BEETENBARSCHT |
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Recipe |
2
lbs. Beets |
a
few strips of heavy smoked bacon |
Beef
bone with meat |
2 Tblsp. Flour & ¼ c. water
for thickening |
2
quarts water |
6
allspice, 2 Bayleaves and 6 cloves |
1
small onion (diced) |
½
tsp. Majoran |
1
c. sour cream |
Sprinkle
of a little vinegar |
1
Tblsp. sugar |
salt
and pepper to taste |
3
good sized potatoes |
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Put beef
bone, marjoram (Majoran), bayleaves (Lorbeerblätter),
allspice (Jamaikapfeffer), cloves (Nelken) and water in a
kettle and simmer for a couple hours.
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Boil beets in
the skins and let cool. Slip
skins off and grate. Sprinkle
a little vinegar over beets to keep red color in.
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When beef
broth is ready, remove all spices including bone.
Add grated
beets. Pick
meat off bone and put back into soup. Add sugar (just enough
to have a light sweet and sour taste. Add salt and pepper to
taste. Thicken
soup with flour mixed with water.
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Fry chopped
bacon pieces and diced onion .
Add to beet soup. Take
off heat and add sour cream.
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Note:
We boiled our peeled potatoes (Salz Kartoffel)
separatly in salt water. My
mom would put a potato (Salzkartoffel) into our soup bowl and
spoon the beet soup over it.
Guten
Appetit!
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