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Cold Soup Recipes

This recipe is in Sydney Omarr's Cooking With Astrology

TENTH HOUSE COLD BORSCH

(Serves 4)

3/4 Pound Lean Beef
4 Cups Salted Water
2 Sprigs Parsley
1 Leek, coursely chopped
1 Carrot
1 Bay Leaf
1 Clove Garlic
3 Peppercorns
1/2 Pound Cooked Beets, diced
1/4 Red Cabbage, coarsely chopped
1 Potato
1 Onion
1/4 Pound Mushrooms
1 Cup Sour Cream

Dice the lean beef and put it into a saucepan with 2 quarts of salted water. Bring the water slowly to a boil; skim carefully, and add parsley, leek, and carrot. Add bay leaf, garlic, and peppercorns. Simmer, covered, for 1 1/2 hours, skimming from time to time. Remove the meat from the soup; strain soup into a saucepan and add beets, red cabbage, potato, onion, and mushrooms. Bring to a boil, skim, and simmer uncovered, for 1 1/2 hours. Return meat. Chill and stir in sour cream before serving.






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