Bortchock Soup

Ingredients

• 6 lbs. shin of beef
• 3 qts. cold water
• 1 cup carrot cubes
• ½ cup sliced onion
• 6 cloves
• 1 allspice berry
• 2 sprigs parsley
• 2 stalks celery
• 1 beet finely cut
• 1 tablespoon salt
• 1 teaspoon peppercorns
• 2 tablespoons butter

Steps

1. Prepare and cook beef same as for Bouillon. Cook vegetables in butter five minutes; then add to soup with remaining seasonings. Cook one and one-half hours, strain, cool quickly, remove fat, and clear. When ready to clear, add one cup finely chopped raw beet and one-fourth cup vinegar. Select red beets for this soup, and serve as soon as possible after clearing, otherwise it will lose its bright red color, which makes the dish especially appropriate for an American Beauty Dinner.

More recipes with beef, carrots, onion, cloves, allspice, parsley, celery, beets or butter

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.