Iced Borscht

Ingredients

• 4 cups strong meat stock
• 8 medium size beets, grated
• y cup old Burgundy
• 2 tablespoons tomato paste
• 2 crushed bayleaves
• 1 tablespoon lemon juice
• 4 egg whites, beaten stiff
• grated lemon rind
• salt
• cayenne pepper
• sour cream
• hot new potato for each cup

Method

1. 1

   Put the left-column ingredients in a heavy pot and bring to a boil stirring hard continuously.

2. 2

   Let it simmer for a few minutes, perhaps 6 or 7, then set aside to cool for 30 minutes.

3. 3

   Put it through a fine sieve and chill in the refrigerator for 6 hours.

4. 4

   Top each bowl with a few lemon rind gratings, season with salt and a dash of cayenne and a big spoon of sour cream.

5. 5

   Drop a little new boiled, hot, skinned potato in each bowl.

As published

This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 9. The excerpt below is the record exactly as published.

Iced Borscht 4 cups strong meat stock grated lemon rind 8 medium size beets, grated salt y cup old Burgundy cayenne pepper 2 tablespoons tomato paste sour cream 2 crushed bayleaves hot new potato for each cup 1 tablespoon lemon juice 4 egg whites, beaten stiff

Cook this with the app: pantry check, scaling, and the assistant.