Young Beet-Greens Soup
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt beef
- funt pork belly
- parsley root
- celeriac
- leek
- dried mushrooms
- stakan sour cream
- tbsp butter
- tbsp flour
- funt young beet greens
- beet brine or bread kvass
- parsley and dill
Instructions
- Cook and strain a white bouillon with roots, spices and mushrooms (optional pork belly).
- Add cut beet greens and small beets; season with beet brine or kvass.
- Thicken with flour, boil, and serve with dill, parsley and sour cream.