Most for your money cookbook

When borscht is made of fermented beet juice, it takes a lot of beating, just as German sauerbraten does when done in beer vinegar, but who's got time to fix either of these today? We only wish we knew of a good canned beet soup to recommend. A Russian friend of ours, Anna Sherover, makes a famous ]4. hour soup, and it's the best borscht in uptown New York, anyway on the West side. ANNA SHEROVER'S BORSCHT 4 MEDIUM SIZED BEETS, PEELED 3 TABLESPOONS SUGAR I ONION, GRATED ON MEDIUM GRATER SALT AND PEPPER TO FANCY JUICE OF 2 LEMONS 1 EGGS I PINT SOUR CREAM Put beets and onion in 2-quart sauce pan and boil 20 minutes. Add lemon juice, sugar and seasonings; and boil 5 more minutes. Beat eggs with cream; stir in slowly. Take off fire and allow to chill. Makes 6-8 portions. (From the Browns' 10,000 Snacks) POLISH KRAUT BORSCHT y^ BEET JUICE SUGAR }4 SAUERKRAUT JUICE HEAT CREAM OF SAUERKRAUT I SLICE ONION 1 OUNCES FLOUR 6 I-INCH LENGTHS CELERY 2 CUPS MILK I BAY LEAF 2 CUPS FRESH SAUERKRAUT 1 OUNCES BUTTER % TEASPOON SALT I QUART WHITE STOCK CAYENNE Cook onion, celery and bay leaf 5 minutes in butter; mix flour in a little water and stir in with stock and milk. When soup boils, put in sauerkraut and cook another 5 minutes, season, strain, put }4 of the sauerkraut back into the soup, and toss in some croutons, or toasted bits of seeded rolls. CORIANDER AND BREAD SOUP SoPA DE Pan Con Caldo de Culantro 2 TABLESPOONS CORIANDER SEED I QUART SEASONED BROTH 2 SLICES STALE WHITE BREAD I PAIR LAMb's KIDNEYS i tablespoon butter i pair sheep's brains (or }4 calf*s brain) Shake coriander seed in a dry pan over fire until toasted, but not too brown. Pound in a mortar. Cut bread in small cubes and fry in butter until brown. Place bread and coriander in the broth and boil over a hot fire. Blanch brains and clean; return to water to boil lo minutes. Parboil kidneys 5 minutes in a little water; skim and add this water to the soup. Cut kidneys into narrow thin slices. Season brains and kidneys and roll in fine bread crumbs. Take soup from fire and lay brains and kidneys on top. If either brains or kidneys are unobtainable, beat an egg slightly with a tablespoon of cold water, salt and pepper, as for omelet, spread thin over bottom of an oiled pan which is not too hot. When it coagulates, cut in strips and drop into the soup. This Mexican caldo is a spicy marvel well worth the trouble, time, kidneys, coriander and brains that go into it. CARAWAY SEED SOUP (KiJMMEL SuPPE) I CARROT DICED 3 TABLESPOONS FAT I YOUNG TURNIP, DICED I TABLESPOON FLOUR I ONION, SLICED 2 TABLESPOONS CARAWAY SEED 3 CUPS BEEF BROTH SALT AND PEPPER CROUTONS Cook carrot, turnip and onion in beef broth until tender. Strain and press through sieve. Heat fat (chicken fat is best), add flour and caraway seed, stir, and let slowly color golden. Add sieved liquid slowly, stirring until smooth. Simmer }4 hour. Strain through cheese cloth and serve hot, with croutons. BROWN EGG SOUP yi POUND BUTTER SALT AND PEPPER 3 TABLESPOONS FLOUR ^ TEASPOON NUTMEG I QUART BEEF BROTH 3 EGGS I TEASPOON MINCED PARSLEY