SUBSTANTIAL VEGETABLE AND STOCK SOUPS
- "Наваристые" супы - заправочные супы и супы-пюре
Soups in this group are suitable for serving as the first course of an otherwise light dinner or as the main course of an in- formal luncheon.
BORSCHT
(A Famous Russian Soup)
1 bunch beets
l/2 pound breast of beef
1 cup tomatoes, fresh or canned
1 tablespoon lemon-juice
¼ cup sugar
4 cups water
1/4 teaspoon salt
1 small onion
4 eggs
Pare the beets and cut them into long strips. Strain the tomatoes, over the beets, not letting any seeds through. Add water. Put in the onion and meat, cut into small pieces, and simmer for thirty minutes. Add lemon- juice, sugar, and salt. Boil one-half hour more. Beat the eggs with a pinch of salt. Add the hot borscht to this, a little at a time, stirring well to prevent the separating of the eggs. This will behave more or less as in any soft custard mixture. Serve at once, while very hot.
BOUILLABAISSE
This is a famous fish mixture and greatly esteemed by epicures, but it can not be recommended as economical. It has one advantage, however, and that is that if served with celery, bread and butter, and a dessert, it would provide the main dish for an excellent meal.
l/2 cup oil
1 quart boiling water
2 onions, chopped
12 oysters or clams
l l/2 pounds haddock
1 tablespoon parsley, chopped
1 1/2 pounds cod or halibut
1 boiled lobster
2 slices lemon
1 teaspoon caramel coloring
1 bay-leaf
1 teaspoon salt
Pepper
1 tomato
Croutons
Put the oil and chopped onions into a large fish-kettle and cook until the onions are brown. Add the fish, cut in slices, two slices of lemon, a bay-leaf and the tomato, peeled and cut into quarters. Pour the boiling water over this mixture after it has simmered for ten minutes, and let all boil for another ten minutes. Skim, add oysters or clams and chopped parsley, also the meat of the boiled lobster, cut in large pieces, and caramel, salt, and pepper. Each portion served should include a large crouton, about two inches square, a piece of each kind of fish, a piece of lobster, and a couple of oysters.
Look also CHICKEN, PEA, BEANS
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