Steam until tender-crisp. Add beer and cheeses to the soup. Simmer

Instructions

1. 1

   To serve, place some broccoli into a soup bowl and ladle the soup over it. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: [email protected] (Stephanie da Silva) CHEDDAR BEER SOUP http://www.cs.cmu.edu/~mjw/recipes/soup/beer-cheese-soup-coll.html (1 of 2) [12/17/1999 12:03:07 PM]

2. 2

   2 Beer Cheese Soups : COLLECTION ================= Ingredients: ------------ 10 oz frozen mixed vegetables 4 tblsp margarine 1/4 cup flour 1 tsp salt 1 tsp dry mustard 2 cups milk 1 tsp worchestershire sauce 2 cups shredded cheese (medium sharp cheddar or your favorite) 1 cup beer (preferably English ale, ie- Bass Ale) Instructions: ------------- Cook vegetables and drain. Melt margarine, stir in flour, salt, and mustard. cook over low heat until smooth. Remove from heat. Add milk and worchestershire. Heat mixture until it coats the spoon. Add cheese. Cook over medium heat until cheese melts. Stir in beer and vegetables bring to a simmer. Cook about 15 minutes. Serve with preferred garnishes (croutons, paprika, whatever). %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% amyl http://www.cs.cmu.edu/~mjw/recipes/soup/beer-cheese-soup-coll.html (2 of 2) [12/17/1999 12:03:07 PM]

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   COLLECTION: Borscht COLLECTION: Borscht From: [email protected] (Micaela Pantke) Date: Thu, 12 Aug 93 09:33:37 +0200 Contents l B orscht (Susanne) l B orschtsch Ukrainsky (Micaela "Stayka" Pantke) l Ir ene's Cold Borscht (Garry Howard) l Ir ene's Hot Borscht (Garry Howard) l V egetarian Borscht (Micaela "Stayka" Pantke) l W hole Beet Borscht (Valerie Leppert) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: [email protected] (Susanne) BORSCHT ======= (Serves about 4) Ingredients: ------------ 1 can whole beets 4 cup water 1 whole onion, peeled salt 2 heaping Tblsp sugar 1/4-1/2 tsp sour salt (found in the kosher food section of many supermarkets--lemon juice may also be used) Instructions: ------------- Simmer onion in water 10 min. Add grated (shredded) beets with juice and all other ing. Simmer 5 min. more. Taste and adjust seasonings (should taste sweet/sour). Serve hot or cold. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: [email protected] (Micaela "Stayka" Pantke) Source: My Russian Teacher, Mrs. Jocks http://www.cs.cmu.edu/~mjw/recipes/soup/mp-borscht-coll.html (1 of 6) [12/17/1999 12:03:09 PM]

4. 4

   COLLECTION: Borscht BORSCHTSCH UKRAINSKY ==================== Ingredients: ------------ 500g beef, cut in pieces 300g beet roots 200g white cabbage 200g carrots and onions (I'm not sure if it is meant that you should take 200g each or 200g of everything together. Just try it...) 100g tomatoes, or 2 tblsp tomato puree 1 tblsp vinegar 1-2 tblsp butter or lard 1 bay leaf parsley sugar, salt and pepper to taste sour cream Instructions: ------------- Cook beef in bouillon. (The exact amount wasn't mentioned in the original recipe. I assume it should be 'enough'...) Cut beet roots, carrots, parsley and onions in strips and put them into another large pan. Add tomatoes or tomato puree, vinegar, sugar and a little bit beef broth with lard (or 1-2 tablespoons butter). Cover with lid and cook for a while. Stir the vegetables from time to time. If necessary add some more broth or water. After 15-20 minutes add finely cut white cabbage to the veggies, stir everything together and cook 20 more minutes. Then cover everything with the beef bouillon and add the cooked meat. Season with pepper, salt and a bay leaf. Add some more vinegar to taste and cook until the vegetables are done. Serve with a spoonful of sour cream on each bowl of soup. Variations: ----------- You can add cut potatoes 5-10 minutes before the Borscht is finished. Furthermore you might add cooked bacon or sausages. Note: ----- This was a real translation stunt for me, as I translated this recipe directly from Russian into English. I hope I did not make too many mistakes... http://www.cs.cmu.edu/~mjw/recipes/soup/mp-borscht-coll.html (2 of 6) [12/17/1999 12:03:09 PM]

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   COLLECTION: Borscht %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: [email protected] (Garry Howard) IRENE'S COLD BORSCHT ==================== (Servings: 8) Ingredients: ------------ 3 Medium Size Beets 2 Cucumbers 2 1/2 qt Water 2 Half Sour Deli Pickles 3 Medium Potatoes 6 Scallions (Green Onions) 8 Boiled Eggs Sour Cream Instructions: ------------- Add beets to water in a large pot and bring to a boil. Cook until done, about 45 minutes. Add salt. Remove pot from stove to cool. When cooled coarsely grate beets and return to water. Add juice of 1 lemon. Chill in refrigerator overnight. Coarsely chop boiled potatoes, cucumbers and/or pickles, and scallions. You can use only cucumbers instead of pickles. If you use pickles, be sure to get deli-style, half sour pickles, not regular dill pickles. Cut the hard boiled eggs in half. Put some chopped potatoes, cucumbers, scallions, and two halves of an egg into individual soup bowls. Add the chilled beets to the bowls. Put a dollop of sour cream into each bowl. Sprinkle with dill and serve. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: [email protected] (Garry Howard) IRENE'S HOT BORSCHT =================== (Servings: 8) Ingredients: ------------ 3 Medium Beets http://www.cs.cmu.edu/~mjw/recipes/soup/mp-borscht-coll.html (3 of 6) [12/17/1999 12:03:09 PM]