Lunch
Bortchock Soup
A turn-of-the-century lunch recipe featuring lbs. shin of beef, with the original instructions and source page intact.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 6 lbs. shin of beef
- 3 qts. cold water
- 1 cup carrot cubes
- ½ cup sliced onion
- 6 cloves
- 1 allspice berry
- 2 sprigs parsley
- 2 stalks celery
- 1 beet finely cut
- 1 tablespoon salt
- 1 teaspoon peppercorns
- 2 tablespoons butter
Historical transcription
Source method
- 1
Prepare and cook beef same as for Bouillon. Cook vegetables in butter five minutes; then add to soup with remaining seasonings. Cook one and one-half hours, strain, cool quickly, remove fat, and clear. When ready 117 to clear, add one cup finely chopped raw beet and one-fourth cup vinegar. Select red beets for this soup, and serve as soon as possible after clearing, otherwise it will lose its bright red color, which makes the dish especially appropriate for an American Beauty Dinner.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.