Polish Borscht No.1

 Boiled potatoes are served. This soup is almost as much a cabbage soup as it is a beet soup.

2 qts. beef bouillon

1 cup diced carrots

1 large onion, fine dice

1 tsp. minced parsley

4 large dried mushrooms

1 cup sour cream

1 tsp. sugar

1 tsp. lemon juice

3 cups grated beets

       Salt

2 cups shredded cabbage

       Hot boiled potatoes

1. Simmer beef bouillon with onion for 2 hours.

2. Strain stock and remove fat.

3. Wash, chop and soak in hot water the dried mushrooms, add them to the hot soup and boil for 15 minutes.

4. Toss sugar with grated beets, shredded cabbage, diced carrots and parsley.

5. Let the mixture stand until the sugar is dissolved.

6. Add the mixture to the soup and continue to boil for 25 to 30 minutes, until the vegetables are tender.

7. Add 1 cup sour cream and 1 tsp. lemon juice to the soup.

8. Reheat without boiling and add salt, if necessary.

9. Serve a mealy, freshly boiled potato in each soup plate. ©Al (Alex-Alexander) D. Girvan. All rights reserved.

Polish Borscht No. 2

1 1/2 lbs. beef chuck, cut up  (sliced, diced, or small cube),

1onion, minced

1 1/2 qts. Water

4 beets cooked and sliced, diced, or julienne

2 cups shredded cabbage

2 stalks celery, diced

1 onion minced

       Salt and pepper

¼ cup cream

2 Tbsps. flour

1 egg

        Hot boiled potatoes

Put meat in kettle and add water. Bring to a boil and simmer, covered, 2 hours, or until meat is almost tender. Add beets cabbage, celery, and onion; cook about 30 minutes longer. Season to taste. Blend sour cream, flour, and egg. Stir into soup and bring again to boil. Serve in hot soup bowls and pass the potatoes. Makes: 4 servings.

©Al (Alex-Alexander) D. Girvan. All rights reserved.

Simple Borscht

1bunch beets     

1/2 lb. breast of beef

1 cup tomatoes, fresh or canned

1 Tbsp. lemon juice

4 cups water

1/4 cup sugar    

1 small onion

1/4 tsp. salt

4 eggs

Pare the beets and cut them into long julienne strips. Strain the tomatoes, over the beets, not letting any seeds through. Add water. Put in the onion and meat, cut into small pieces, and simmer for 30 minutes. Add lemon-juice, sugar, and salt. Boil 1/2 hour more. Beat eggs with a pinch of salt. Add the hot borsch to this, a little at a time, stirring well to prevent the separating of the eggs. Serve at once, while very hot.

©Al (Alex_Alexander) D. Girvan. All rights reserved.

Borscht, Without Meat

1 1/2 qts. Water

1 Tbsp. lemon juice

5 large beets, peeled and grated

       Salt and pepper

1 onion, diced

       Sugar

1 cup tomato purée

2 eggs

       Sour cream

1. Combine in a soup kettle; water, beets onion and bring the water to a boil and simmer gently for 45 minutes.

2. Add tomato puree, lemon juice, salt and pepper to taste, and a little sugar.

3. The amounts of lemon juice and sugar may be varied to make borscht sweet or sour to taste. Simmer the soup gently for 45 minutes.

4. The soup may be strained, if desired and the vegetables discarded but this is not recommended. Beat the 2 eggs well add a little of the hot soup and stir the mixture into the kettle.

5. Serve hot or well chilled, with a generous Tbsp. of sour cream in each serving.

©Al (Alex-Alexander)D. Girvan. All rights reserved.

The, Average, Modern, Family Throws Away MOST(well over 60%) of Their Food and Nutritional Dollar.

An excellent stock can be made by using left-over meat scraps, and the bones, instead of the beef specified, (the juice, left in a roaster, or from a stew, is also a stock), and by substituting any available vegetables; or trimmings, such as the outer leaves of lettuce, or cabbage, celery tops, onion peel etch. for those given below.
Ingredients; To Make One Quart Of Standard Stock, Brown Stock, or Bouillon.

2 lbs. beef (1/4 to 1/2 bone)

1 1/4 quarts cold water

4 to 6 pepper corns

2 cloves

1 bay leaf

1 blade mace

1 tsp. sweet herbs

1 sprig parsley

1 Tbsp. of each, carrot, onion, celery, and yellow turnip

1 tsp. salt

 The, average, modern, family throws away MOST(well over 60%) of their food and nutritional dollar. After the stock is made\; left over vegetables, cereals, hard cooked eggs, small pieces of meat, etch. may be diced, and served in the soup.

©Al (Alex-Alexander) D. Girvan. All rights reserved.

Beef Stock

·         Put into a soup kettle 3 lbs. lean brisket, flank, neck or other of the tougher cuts, 2 lbs. veal knuckle, 1 beef knuckle, 6 chicken feet, cleaned, and skinned, 4 leeks, 2 medium sized onions, a stalk, of celery ,with the leaves, and 3 sprigs of parsley.

·          Add 5 quarts water, and bring it slowly to a boil.

·         Remove the scum, as it accumulates on the surface. Cover the kettle, and simmer the stock, gently.   
©Al (Alex-Alexander) D. Girvan) All rights reserved.

Chicken Stock&Fish Stock or Court Bouillon

Chicken Stock

·        Put into a large soup kettle a 4-lb. fowl, 1 veal knuckle, 6 chicken feet, cleaned and skinned, 2 Tbsps. salt, 4 peppercorns and 5qts.water.

·        Bring the water slowly to a boil, removing the scum as it accumulates on the surface.

·        Add 6 small leeks, 4 carrots, 2 stalks of celery, all cleaned and cut in pieces, and one onion stuck with 4 cloves and a bay leaf.

·        Add 1 garlic clove and a pinch of thyme. Simmer gently.

·        Cool the stock and chill it Remove layer of fat before using.  

      

Fish Stock or Court Bouillon

2 lbs. fish, head and trimmings

1 1/4 quarts cold water

2 pepper corns

1 clove

1 sprig parsley

1 bay leaf

1 Tbsp. of each; carrot, celery, and onion

·Fish stock needs to be cooked for only half the time required for other stock.

· Fish, and sea-food, are also poached in Court Bouillon and the poaching liquid should be saved as a very rich stock.
©Al (Alex-Alexander) D. Girvan. All rights reserved.