Meatless Borshch with Sour Cream
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- parsley root
- leek
- celery
- onion
- peppercorns
- bay leaf
- funt dried ceps (boroviki)
- funt beets
- beet brine (svekolny rassol)
- stakan sour cream (smetana)
- dill and parsley greens
Instructions
- Cook and strain a broth from roots and dried ceps.
- Bake, peel and shred the beets; add root broth, beet brine and sour cream; heat to hot.
- Season with salt, pepper, greens and mushrooms; serve with buckwheat croutons (No. 383–385).