POLISH STYLE BEET SOUP (BORSCHT)
1 good-sized rack of spare ribs (approximately 2 lb.)
2 bunches fresh beets or 2 cans sliced beets, undrained
1 whole onion
4 whole allspice
1 sm. bay leaf
1/4 tsp. marjoram
3-4 tbsp. vinegar
2 tbsp. flour
2 heaping tbsp. sour cream
Salt and pepper to taste
Bring spare ribs to boil and skim off foam. Add whole onion and defuser filled with allspice, bay leaf, and marjoram. If you don't have a defuser, tie spices
in a piece of cloth.
Cook for approximately 1 1/4 hours. Remove onion and defuser. Peel and slice beets; add to broth and cook for approximately 20 minutes or until firm-tender.
Pour in 3-4 tablespoons vinegar (broth should taste slightly tart).
Shake together flour and sour cream with a little water until smooth. Slowly pour into soup, stirring constantly. Heat for about 3 minutes more; do NOT
Boil. Enjoy.
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