Polish Kraut Borscht

Ingredients

• 1 ounce flour
• 6 1-inch lengths celery
• 2 cups milk
• 1 bay leaf
• 2 cups fresh sauerkraut
• 1 ounce butter
• 1/4 teaspoon salt
• 1 quart white stock
• cayenne

Method

1. 1

   Cook onion, celery, and bay leaf for 5 minutes in butter.

2. 2

   Mix flour in a little water and stir in with stock and milk.

3. 3

   When soup boils, add sauerkraut and cook for another 5 minutes.

4. 4

   Season, strain, and return 1/4 of the sauerkraut back into the soup.

5. 5

   Toss in croutons or toasted bits of seeded rolls.

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 9. The excerpt below is the record exactly as published.

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