Polish Soup

Ingredients

• Fill a good-sized jar with slices of beetroot
• a slice of bread
• an equal quantity of strong beef stock
• a pint of sour cream

Method

1. 1

   Cover beetroot with cold water and add bread.

2. 2

   Leave until fermented.

3. 3

   Remove ferment and pass juice through a sieve.

4. 4

   Boil with beef stock and add small pieces of ham.

5. 5

   For variety, add sour cream.

Nutrition per serving

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 7. The excerpt below is the record exactly as published.

Polish Soup. Fill a good-sized jar with slices of beetroot cut in pieces, and cover them with cold water, to which should be added a slice of bread. The jar should then be covered and left until the juice, which be- comes a deep vermilion colour, is fermented, and has a sour taste; in warm weather three days will suffice for this, but in winter it takes five or six. The ferment which rises to the top must be re- moved and the juice passed through a sieve. It is then boiled with an equal quantity of strong beef stock, to which is added small pieces of ham. The soup comes to table looking clear and red, and for variety mav be made pink by adding a pint of sour cream

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