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Borscht, Russel (D/P/M, KLP)
Source: "The Complete American-Jewish Cookbook," by Anne London and Bertha Kahn Bishov (1952
Serves: 6

4 cups (1 quart) russel (click here for Beet Sour Russel recipe)
Water, optional
Onion, to taste
Sugar, to taste
1 beaten egg yolk OR a little sour cream
Chopped hard-cooked egg, for garnish
Minced parsley, for garnish
Chopped cucumber, for garnish
Boiled potatoes

For Russel borscht with Meat add:
2 lbs. brisket
Marrow bones, optional
Beets from the russel, chopped (optional)

Strain russel. If too sour dilute with a little water. Season with onion and sugar to taste. Boil 10 to 15 minutes.

Strain and stir in beaten egg yolk or sour cream.

Serve each portion garnished with chopped hard-cooked egg, minced parsley, and chopped cucumber.

Serve hot or cold with boiled potatoes. Do not reheat after adding egg yolk or sour cream.

For Russel borscht with Meat:
Add brisket and marrow bones, with the seasoning. Beets from the russel may be chopped and added with the meat. Dilute to taste with additional water.

Simmer until the meat is tender (about 1-1/2 hours).

Serve hot with beaten egg yolk stirred in liquid as above in russel borscht recipe. Garnish with chopped, hard-cooked eggs and minced parsley. Omit sour cream.

Posted by Susan Greene

Nutritional Info Per Serving: N/A