Beet Borscht
Ingredients:
3 back ribs, each cut into 3 pieces
3 bunches of beets, peeled and cut into fat julienne strips
1 pt. sour cream
2 tbl. flour made into roux with water
2 tbl. vinegar
1 level tsp. salt
1 large onion, sliced thin
Cover ribs plus 1" with water. Cook until tender, about 1/2 hour. Add beets and onion, and cook another 1/2 hour. Add vinegar. Cover. Cook 10 minutes. Stir in roux.
In a separate bowl, beat sour cream. Add and stir soup into sour cream a little at a time until thin. Add back to pot. Stir well. Add salt. Stir, cover and cook for 10 minutes to 1/2 hour. Taste--beets should be tender.
Enjoy with some great rye bread.
Hi ya! This is also called blood soup. I remember my aunt telling me that her aunt or my great aunt always made blood soup and it was good!
ReplyDeletePoles actually make soup out of real duck's blood. It's called czarnina,and is considered a delicacy!
ReplyDelete