Borscht of Baked Beets with Wine
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt beetroot
- funt beef
- funt young pork, thin edge
- onion
- bay leaf
- grains allspice
- lemon
- stakans white French wine or Sauternes
- parsley and dill
Instructions
- Cook and strain a white bouillon from beef and young pork with onion and spices.
- Combine baked shredded beet with lemon juice, wine, cooked pork and dill; thin with hot broth.
- Add fresh beet juice to the tureen and serve.