Borscht Story and Recipes I - III
Item
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Title
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Borscht Story and Recipes I - III
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Description
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Borscht
Yudel the waggoner, having banished the bad taste of a long journey with a dose of brandy, was immersed in a plate of borscht.
"Yudel," his neighbor Yankel yelled into the kitchen, "something terrible has happened!"
The waggoner continued to eat with intense concentration.
"Yudel, you idiot," cried Yankel, "prepare yourself for bad news. Something terrible, I tell you, has happened!"
Still Yudel ate, unperturbed.
"Yudel," Yankel persisted, "you poor man. Your wife has just died."
The news had no apparent effect.
"How can you eat so calmly?" Yankel rebuked him. "It isn't natural."
"Make no mistake!" The wagonner looked up from his plate for a moment. "When I finish this borscht, will I give a yell!"
Undoubtedly, Yudel must have been eating a nice hot bowl of borscht made from one of our choice recipes!
Beet Borscht I
2 lb. boiling beef (flanken or brisket)
1 large bunch beets
2 medium sized onions
2 Tbsp. sugar
1 large clove garlic
2 medium size nuggets sour salt or 1 large lemon (juice of)
salt and pepper to taste
Simmer beef in water to cover generously. Skim to clear. Add sour salt (or lemon juice), sliced and peeled onions and beets, sugar, and seasoning. Mince garlic fine, add to broth. Cook until meat is tender (about 3 hours). Correct Seasonings. Serve hot.
Borscht II
Lois Levenson
1 lb. lean beef and bones
1 bunch peeled beets and greens
1 whole onion
1 #2 can tomatoes
2 Tb. sugar
1 Tb. Or more salt
Juice of 1 lemon
Put pot of water on to boil with meat. Cover. When boiling, remove scum. Add beets, greens, salt, and onion. After ½ hour, add tomatoes, lemon juice, sugar, and more salt if necessary. Cook 1-½ to 2 hours.
Borscht III
Anya Finkel
1 to 1-½ lb. soup beef
1 C. large lima beans
1 medium onion
2-½ qts. Water
1 can tomatoes (1 lb. 4 oz).
1 can beets (1 lb. 4 oz.)
Salt to taste
Juice of 1 lemon
Sugar to taste
Cook first four ingredients for about 1-½ hours or until meat is tender. Add tomatoes, beets, and salt and cook 20 minutes more. Add lemon juice and sugar and cook about five minutes more.
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Source
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https://aadl.org/sites/default/files/docfiles/Hada52.pdf
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"Like Mama Used to Make: A Collection of Favorite and Traditional Jewish Recipes"
Designed and Illustrated by Suzanne Sarnoff
Assisted by Jan Miller
Compiled and written by the Women of the Ann Arbor Chapter of Hadassah
Copyright 1952, revised 1974
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Subject
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soup
