Beet Soup

Russian Style (Milchik)

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Cut two small beets in strips; cover with water and let cook until tender; add citric acid and a little sugar to make sweet and sour. Also a little salt; add ¾ cup sour cream. Serve cold.

Or—Sweet milk may be used and while hot gradually poured over 2 or more well beaten yolks of eggs, stirred constantly and kept over the fire until thick and smooth. Remove from stove and serve cold.