SC - Vacation/Training 8/8-8/17

[Phil & Susan Troy]

As rfar as I know, Borsch is Russian-Polish in nature.  Quite yummy though!
Have  2 recipes:

Simple Borsch
Wash, peel and coarsely grate 8 young beets.  Simmer the beets in 4 cups water
for 20 minutes or until they are tender.  Stir in the juice of 1 lemon and add
sugar, salt, and pepper to taste.  Continue to cook for 5 minutes longer and
either strain and remove the beets or process them in (for a more textured
borsch).  Chill and serve with a dollop od sour cream.

Polish Borsch
Simmer 2 quarts good beef bouillion with 1 large onion, chopped, for 2 hours.
Strain the stock and remove any fat.  Wash, chop and soak in hot water, 4
large dried mushrooms, add them to the hot soup and boil for 15 minutes.  

Toss 1 teaspoon sugar with 3 cups grated beets, 1 cup diced carrots, 1
teaspoon chopped parsley, and 2 cups shredded cabbage.  Let stand until the
sugar is dissolved.  Add the mixture to the soup and continue to cook for 15
to 20 minutes, until the vegetables are tender.  Strain out (or process in)
the vegetables and add 1 cup sour cream and 1 teaspoon lemon juice to the
soup.  Reheat without boiling and add salt if needed.  Serve with a mealy,
fresh boiled potato in each soup plate.

Enjoy!
- - Sister Mary Endoline
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