| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Meats |
Russian |
Russian, Seafood, Soups/stews, Ethnic |
8 |
Servings |
INGREDIENTS
| 1 |
|
Cucumber large, peeled, halved,seeded, & diced |
| 1 1/2 |
lb |
Spinach leaves fresh, washed |
| 6 |
tb |
Frsh lemon juice |
| 1 1/2 |
lb |
Sorrel leaves, fresh |
| 3 |
tb |
Horseradish root, fresh Grated |
| 1 |
ts |
Salt |
| 3/4 |
ts |
Sugar |
| 1/2 |
lb |
Crab meat |
| 1 1/2 |
lb |
Poached sturgeon, in 1" pcs. or – |
| 1 1/2 |
lb |
Poached whitefish in 1" pcs. |
| 1 |
c |
Scallions sliced |
| 1/4 |
c |
Onion chopped |
| 1 |
|
Garlic clove minced |
| 2 |
oz |
Vodka |
| 1 1/2 |
qt |
Beer or – |
| 1 1/2 |
qt |
Kvas <see attached recipe> |
INSTRUCTIONS
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. ORIGIN:
Olga Gorechev, St. Petersburg, Russia Submitted By
DONALD HOUSTON On THU, 12-16-93 (19:47)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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