MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Clear Borsch
Categories: Soups, Ukrainian
Yield: 1 Batch

1 lb Soup meat with bone
8 c Water; cold
1 ts Salt
2 md Beets; diced
1 md Pnion; chopped
1 sm Celery rib; diced
14 sm Carrot; diced
2 c Cabbage; shredded
1 c Tomato juice
Beet kvas or lemon juice
1/2 cl Garlic; crushed (optional)
Salt & pepper

There is nothing as refreshing on a hot summer day as a bowl of
chilled clear borsch. It may also be served hot.

Cover the meat with the water, add the salt, bring slowly to a boil,
and skim. Cover and simmer for about 1 hour. Add the vegetables and
continue simmering for another hour. Pour in the tomato juice. Use
enough beet kvas or lemon juice to get the desired tartness. The
garlic may or may not be added. Season to taste with salt & pepper.
Bring to a boil. If time permits, let the borsch stand for a while to
blend the flavors. Strain through a sieve. Serve the clear borsch hot
or cold. For a cold borsch, chill it thoroughly and remove all the
fat. When served hot, put 2 or 3 Vushka into each bowl. There is no
cream in this borsch.

Recipe by Savella Stechishin

Recipe FROM: Traditional Ukrainian Cookery, 1976

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