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COLLECTION: Borscht
1
2
/8 t
t
pepper
brown sugar
*
My note: Always try to get the beets with their leaves. The leaves
are very nutritious in the soup and it will give you some indication of
the freshness of the beets, don't buy wrinkled beets.
optional:
-
1
1
--------
/4 t
/2 t
paprika
dill weed
(I include any vegies I can find in my refrigerator. Cabbage works
well.)
Instructions:
-------------
Wash beets and beet tops. Chop tops fine and set aside. Peel and grate
the beets and cook with the potato and onion in the vegetable broth.
Simmer the vegetables until they are well cooked.
Mix oil and flour and cook over low heat for 2 min. (First time I have
heard of making a roux for borscht!). Add one cup of soup slowly and
cook until sauce thickens, stirring consantly. Return sauce to soup
pot.
Season the soup and add the lemon juice. Stir in beet greens and cook
5-10 min. Adjust seasonings.
Makes three quarts (a wee recipe).
Serve topped with plain yogurt or sour cream. Good in winter with
French bread and butter.
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mara
http://www.cs.cmu.edu/~mjw/recipes/soup/mp-borscht-coll.html (6 of 6) [12/17/1999 12:03:09 PM]
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