Title: Hot Winter Borscht
Categories: Jewish Soup Vegetable
Yield: 1 Big pot

16		Young beets
2 1/2	c	Good vinegar
3	tb	Butter or chicken fat
2		Sweet onions
4		Young carrots
		Handful of parsley sprigs
2		Bay leaves
		Salt, pepper
3	tb	Flour
3	qt	Rich beef stock

Scrape and wash the beets and put 12 of them through the course meat grinder. Cover with the vinegar for several hours. Melt the fat, add the onions and carrots which has been coarsely ground, the chopped parsley, the bay leaves, and seasoning. Stir until golden, add half the flour, brown all well, then stir in the rest of the flour. Drain the ground beets thoroughly, saving 1/2 to one cup of the vinegar, and add them to the braised vegetables. Add the stock. Let simmer a half hour or until the vegetables are tender. Grate on a cheese grater the four remaining beets, mix them with the vinegar, and add to the soup five minutes before serving. Little sausage balls poached in boiling water can be added, and of course an accompanying bowl of sour cream is necessary. FISHER, M.F.K. The Art of Eating Macmillan Publishing Company New York, 1990

MM Format by John Hartman Indianapolis, IN 17 August 1997

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