel and dice potatoes.
- Add the vegetables to the beet roots 20 minutes before the cooking is finished and boil everything together.
- Season Borscht with salt, pepper, vinegar and cumin.
- Serve with a spoonfull of creme fraiche on every bowl of soup.
- oooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo From: vleppert@casbah.acns.nwu.edu (Valerie Leppert) Source: Laurel's Kitchen:
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