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COLLECTION: Borscht
1
2
1
1
1
1
1
1
5
1
1
clove garlic
tblsp
/4 l
/4 l
butter or margarine
(1 cup) dry white wine
(1 cup) vegetable broth
bay leaf
tsp
cumin seeds
bunch of pot-herbs
/2 small head of white cabbage (ca. 500g)
00g potatoes
-2 tblsp vinegar
50g creme fraiche (or sour cream)
Salt and pepper to taste
Instructions:
-------------
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.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: vleppert@casbah.acns.nwu.edu (Valerie Leppert)
Source: Laurel's Kitchen:
WHOLE BEET BORSCHT
==================
Ingredients:
-
8
1
1
2
2
2
-----------
* beets with tops
medium potato, diced
small onion, chopped
quarts vegetable stock
T
T
oil
whole wheat flour
juice of 1 lemon
2
t
salt
http://www.cs.cmu.edu/~mjw/recipes/soup/mp-borscht-coll.html (5 of 6) [12/17/1999 12:03:09 PM]
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