Subj : Soup 2
To   : SHAWN HIGHFIELD
From : JIM WELLER
Date : Sun Oct 02 2022 12:43:00

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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