Veal And Beet Borscht Recipe
Ingredients
| 2 ounces lean veal cut in small pieces | ||
| Beets | 2 Ounce, cooked | |
| 1 cucumber, peeled and thinly sliced | ||
| Sour cream | 2 Cup (16 tbs) | |
| 1 teaspoon powdered dill | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| 1 teaspoon chives, cut in very small pieces | ||
| Shrimps | 12 Large | |
| 6 hard-boiled eggs, peeled and sliced | ||
Directions
Cook veal in salted water to cover until tender.
Puree beets in a blender, or pass through a sieve, with their water.
Add cucumber to beets and beet water.
Mix into veal and its juices.
Gradually stir in sour cream.
Add dill, salt, pepper, chives and shrimps.
Garnish with eggs.
Serve ice cold.
Puree beets in a blender, or pass through a sieve, with their water.
Add cucumber to beets and beet water.
Mix into veal and its juices.
Gradually stir in sour cream.
Add dill, salt, pepper, chives and shrimps.
Garnish with eggs.
Serve ice cold.
Chef
