Romanian Beet Soup, Soup de Sfecla
Romanian Beet Soup, Supa de Sfecla
from "A Romanian Cookbook"
a country bordering Ukraine would have a beet soup I found this one at “A Romanian Cookbook”,
link below. In Ukraine it would be described
as a beet soup without meat. It meets all criteria of being included in a collection of borsch.
Ingredients as shown in the original recipe
2 pounds/1 kg red beets
3 quarts/3 liters water
1 tablespoon sugar
1 tablespoon vinegar
salt to taste
1 teaspoon butter, softened
1 tablespoon flour
1 cup sour cream
Instructions as I write them
Clean the beets well and coarse grate.
Boil uncovered 30-40 minutes.
Strain; reserving the liquid.
Add sugar and vinegar
to the beet juice liquid. This is to adjust the taste to a mild tartness that is very characteristic of borsch.
Add salt to taste.
Mix the butter,
flour and sour cream to a smooth even colored consistency.
Bring the beet juice mixture
to second boil and mix in the butter mixture.
Boil to thicken.
It is recommended to serve with noodles or
toast. I prefer dark break and toasted is good. For noodles I prefer the German/Hungarian style of spatzel. I prefer
to scrape the dough off the back of a cookie sheet into boiling water. But that is a different cooking show!