Reference > Farmer's Cookbook > SOUPS > Bortchock Soup
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CONTENTS · BIBLIOGRAPHIC RECORD

Bortchock Soup

6 lbs. shin of beef
2 sprigs parsley
3 qts. cold water
2 stalks celery
1 cup carrot cubes
1 beet finely cut
1/2 cup sliced onion
1 tablespoon salt
6 cloves
1 teaspoon peppercorns
1 allspice berry
2 tablespoons butter

Prepare and cook beef same as for Bouillon. Cook vegetables in butter five minutes; then add to soup with remaining seasonings. Cook one and one-half hours, strain, cool quickly, remove fat, and clear. When ready to clear, add one cup finely chopped raw beet and one-fourth cup vinegar. Select red beets for this soup, and serve as soon as possible after clearing, otherwise it will lose its bright red color, which makes the dish especially appropriate for an American Beauty Dinner.


CONTENTS · BIBLIOGRAPHIC RECORD
  Dinner Soup Ox-tail Soup  
 
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