Borsht
From Foods of the foreign-born in relation to health, 1922
Presented as published in 1922. 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 Foods of the foreign-born in relation to health (1922) by Bertha M. Wood, page 38. The excerpt below is the record exactly as published.
borsht, make a good consomme with meat and as many vegetables as are on hand. When ready, bake THE JEWS 93 a few raw beets in skins; cut them fine and sprinkle with a little sugar. Add to strained consomme, and add some of the rossel to taste. Boil once and serve with sour salts
Cook this with the app: pantry check, scaling, and the assistant.