Soup 2
From
JIM WELLER@1:135/392 to
SHAWN HIGHFIELD on Sun Oct 2 12:43:00 2022
A couple of Asian beet soups ...
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Beetroot Soup
Categories: Indian, Soups, Vegetarian, Dairy
Yield: 4 servings
1 md Beet root, dark
1 md Piece bottle gourd
1 sm Onion
1 sm Tomato
1 sm Potato
1/2 ts Sugar
Salt & pepper to taste
2 tb Whipped cream
1 ts Chopped basil or coriander
Clean, peel and chop vegetables into large chunks.
Pressure cook till soft.
Cool, blend in mixie and strain.
Add seasoning except chopped coriander and cream.
If desired, serve chilled with soup sticks.
Or Serve piping hot with hot garlic rolls.
In either case add a swirl of cream and some chopped coriander on
top in each bowl.
Sanjeev Kapoor, Chef Owner. Khazana, 261 Yonge St.
Toronto's #1 Indian Restaurant
MMMMM
Since we don't have bottle gourd readily available here, use a
yellow summer squash or a zucchini.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Turkish Borscht
Categories: Soups, Vegetables, Beef, Turkish, Eggs
Yield: 6 Servings
6 md Beets
4 c Water
1 c Stewed tomatoes
2 sm Onions
1/2 lb Beef stew meat
4 tb Sugar
1 tb Lemon juice
4 Eggs
Salt and pepper; to taste
Peel beets and cut into slivers with sharp knife or vegetable grater.
Strain tomatoes, forcing pulp but not seeds through the strainer. Add
water, chopped onion and cubed meat. Cook gently half an hour. Add
lemon juice and salt. Taste for seasoning and simmer another 30
minutes. Pour hot borscht slowly over well beaten eggs and serve at
once.
From: Bruce Hollinger
MMMMM
Cheers
Jim
... Proper tea should be sweet. Proper cornbread should not - Southerners
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