Difference between revisions of "Borsch"
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* [[salt]] and [[pepper]] | * [[salt]] and [[pepper]] | ||
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# Peel beets and cut into slivers with sharp knife or vegetable grater. | # Peel beets and cut into slivers with sharp knife or vegetable grater. | ||
# Strain [[tomato]]es, forcing pulp but not seeds through the strainer. | # Strain [[tomato]]es, forcing pulp but not seeds through the strainer. | ||
Latest revision as of 08:05, 14 July 2012
Description
Beet soup
- Can be prepared in 40 minutes
- serves 4
Ingredients
- 6 medium sized beets
- 4 cups water
- 1 cup stewed tomatoes
- 2 small onions
- ½ lb beef stew meat
- 4 tbsp sugar
- 1 tbsp lemon juice
- 4 eggs
- salt and pepper
Procedures
- Peel beets and cut into slivers with sharp knife or vegetable grater.
- Strain tomatoes, forcing pulp but not seeds through the strainer.
- Add water, chopped onion and cubed meat.
- Cook gently half an hour.
- Add lemon juice and salt.
- Taste for seasoning and simmer another 30 minutes.
- Pour hot borsch slowly over well beaten eggs and serve at once.
