"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

UKRAINIAN BRIS BORSCHT: A RUSSIAN SOUP Recipe

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This recipe for UKRAINIAN BRIS BORSCHT: A RUSSIAN SOUP, by , is from The Gallimere Beach Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet S. Kaehler
Added: Wednesday, July 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c. beets
1 c. onion, finely chopped
1 clove garlic, chopped
c. margarine
2 c. shredded celery
8 c. broth or soup stock
c. parsley, chopped
c. white vinegar
1 tsp. salt
1 tsp. sugar
2 c. cabbage, shredded
1 c. stewed tomatoes
1 tbsp. lemon juice

Directions:
Directions:
Pare the beets and cut them into long strips.
Strain the tomatoes over the beets, not letting any seeds though.
Add the broth and onions and simmer for 30 minutes.
Add the lemon juice, sugar, and salt.
Hold all other ingredients and cook one hour more.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Serve warm French Bread alongside this warm soup, adding a dab of sour cream to each serving.
Serve at once while very hot.

 

 

 

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