Saturday, July 18, 2015

Soup & Salad

Russia RU-757884 received 02-27-2012

Sent by: dvekosichki
From: Cheboksary, Russia
ID number: RU-757884
Notes: Borshch, or borscht as it is more commonly known in the United States, is a soup typically made of beets with beef stock.  The recipe here is obviously a vegetarian version with vegetable broth being substituted for the beef broth.  What size glass would you use to measure it though?  There are a lot of choices, so it would help if it was a bit more specific.  Anyway, if you'd like to try to make this recipe, you may want the list of instructions, which is listed on the back of the card.  Here they are: 

"Scald the tomatoes, peel, finely chop them, pour a little water and stew on a small fire until you have a homogenous mass.  Rub the mass through a sieve and boil it again until the sauce thickens.  Cut the beetroot into thin slices, warm it on oil, add tomato pulp, pour a little water and stew until doneness.  Put sliced potatoes and aubergines into the broth, bring it to a boil, add shredded cabbage and paprika, cook for 15-20 minutes.  Add stewed cabbage, browned onion and carrots, pepper, bay leaf and cook for another 5-7 minutes.  When serving, fill the soup with sour cream, sprinkle with chopped herbs."

Homogenous mass?  Mmmm, sounds appetizing. 



Russia RU-943365 received 05-21-2012

Sent by: tender_thunder
From: Yekaterinburg, Russia
ID number: RU-943365
Notes: If you have some beets, potatoes, carrots and onions leftover from making the borscht, you can use them to make this salad.  The instructions on this recipe make a lot more sense to me, and of course, none of the ingredients here are measured using grams, so of the two, I'd be much more likely to make this one.  Of course, I really hate chopping vegetables, so I don't think I'll be having this any time soon.

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