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RECIPES FROM THE RETRO HOUSEWIFE

SOUPS

MEAT BORTCH, Russian

Ingredients
  • 1 lb. brisket of beef
  • 2 large raw beets
  • 1 large carrot
  • ½ small cabbage head
  • 1 large potato
  • 1 large or 2 medium tomatoes
  • ½ large onion
Preparation Instructions

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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