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Polish Borsch
serves 4
1 1/2 pounds beef chuck, cut up
1 1/2 quarts water
4 medium beets, cooked and sliced
2 celery stalks, diced
1 onion, minced
salt and pepper
1/4 cup dairy sour cream
2 tablespoons all-purpose flour
1 egg
Put meat in kettle and add water. Bring to boil and simmer, covered,
for 1 1/2 - 2 hours, or until meat is almost tender. add beets,
celery, and onion, Cook for about 30 minutes longer. Season to
taste. Blend sour cream, flour and egg. Stir into soup, bring again
to boil. Serve in soup bowls and pass boiled potatoes.
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Borscht 01