Borsch

Russian soup is an all-embracing subject. Volumes could be written on it. But for any woman it is enough to know that a large bowl of borshch or nearly any other Russian soup will provide more hearty food for less points than almost any other one-dish meal; particularly when served with little pastries – called pirozhki – filled with cabbage, left-over meats, meat specialties, fish or eggs.

1 pound soup meat

5 cups water

Soup greens

1 onion sliced

Salt and pepper

5 beets

1/2 tablespoon vinegar

2 tablespoons butter or table fat

1/2 tablespoon flour

1 cup strained canned or chopped fresh tomatoes

Sour cream

Wash meat; place in large pot with 5 cups boiling water, soup greens, sliced onion, salt and pepper to taste. Simmer until meat is tender. Peel and cube beets, put in separate pot, add vinegar and butter or fat, cover with water and cook until tender. Add flour to beets, mix well, then add to strained meat stock. Add tomatoes and boil for 10 minutes. Serve 1 tablespoon sour cream with each portion. Serves 4 to 6.