Borscht Recipe
Ingredients
| Onion | 1 Large, chopped | |
| Celery stick | 2 | |
| Oil | 2 Tablespoon | |
| 1/2 lb. peeled raw beetroot, finely grated | ||
| Water | 1 1/2 Pint | |
| Sugar | 2 Teaspoon | |
| Salt | 1 Teaspoon (Leveled) | |
| Cornflour | 1 Tablespoon (Leveled) | |
| Yeast | 1 Teaspoon | |
| Lemon juice | 1 Tablespoon | |
| 3 tablespoons tinned or sour cream | ||
| Lemon Slices | 3 | |
| Pinch chopped chives | ||
Directions
MAKING
1) In a saucepan, heat oil and sauté onion and celery gently in it, stirring frequently.
2) Stir in beetroot with water, sugar, salt and yeast extract and allow boiling for 20 minutes.
3) Strain through a strainer or process in a blender and then heat again.
4) In the meantime, add cornflour to thin cream with water.
5) Add this cornflour mixture to the processed liquid and simmer until it thickens.
6) If required, add seasoning and then pour in lemon juice.
SERVING
7) Serve hot in bowls on garnishing each serving with 1 tablespoon cream, 1 slice lemon and chives.
1) In a saucepan, heat oil and sauté onion and celery gently in it, stirring frequently.
2) Stir in beetroot with water, sugar, salt and yeast extract and allow boiling for 20 minutes.
3) Strain through a strainer or process in a blender and then heat again.
4) In the meantime, add cornflour to thin cream with water.
5) Add this cornflour mixture to the processed liquid and simmer until it thickens.
6) If required, add seasoning and then pour in lemon juice.
SERVING
7) Serve hot in bowls on garnishing each serving with 1 tablespoon cream, 1 slice lemon and chives.
Chef
