2 lbs beef-soup meat with extra bones
Salt and pepper to taste
Bunch of soup vegetables
2 potatoes
2 lbs Saurkraut
Cook two hours. Fifteen minutes before serving add a paste made of a TBs of flour mixed with cold water. Stir while adding. Serve with dab of sour cream. Serves 8. Canned or fresh tomatoes may be added.
*Mme. Olga Galooshko
2 lbs of fat beef and extra good marrow bone. Put in boiling water with salt and pepper to taste.
1/8 lb salt pork (bacon can also be used)
2 lbs shredded cabbage
1 large or two small onions
2 large carrots
10 medium sized beets
1 green pepper
2 large potatoes
1 bunch soup vegetables (parsnips, parsley, celery)
Dice or slice all vegetables. Combine all and boil for two hours. Fifteen minutes before serving remove bunch of soup vegetables, add one large can tomatoes or fresh tomatoes and cook up. Stir while adding 1 tbs flour blended in butter. Serve with 1 tbs of sour cream in center of each plate. Place more cream on table so each may help himself.
*Mme. Nathalie Berestneff
(From International Institute , Lawrence, MA cook book)
Printable copies:
borsh full page borsh 3×5 card borsh 4×6 card
12 egg yolks
1 whole egg
¼ lb powdered sugar
Mix Together and beat until light-colored. Add 1 wine glass of cognac. Work gradually into this mixture about 1 quart of well-sifted flour. When dough is rather stiff, knead it lightly, cover and let stand for an hour or two.
Then roll out as thinly as possible, cut each into elongated diamond-shaped pieces, slash each one in the center, pass one end through the cut, and fry in deep lard.
Sift powdered sugar over the fritters.
Printable copies
polish fritters | polish fritters4x6 card | polish fritters3x5 card
From: International Institute (Lawrence, MA ) Cook Book.