Borsht (Jewish Beet Soup)

Ingredients

• three bunches red beets
• A crust of real dark bread
• Cover with tepid soft water
• a good consomme with meat
• as many vegetables as are on hand
• add some of the rossel to taste
• serve with sour salts

Method

1. 1

   Prepare rossel by peeling and cutting beets, washing them, and placing them in a jar with water for four days.

2. 2

   Make a consomme with meat and vegetables, bake raw beets, cut them fine, sprinkle with sugar, and add to strained consomme along with rossel.

3. 3

   Boil once and serve.

As published

This recipe was extracted from Foods of the foreign-born in relation to health (1922) by Bertha M. Wood, page 37. The excerpt below is the record exactly as published.

Borsht (Jewish Beet Soup) For a good, wholesome borsht with a natural sour- ness one has to make what is known as rossd. Take three bunches red beets ; peel and cut in halves ; wash. Put into a wooden or earthenware jar. Cover with tepid soft water and set in a warm place, covering jar with towel. In four days rossel will be ready. A crust of real dark bread improves rossel. When ready, put into a cellar or other cool place, to prevent the process of fermentation from continuing. To make 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.