Iced borsch

Iced borsch

By
From
Encyclopedia of Food and Cookery
Serves
4-6

A clear, iced borsch, when made with excellent stock, will jell slightly. Tinned consommé may be used.

Ingredients

Quantity Ingredient
1 litre strong beef stock
4 raw beetroot, peeled and grated
125ml red wine
2 tablespoons tomato paste
2 bay leaves
3 egg whites, stiffly beaten
1 lemon, zested
salt
cayenne
5 tablespoons sour cream

Method

  1. Put stock in a large pan. Add beetroot, wine, tomato paste, bay leaves and egg whites. Heat over moderate heat until borsch comes to the boil, then draw off heat and leave for 10 minutes. Pour through a fine damp cloth and place in refrigerator until cold. Add grated lemon zest, salt and cayenne to sour cream and serve separately.
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