Barsht
From Soyer's standard cookery, 1912
Serves 6
In the former case, it is usually strengthened with a little home-made beef stock.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 276. The excerpt below is the record exactly as published.
Barsht. Take some red beetroots, wash thoroughly and peel, and then boil in a moderate quantity of water from two to three hours over a slow fire, by which time a strong red liquor should have been obtained. Strain off the liquor, adding lemon juice, sugar, and salt to taste, and when it has cooled a little stir in sufficient yolks of eggs
Cook this with the app: pantry check, scaling, and the assistant.