• 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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