Borscht
From Katish: Our Russia Cook by Wanda L. Frovlov
Take two quarts of good beef stock. Melt 3 tablespoons of butter or beef fat in a heavy pan that can be well covered. Have ready 1 cup of finely chopped cabbage, 1 cup of diced potatoes, 1/2 cup diced carrots, 1 stick minced celery, 1 small onion chopped. Put the vegetables into the fat, turn the fire low and shake covered pan over the heat for about five minutes. Then add the vegetables to the hot stock.
Put 1 1/2 cups of canned tomatoes through a sieve and into the stock. Add 1/2 cup of juice from a small can of beets. When the other vegetables are tender, add diced cooked or canned beets and 1 scant teaspoon of vinegar. Season well and turn off the fire before the beets lose their color. A dash of finely chopped dill or parsley should be sprinkled over the top of the soup after it has been transferred to the tureen. Borscht is one soup that quite definitely calls for the spoonful of sour cream in each serving.
From Katish: Our Russia Cook by Wanda L. Frovlov
Take two quarts of good beef stock. Melt 3 tablespoons of butter or beef fat in a heavy pan that can be well covered. Have ready 1 cup of finely chopped cabbage, 1 cup of diced potatoes, 1/2 cup diced carrots, 1 stick minced celery, 1 small onion chopped. Put the vegetables into the fat, turn the fire low and shake covered pan over the heat for about five minutes. Then add the vegetables to the hot stock.
Put 1 1/2 cups of canned tomatoes through a sieve and into the stock. Add 1/2 cup of juice from a small can of beets. When the other vegetables are tender, add diced cooked or canned beets and 1 scant teaspoon of vinegar. Season well and turn off the fire before the beets lose their color. A dash of finely chopped dill or parsley should be sprinkled over the top of the soup after it has been transferred to the tureen. Borscht is one soup that quite definitely calls for the spoonful of sour cream in each serving.