Cold Borsch

Name: Cold Borsch
Yield: Serves 8
Ingredients: 1½ pounds lean beef; 1 veal knuckle or duck’s carcass; 3 sprigs parsley; 2 quarts salted water; 2 carrots, sliced; 2 leeks, sliced; 2 stalks celery, sliced; 2 turnips, sliced; 1 pound cooked beetroot, coarsely grated; 6 peppercorns; 2 cloves; 1 bay leaf; 1 clove garlic; 2 Spanish onions, sliced; ¼ pound mushrooms, sliced; ½ red cabbage, coarsely grated; 2 potatoes, sliced; 4 tablespoons red wine; ½ pint sour cream

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

1½ pounds lean beef
1 veal knuckle or duck’s carcass
2 quarts

Soup
Gluten-free

Method

Put lean beef into soup kettle with veal knuckle or duck’s carcass. Cover with 2 quarts of salted water. Bring the water slowly to a boil, skim carefully, and add parsley, sliced leeks, carrots, turnips and celery; then add bay leaf, garlic, peppercorns and cloves.

Simmer, covered, for 1½ to 2