Spring Barshch (Barszcz Wiosenny)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
3 bunches young beets, washed and chopped 3 cups water 2 tablespoons lemon juice
6 cups chicken stock or 6 cups water and 6 bouillon cubes 3 tablespoons flour 1/2 cup water
salt to taste 3 teaspoons dill 3 teaspoons chopped parsley
1 finely chopped onion 2 tablespoons butter 1 cup sour cream
3 quartered hard-cooked eggs



1 Simmer beets with the lemon juice in water for 1/2 hour. Add the broth and the flour/water mixture. Simmer while stirring continuously for 10 minutes. Season with salt, herbs and butter. Serve garnished with sour cream and sieved or riced, hard-cooked egg yolks.
2 NOTE: Hard-cook enough eggs for both the barshch and the lettuce and sliced egg salad.
3 Bouillon cubes and water, or canned broth, work just as well as your own broth, but are much faster.

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