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MEAT BORTCH, Russian
Boil beef in 6 to 8 cups of water to get stock. Slice vegetables or cut in shoestring-size. Add all ingredients except potato to the stock. Boil until tender. About 15 minutes before done, add potato.
Variation: To make vegetarian bortch have 6 to 8 cups of water boiling. Simmer carrots, cabbage, onion in 1 tbsp. salad oil. Add to boiling water. Add tomatoes, potatoes and beets. Simmer until vegetables are tender.
Contributed by Mrs. Olga Petroff, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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