Bortsch (Russia) Recipe |
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You will need:- 1 large beetroot, uncooked 2 oz. butter 1 16 oz. can beef consommé salt and pepper to taste ¼ pint soured cream 1 heaped dessertspoon chopped chives
Preparation Time:- 5 minutes
Cooking Time:- 40 minutes
Peel the beetroot and shred finely. Melt the butter in a saucepan and add the beetroot. Cook, covered, for about 20 minutes. Heat the consommé, diluted according to the directions on the can, in another pan, and add a little at a time to the beetroot. Cook until the beetroot is tender (about 20 minutes). Taste and correct seasoning.
Press through a sieve and reheat.
Add the soured cream (see Quick Tip, Goulash (Hungary) Recipe) just before serving and sprinkle with chopped chives. Serves 4.
Quick Tip
You can make a cold version of beetroot soup using 1 lb. cooked beetroot, skinned and diced, 2 can beef consommé, ¼ pint soured cream or yoghourt, 2 tablespoons lemon juice. Blend all together and chill. Serve as for hot Bortsch.
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