|Name:||Elsie Poole's Beet Borscht||Contributor:||Debb Kopp|
|Description:||Elsie Poole's Beet Borscht||Posted:||2005-11-03|
|Key words:||spareribs, beets||Category:||Soups|
4-5 lb spareribs
1 small onion, diced
1/2 small cabbage, shredded
1 large onion, diced
1 large potato, diced 1"
2 cups tomato juice
2 cans Julienne beets*
1-10oz can of mushroom soup
1/2 pint of heavy cream
Cut into spare ribs into serving pieces, place in a large pot and cover with water. Simmer and skim.
Add small diced onion and cook until tender.
Place everything except beets and soup in another pot and cook until tender.
Add beets to second pot and heat through.
Add a little vinegar to taste.
Add vegetables to meat pot.
Bring to a boil and add mushroom soup.
Bring to a boil again, remove from heat and add whipping cream.**
* "I use fresh beets and tops. Cook covered with water. Add juice and tops. Beets should be sliced Julienne style."
** "Do not let boil or it will curdle."
> Can you recommend a borscht recipe? I'm hooked on the stuff they make
> at Redwing (Portland) but at $3.50/bowl it's a "sometimes food".
> Aaron, who grieves for Cookie Monster
Ok, I finally found my ex-mother-in-law's Beet Borscht recipe. She was from Swiss extraction and Canadian birth, married to a Pole, so it may be a bit skewered. I *do* recall that it was Very Good!
Her recipes, on the other hand, make me tear out my hair trying to decipher! As you will notice, some ingredients have no quantities and there are mostly no cooking times.