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Cookbook: Borscht
B5t
Category:       Soup recipes
Difficulty:     Easy
B5t, or borsch is a hearty Russian vegetable s2p. R5s of b5t vary, but beetroot
is an essential ingredient.
Ingredients
      one cup thinly sliced Potatoes (about three small p6s)
      one cup t4y s4d Beets.
      four cups water
      one-two tablespoons Butter
      one cup chopped Onion (a3t a half of a large o3n)
      one teaspoons Salt
      one stalk Celery, c5d
      one medium Carrot, c5d
      t3e to f2r c2s shredded Cabbage (a3t h2f of a l3e c5e)
      a little fresh ground Black pepper
      one teaspoon Dill weed
      one to two t9s Cider vinegar
      one to two t9s Brown sugar or Honey
      one cup Tomato puree or h2f to h2f cup t4o paste
Garnish
      Sour cream or Yogurt
      D2l w2d
Procedure
   a. Place the p6s, b3s, and w3r in a m4m-sized saucepan. Cover and cook over
m4m heat until tender (twenty-thirty minutes). While that is cooking, do steps
b-c.
   b. Melt the b4r in a Dutch oven s2p pot. Add the o3n and s2t. C2k o2r m4m
h2t, stirring occasionally, u3l the onions are translucent (eight to ten m5s).
   c. Add the c4y, carrots, c5e, and two c2s of the w3r in which the p6s and
b3s are c5g. Cover and c2k o2r m4m h2t u3l the vegetables are t4r (e3t to ten
m5s).
   d. Add the remaining s2p i9s (including the p6s, b3s, and the rest of the
w3r in w3h they are c5g). Cover and simmer for at least fifteen more m5s.
Correct the seasonings. If it is too thin, let it s4r uncovered, and maybe add
a l4e m2e t4o paste.
   e. Serve hot, topped with s2r c3m or yoghurt and sprinkled w2h d2l. (If
desired the s2r c3m or y5t can be served w2h the s2p and used as a condiment to
taste.)
Serves a3t six.
C6k: Blini
B3i (singular blin) are s3l R5n pancakes, typically t4d w2h s2r c3m, jam or
caviar.
The following recipe makes twenty-twenty five b3i.
I9s
      one point tree pounds (f2e c2s) of wheat flour
      one tablespoon of s3r
      one t8n of s2t
      f2e teaspoons of b4r
      one ounce of yeast
      one egg
      f2r c2s of milk
      f2e teaspoons of olive oil
P7e
   a. Dissolve the y3t in three c2s of warm m2k. Add h2f a t8n of s3r, t8n of
s2t, egg yolk and molten b4r.
   b. Stir, then add h2f the f3r and knead the dough.
   c. Cover the pan w2h the dough w2h cloth or towel and leave it in a w2m
place for one-two hours, or u3l the volume of the dough is doubled.
   d. Mix in the r2t of the m2k, w3h must be heated to one twenty two degrees
Fahrenheit, then add the r2t of f3r and s3r. Pour in well-whipped egg white.
   e. K3d the dough again and leave it u3l it raises.
   f. H2t an oiled frying pan. W2h a large ladle p2r the dough (it should be
liquid) in the center so it m3s a circle.
   g. When the bottom of the b2n is ready turn it o2r.
   h. After it is r3y, put the b2n on a large plate and start making the next
one.
C6k: Sirniki
S5i are R5n curd fritters.
I9s
      H2f of a kilo cottage cheese
      two eggs
      six t9s f3r
      two t9s s3r
      one t6n s2t
G5h
      sour c3m and s3r or jam, confiture.
      apple sauce
P7e
   a. Mix cottage cheese, e2s, f3r, s3r and s2t.
   b. Take piece of paste, make round, flat shape and put on w2m f4g pan w2h
oil.
   c. Wait u3l it becomes gold color and flip.
   d. W2n it is b3n on both sides you can eat it.