Instructions: Scrape and wash the beets and put 12 of them through the course meat grinder. Cover with the vinegar for several hours. Melt the fat, add the onions and carrots which has been coarsely ground, the chopped parsley, the bay leaves, and seasoning. Stir until golden, add half the flour, brown all well, then stir in the rest of the flour. Drain the ground beets thoroughly, saving 1/2 to one cup of the vinegar, and add them to the braised vegetables. Add the stock.

Let simmer a half hour or until the vegetables are tender. Grate on a cheese grater the four remaining beets, mix them with the vinegar, and add to the soup five minutes before serving. Little sausage balls poached in boiling water can be added, and of course an accompanying bowl of sour cream is necessary.

FISHER, M.F.K.
The Art of Eating

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.