VOLUME 1 - Kilimanjaro Foods

Remove meat from soup; set aside. Strain soup into another pot and add
cooked beets, cabbage, leeks, potatoes, tomatoes, tomato paste, vinegar,
sugar, beef and bacon. Bring to a boil and simmer 45 minutes. Cut kielbasa
into chunks and add with navy beans to soup. Simmer 20 minutes more.
Mix flour and butter together to form paste. Stir into soup to thicken
slightly. Strain raw beets, saving liquid and discarding beets. Add beet liquid
to soup.
Additional sugar or vinegar may be added for sweeter or more
sour flavor. Slice meat and arrange in individual soup bowls. Pour
hot soup with vegetables over meat. Garnish each serving with a
dollop of sour cream, if desired.
Botvinia
Servings
cucumber large,peeled,
-halved,seed,ed, & diced
1/2 lb spinach leaves fresh,washed
T frsh lemon juice
1 1/2 lb sorrel leaves,fresh
3 T horseradish root,fresh
-grated
1 t salt
3/4 t sugar
1/2 lb crab meat
1 1/2 lb poached sturgeon,in 1 pcs.
(or -)
1/2 lb whitefish in 1 pcs.,Poached
c scallions,Sliced
1/4 c onion,Chopped
garlic clove,Minced
oz vodka
1/2 qt beer
c yogurt,plain
Boil 3 quarts of water in a large pan. When boiling briskly add the
spinach and the sorrel. Cook uncovered at a brisk boil for 6-8
minutes. drain water off, wash vegetables in cold water, then puree
in blender. cool to room temperature. Combine the other ingredients
in bowl, except for the beer and vodka. When mixed well slowly add
the beer and the vodka stirring constantly. Chill for a minimum of 2
hours before serving.