FoodRecipesSoups
10 cups beef stock
5 large uncooked beets, finely shredded
2 tablespoons butter
salt and pepper to taste
2 tablespoons sour cream
Melt butter in saucepan and, when hot, add the beets and cook for 20 minutes.
Stir in a little hot stock and, when absorbed, stir in more stock. Repeat
the process until beets are tender. Pour the contents of the pan into another
saucepan containing hot stock and simmer gently for 30 minutes. Strain.
To serve, sprinkle with finely chopped uncooked beets and sour cream.
Borscht #2
2-1/2 lbs. Chuck Roast
2 qts. Water
2 Bay Leaves
6 Peppercorns
Salt, pepper, MSG
3 Carrots, peeled, shredded
4 beets, pared, shredded
2 potatoes, pared, chopped
1-1/2 lbs. Cabbage, shredded
2 tomatoes, peeled, chopped
1 small Green pepper, chopped
1 medium Onion, chopped
1 Tbsp. Salad oil
1 8 oz. can tomato paste
Juice of 1/2 lemon
1 Tbsp. Sugar
Sour cream
Dill Weed
Place meat in large kettle; add water, bay leaves, peppercorns,
salt, pepper and MSG. Simmer, covered, until tender.
Meanwhile, prepare vegetables. Remove meat from broth and set
aside to serve, with horseradish, as entree. Add carrots,
beets, potatoes, cabbage, tomatoes and green pepper to broth.
Cook for 45 minutes. Saute onion in oil. Add onion, tomato
paste, lemon juice and sugar to broth; simmer 15 minutes longer.
Adjust seasonings. Serve garnished with sour cream, sprinkled
with dill weed. Makes 10-12 servings.