Veal And Beet Borscht
|Lean veal||2 Ounce, cut in small pieces|
|Beets||2 Ounce, cooked|
|Cucumber||1 , peeled, thinly sliced|
|Sour cream||2 Cup (32 tbs)|
|Powdered dill||1 Teaspoon|
|Chives||1 Teaspoon, cut in very small pieces|
|Hard boiled eggs||6 , peeled, sliced|
Cook veal in salted water to cover until tender.
Puree beets in a blender, or pass through a sieve, with their water.
Add cucumber to beets and beet water.
Mix into veal and its juices.
Gradually stir in sour cream.
Add dill, salt, pepper, chives and shrimps.
Garnish with eggs.
Serve ice cold.