Celery Borscht
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt beef
- onion
- funt smoked ham
- grains allspice
- bay leaf
- funt celery leaves
- tbsp butter
- stakan flour
- stakan sour cream
- dill
Instructions
- Cook and strain a white bouillon (optionally with ham).
- Scald and chop celery leaves; fry with a flour roux, thin with sour cream and broth, and boil.
- Finish with chopped celery and dill.