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RussianRecipes.lha
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borshch
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1999-04-12
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649b
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17 lines
SUMMER BORSHCH
1 bunch of beets Salt, pepper, cloves, bay leaf
3-4 potatoes Sour cream or cold scalded milk
1 carrot 1+1/2 litres mushroom stock
1-2 tomatoes 50-75 g green onions
1 stalk of celery 200 g marrow
Cook the beetroots and carrot in mushroom stock for 10 to 15
minutes. Add the beet leaves and stems which had been cut into
pieces 2 to 3 cm long and scalded, the marrow, tomatoes,
potatoes, green onion, celery and condiments. Cook until the
vegetables are tender. Add sour cream, scalded milk or sour milk
before serving.