kathleen@ihuxw.UUCP (05/02/83)
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Date:Mon, 2-May-83 15:50:57 EDT
Organization:BTL Naperville, Il.
BORSCHT WITHOUT MEAT
(BARSZCZ POSTNY)
Ingredients:
7 medium beets (about 1 1/2 pounds)
2 medium potators (about 1/2 pound) (optional)
1/2 c. chopped parsley root or 2T dried parsley flakes
1/3 c. chopped celery leaves
4 dried mushrooms or 4 fresh mushrooms
1 clove garlic, crushed (optional)
2 quarts water
1 1/2 c. Beef Kvas (see recipe below)
3 beef bouillon cubes or 1 T. concentrated meat extract
2 t. salt
1 T. sugar
Dairy sour cream (optional)
1. Pare beets and potatoes, then dice them.
2. Combine all ingredients in a 6-quart kettle. Bring to boiling.
Reduce heat. Cover and cook over medium heat until vegetables
are tender, 30 to 40 minutes.
3. Remove vegetables and force through a sieve or puree in an electric
blender. Return puree to kettle. (This is optional and may be
omitted.)
4. Various ingredients may be added to soup: prepared horseradish,
lemon juice or vinegar, dill, more salt and sugar, pepper, chunks
of rye bread, or filled pastries such as pierogi. Sometimes
sliced or chopped hard-cooked eggs, beet tops, and baked beans are
added. Simmer just long enough to heat thoroughly.
5. Serve in large bowls with dollops of sour cream, if desired.
Makes about 5 quarts.
BEEF KVAS
Ingredients:
(NOTE: This ingredient for the Borscht should read "Beet Kvas", not
Beef Kvas. Sorry for the misspelling, it was incorrect in the recipe
book.)
5 to 6 c. boiling water
3 cooked beets, sliced
1/2 c. vinegar
1. Pour boiling water over beets; add vinegar. Let stand at room
temperature 2 to 4 days.
2. Drain off juice and use as a base for soup.
Makes about 4 cups.