Recipe - Borsht - Cabbagebeet Soup

300 g Sugar
5 tablespoon Water
20 g Butter, if necessary

Prepare a mould (usually heartshaped). For the bottom use a flat piece of
oiled aluminiumfoil. For the rim, any metal shape, or a strip of stiff
paper wrapped in alufoil, also oiled lightly on the inside.

Put ingredients in a saucepan and bring to the boil. First the syrupy
liquid will start to foam, then start to clear. Stir now and again with a
wooden spoon. Put a steel spoon upside down in a cup of cold water iced
with an icecube. It will be needed to test the consistency of the mix. Put
the coldest part of the spoon in the hot sugarmass and insert it directly
in the cold water. Leave it there for a few seconds. Then (using finger and
thumb) push the sugarmass to the end of the spoon. You'll end up with a
sticky ball. If it is soft and stringy, leave to boil for a few more
minutes. Keep stirring. When it is firm and springs back when tested, it's
ready. Take the pan of the heat, and leave to cool a bit. Then: stir
briskly. The colour will change from grey to snowy white (stirring will
also prevent a grainy crystallising later). Don't let it cool down too
much, and then: pour into the mould. Leave to set for at least one hour.
Variations: mocca: add a tbs of powdered coffee directly after taking the
borstplaat off the heat chocolate: add a tbs of cocao creamy: add a little
cream (unwhipped)

Posted to MCRecipe Digest V1 #339

From: kmeade@IDS2.IDSONLINE.COM (The Meades)

Date: Thu, 12 Dec 1996 10:55:34 0500