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Bortsch 
215 cups beet juice 4 teaspoon salt 
YS cup chopped beets, cooked or Cayenne 
raw 4 tablespoons lemon juice 
4 cups meat stock or canned Sour cream, whipped 
bouillon 2 teaspoons chopped fennel 
3 tablespoons chopped onion leaves 
2 teaspoons sugar 
Cook beets, stock and onion together 30 minutes. Strain, or 
not and add seasoning. Serve very hot with sour cream. If de- 
sired add 1 cup of finely shredded cooked cabbage. 
Squash Soup 
2 cups beef stock 2 tablespoons butter 
Ca) 
oup bouquet Salt and pepper 
2 cups cooked, sieved summer Speck of nutmeg 
squash 
Simmer beef stock with a soup bouquet of parsley, thyme, sweet 
marjoram, savory, leek. Remove herbs and add squash and season- 
ing. Yield: 4 to 6 portions. Canned beef bouillon may be used 
diluted with squash liquor or water. 
Plain Tomato Soup 
3 cups tomato juice | 6 pepper corns 
2 tb. onion, chopped. Salt, pepper, sugar 
1 piece bay leaf and 1 tablespoon butter 
1 teaspoon chopped basil Croutons and garlic butter 
Simmer all but the butter over a low flame for 10 minutes. 
Strain and season with salt, pepper and a little sugar. Add butter 
and reheat before serving. If the soup is too thin thicken by rub- 
bing 2 tablespoons flour into the butter and stir into hot soup. 
Serve with croutons sautéd in garlic butter. Serves 4. 
Vichyssoise 
114 Ib. potatoes, sliced I tsp. or more curry powder 
4 lb. leeks, sliced Salt 
— 
2 qts. chicken broth 
