Catholic Recipe: Cold Beet Soup
Also Called: Saltibarsciai
DIRECTIONS
Wash, scrub beets. Cut off leaves. Use stalks. Cook beets, and stalks in saucepan water until tender, adding salt, vinegar while cooking. Remove beets and stalks from soup. Strain liquid through fine sieve. Add sugar, little more vinegar if desired. Peel beets. Cut in julienne strips. Place beet strips back in soup. Bring to boil. Put cucumbers, scallions into soup. Chill thoroughly. Add sour cream, hard-cooked egg halves before serving. Yield, 6 servings
Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
