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RECIPES FROM THE RETRO HOUSEWIFE

SOUPS

POLISH BARSZCZ (An American Short-cut), Polish

Ingredients
  • 1 No. 2 can beets
  • 1 can water
  • 1 No. 1 can condensed consommé or bouillon
  • Salt and pepper to taste
  • 1 cooked frankfurter or ½ cucumber, sliced
Preparation Instructions

Drain the liquid from the can of beets into a saucepan. If the beets are whole, slice or chop them coarsely and add to the liquid. Fill the beet can with water and add to the beets. Cover and simmer for 1 hour, or until juice is cooked out of beets. Remove beets and to the juice, add 1 can condensed consommé or bouillon. Cover and simmer 10 minutes longer. Season to taste with salt and pepper. It is served in cups, either hot (with sliced frankfurters floating on top) or cold (with sliced cucumbers floating on top). Serves 4.

Contributed by Mrs. Inge Shumelda, 1950

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