The Hotel Utah, now only a memory, was famous for its borscht.
CHEF GIRARD’S HOTEL UTAH BORSCHT
4 cups beet juice
3 1/2 cups chicken or beef broth plus 1/2 cup
Juice of 1 lemon
Sugar to taste
Salt to taste
1/4 cup cornstarch
1 cup sour cream
1 or 2 egg yolks
Hard-cooked eggs, diced
- Bring beet juice and 31/2 cups broth to boil.
- Stir in the lemon juice, sugar and salt.
- Combine the remaining 1/2 cup broth and cornstarch until smooth.
- Stir into soup. Cook and stir until thickened.
- Combine sour cream and egg yolks.
- Gradually stir 1 cup of the hot beet juice mixture into egg mixture.
- Then, stirring constantly, slowly add warmed eggs back to hot liquid.
- Heat without boiling. Strain.
Serve hot or cold.
Garnish with sour cream, parsley and eggs. Serve with lemon wedges.
Makes 8 servings.
The Hotel Utah Sky Room
ASSUMPTION ABBEY BORSCHT
The cooks at Assumption Abbey in Richardton, ND make a borscht that is to die for. I know, for I’ve had it.
1/2 lb. ground bison (optional)
2 cup chopped fresh beets
1 cup chopped celery (optional)
1 cup chopped carrots
1 cup chopped onions
2 cup water
1/2 teaspoon salt
2 (14 1/2 oz.) cans beef broth (I used 1 can beef and 1 can vegetable, just because)
1 cup shredded cabbage
1 Tablespoon butter or margarine
1 Tablespoon lemon juice
sour cream or regular cream (optional)
- In a saucepan, bring beets, carrots, onion, water and salt to a boil. Reduce heat, cover and simmer for 20 minutes.
- If you’re using the bison in this soup, brown the meat in a frying pan; add the browned meat, with all the juices, to the saucepan. (If you’re substituting ground beef instead of bison, you may want to render off the fat first.)
- Add broth, cabbage and butter; simmer (uncovered) for 15 minutes.
- Just before serving, stir in lemon juice.
- Top each serving with a dollop of sour cream if desired; or may be served with cream to add to taste.
Makes 8 servings.
For perfection, serve with hot buttered scones and honey.