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about 30 minutes at medium heat.
Wash pot-herbs. Wash and dice carrots and celery, cut leek in strips.
Wash cabbage, remove stalk and cut in small pieces. Wash, peel and dice
potatoes. Add the vegetables to the beet roots 20 minutes before the
cooking is finished and boil everything together.
Season Borscht with salt, pepper, vinegar and cumin. Serve with a
spoonfull of creme fraiche on every bowl of soup.
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From: vleppert@casbah.acns.nwu.edu (Valerie Leppert)
Source: Laurel's Kitchen:
WHOLE BEET BORSCHT
==================
Ingredients:
------------
8 * beets with tops
1 medium potato, diced
1 small onion, chopped
2 quarts vegetable stock
2 T oil
2 T whole wheat flour
juice of 1 lemon
2 t salt
http://www.cs.cmu.edu/~mjw/recipes/soup/mp-borscht-coll.html (5 of 6) [12/17/1999 12:03:09 PM]
COLLECTION: Borscht
1/8 t pepper
2 t brown sugar
* My note: Always try to get the beets with their leaves. The leaves
are very nutritious in the soup and it will give you some indication of
the freshness of the beets, don't buy wrinkled beets.
optional:
---------
1/4 t paprika
1/2 t dill weed
(I include any vegies I can find in my refrigerator. Cabbage works
well.)
Instructions:
-------------
Wash beets and beet tops. Chop tops fine and set aside. Peel and grate
the beets and cook with the potato and onion in the vegetable broth.
Simmer the vegetables until they are well cooked.
Mix oil and flour and cook over low heat for 2 min. (First time I have
heard of making a roux for borscht!). Add one cup of soup slowly and
cook until sauce thickens, stirring consantly. Return sauce to soup
pot.
Season the soup and add the lemon juice. Stir in beet greens and cook
5-10 min. Adjust seasonings.
Makes three quarts (a wee recipe).
Serve topped with plain yogurt or sour cream. Good in winter with
French bread and butter.
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mara
http://www.cs.cmu.edu/~mjw/recipes/soup/mp-borscht-coll.html (6 of 6) [12/17/1999 12:03:09 PM]
Buendner Gerstensuppe (Barley soup)
Buendner Gerstensuppe (Barley soup)
From: r.gagnaux@chnet.ch (Rene Gagnaux)
Date: Sun, 3 Oct 1993 12:00:00 +0100
A classical soup from 'Graubuenden' :
Servings: 4
2 x Onions 1 dl Dry white whine (1/2 cup)
1 x Bay-leaf 2 l Bouillon (8 cup)
2 x Clove 2 dl Whipping cream (7/8 cup)
100 g Knob celery (3.5 oz) 70 g Butter (2.5 oz)
2 x Carrots Salt
2 x Leek Freshly ground pepper
200 g Air-died beef or smoked 160 g Lamb sirloin
- bacon (7 oz) 1 tb Clarified butter
1 x Salted pork knuckle,cooked Parsley, Marjoram
100 g Pearl barley (3.5 oz)
Chop 1 onion finely. Clean, trim, wash and dice/slice vegetables. Dice
beef or bacon. Bone knuckle and cut into small pieces. Heat 30 g butter (1
oz) in a large saucepan, saute' onions and vegetables. Add barley and
beef(bacon), saute' briefly. Add knuckle and moisten with wine, cover with
bouillon, add the onion (bay-leaf picked on with the cloves). Bring to
boil and simmer for 1 1/2 to 2 hours.
Stir cream and 40 g (1.5 oz) butter in soup, season with salt and pepper.
Season lamb, heat clarified butter and sear meat on both sides for 3
minutes (don't overcook !). Slice lamb thinly, add to soup.
Serve in soup-plates, sprinkle with chopped parsley, garnish with
marjoram.
amyl
http://www.cs.cmu.edu/~mjw/recipes/soup/barley-soup.html [12/17/1999 12:03:10 PM]
Busecca ticinese
Busecca ticinese
From: r.gagnaux@chnet.ch (Rene Gagnaux)
Date: Fri, 24 Sep 1993 12:00:00 +0200
Title: Busecca Ticinese (Tripe soup with garlic bread) TICINO
Servings: 6
3 tb Borlotti beans 1 tb Tomato paste
3 x Carrots 1 1/4 l Bouillon (5 cups)
1 x Leek 1/4 ts Caraway seeds
1 x Small knob celery 1 x Twig thyme
500 g Honeycomb tripe (1 lb) 80 g Parmesan, grated (2.75 oz)
30 g Butter (1 oz) 1 x Twig parsley
1 x Clove garlic, mashed Salt, freshly ground pepper
200 g French bread (7 oz) 10 g Gruyere, grated (0.25 oz)
50 g Butter (1.75 oz) 1 tb Parsley
4 x Cloves garlic, mashed Salt, freshly ground pepper
Preparation: 30 minutes, cooking time: 3 hours
Yields 6 servings as a first course, as a main course double the
ingredients.
Soak beans overnight. Drain beans. Cook in lightly salted water until
tender. Drain. Set aside.
Clean, trim and wash the vegetables (carrots, leek, celery). Slice the
carrots finely, slice the leek diagonally, slice the celery finely and cut
into squares.
Cut the tripe into strips 4 cm ( 1 9/16 in) long and 2 mm (1/16 in) wide.
Fill a kettle with water, add salt, bring to the boil. Add tripe and cook
for 2 1/2 hours. Drain.
In a saucepan heat butter. Saute' vegetables briefly. Add tripe, garlic
and tomato paste. Saute' briefly. Moisten with bouillon, simmer for 20
minutes. Season with caraway, thyme, salt and pepper. Add Borlotti beans
and heat.
Serve in soup plates, sprinkle with cheese (Parmesan) or serve separately.
Garnish with parsley.
Garlic bread: cut bread into slices, toast in oven. Beat butter until
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