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Re: borscht re-do, vegan version

In a message dated 10/10/99 9:41:08 AM Central Daylight Time, Zeftu@xxxxxxx 

<< Borcht.
 2 bunches young beets.
 2 quarts water
 Salt and pepper to taste 
 juice of 1 lemon
 Sugar to taste
 2 eggs
 Use dark red beets.  Wash, peel,and grate.  Add to water with salt and 
 pepper, to taste.  Cook until tender.  Add lemon juice and about 1 TBL 
 Cool.  Soup should have dintinctly sweet-sour taste. since beets vary in 
 sugar content, amount of seasonings is added accordingly.  Beat eggs 
 and blend slowly with cooled borcht.  May be served hot or ice cold topped 
 with a tablespoon of FF sour cream.  Sliced hard cooked eggs and chopped 
 cucumber are also used as a garnish.  A small sprig of fresh dill added to 
 beets while cooking enhances flavor.
 (I would leave out the raw egg and add the dill)
 Peggy >>

Borscht Re-do, vegan version

Note:  The spelling will vary with the author!

Eggs can be omitted. I remember eating (slurping) borscht as a ruby red soup 
with shredded beets. Sour cream was placed on the top as a garnish. It could 
be omitted.