SC - my russian inn- a success

[jeffrey s heilveil]

If there is borscht left over...  

Bogdan din Brasov
56 E. Healey #308
Champaign, Il 61820...


Bogdan

On Mon, 2 Feb 1998, Michael P Newton wrote:

> well, winter challenge has come and gone and my inn was quite well
> received (the feast is another story, and so another post). I ended up
> serving a borscht that was a clear soup, what a lovely red!, and three
> types of turnovers- pork and vegetable (the most popular), cheese (which
> was a little on the salty side, being a combo of feta and farmer's
> cheese) and walnuts. For drinks, I served margaret's grape juice and
> vinegar concoction previously posted on this list, and coffee (I know, I
> know, <sigh>). My main problem is that I didn't make enough turnovers; if
> I had known in advance how popular they were going to be I would have
> made a lot more than 25 of each. The borsch was raved over by those brave
> enough to try it, but it was a nice sunny day here in Oakheart (that's
> Springfield, MO, for whoever wanted to know where we were all at) and not
> a lot of people were interested in soup (now if we had a blizzard....)
> 
> the recipes all came from Festive Ukrainian Feasts, and are traditional
> rather than period; although I did double check in the Domostroi to see
> if they were at least period-oid.
> 
> Meatless Beet Soup
> (Pisnyi borsch)
> 2 lbs beets
> 1 carrot
> 1 parsnip
> 1 turnip
> 2 celery ribs
> 2 medium onions
> 1 bay leaf
> 3-4 peppercorns
> 3 dried boletus or 1/2 lbs chopped mushrooms
> 1 quart of beet Kvas or 1 teaspoon sour salt (crystallized citric acid)
> 2 tsp salt
> 1 tsp ground pepper
> 2 tsp fresh chopped dill
> Soak boletus overnight. Cook in a little water until tender. [I used the
> button mushrooms so I skipped this step] Scrub beets and cut into
> quarters. Cover with water and cook over low heat until tender, about 1
> to 2 hours. Cool and pour off liquid [save this, you'll need it later].
> slip off peels. [the fun part!] This may be done a day in advance. 
> Peel and cut up the other vegetables. Add bay leaf, peppercorns and
> mushrooms to vegetables, with enough water to cover and cook in a large
> non-aluminum pot over low heat until tender. Strain beet liquid into
> vegetables. Shred beets and add. Simmer for about 10 minutes and strain
> into a large pot. To keep broth clear, do not press the vegetables.[I
> did, it wasn't, oh well]Add souring agent, mushroom liquid [if you did
> the first step] pepper, and salt. Bring to a gentle boil then turn heat
> low. Taste; the flavor should be tart, mellow, and full. For more
> tartness[you should need this, to me, it was plenty tart - but then
> growing up in the midwest may have something to do with that], add fresh
> lemon juice or sour salt. Keeps well in refrigerator. Reheat gently; do
> not overcook or the color will turn brown. Garnish with chopped dill.
> 
> Since this is getting long, I'll give the turnover recipes in another
> post.
> 
> _____________________________________________________________________
> You don't need to buy Internet access to use free Internet e-mail.
> Get completely free e-mail from Juno at http://www.juno.com
> Or call Juno at (800) 654-JUNO [654-5866]
> 
> ============================================================================
> 
> To be removed from the SCA-Cooks mailing list, please send a message to
> Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
> 
> ============================================================================
> 

============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================