"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Borscht Soup Recipe

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Borscht Soup image


This recipe for Borscht Soup, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



5 Beets
2 Cartons Beef Stock
1/2 Pound of Bacon
2 Cups of green beans
2 Cups of Carrots
3 Potatoes
2 Cups of grated Cabbage
1/2 a package of Onion Soup
Salt, Pepper & Savoury to taste
Sour Cream
1 Cup of Flour

Fully cook your Beets

After Beets are cooked peel them

Keep some of the beet water depending on the amount of soup you use

Use Beef Stock and Beet Stock to fill pot

Fry half a pound of bacon add to the pot when finished

Add peeled and cut up beets, carrots, green beans, potatoes, shredded cabbage, salt, pepper and savoury plus
half the pouch of onion soup mix.

Cook over medium heat until vegetables are soft.

After cooked add sour cream roux ( sour cream and flour fryed together in pan to make paste ) then mix it in





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