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Saturday, May 02, 2009

Cold Borsch

Ingredients for 2:

350 g Beet broth
100 g Beets
20 g Carrots
50 g Cucumbers
25 g Green Onions
1 Egg
40g Sour Cream
5g Sugar
5g 3% vinegar
Greens
It is best to prepare Cold Borsch when young beets with stalks are available, but it can be done with any young beets

Method:

Cut the stalks off the beets, and set them aside.

Wash the beets again, and boil them to readiness (young beets boil quickly).
Peel the beets, and grind them.

Add a bit of vinegar and sugar to this so as to retain its bright color, put into a saucepan and cover with water, and bring to boil.

Add salt and sugar to taste and you can also add a bit more vinegar.

After this has boiled for a bit, let cool.

Boil egg until it is hardboiled, cut it, cucumber, green onions, and greens into small pieces.

Serve the Borsch with an appropriate amount of this mix.

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