Russians soldiers were particularly fond of borscht. Basically it is a beet soup to which the Russian soldiers did not miss the chance to add chickens, beef or whatever meat they could put their hands on. I have several recipes for borscht the simplest of which follows. It makes about 2 quarts of soup. Obviously some ingredients (lemon juice and tomato puree) were unknown and not available to the Russian Napoleonic soldier.

5 large beets, peeled and grated
1 1/2 quarts water or chicken stock or bouillon
1 onion, chopped
1 cup tomato puree
1 tablespoon lemon juice
salt and freshly ground black pepper
1 tablespoon sugar 2 eggs, lightly beaten
1 cup sour cream

1. Combine the beets, water, stock or bouillon, and onion in a heavy kettle. Bring to a boil. Then cover and simmer for 45 minutes.
2. Add the tomato puree, lemon juice, salt and pepper to taste, and sugar. Cook for 45 minutes longer. If desired, the soup may be strained and the vegetables discarded.
3. Combine the eggs with some of the hot soup. Stir the egg mixture into the remaining soup and reheat. but do not allow to boil. Serve the soup hot or chilled, topped with spoonfuls of sour cream.

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   © Copyright 1996 by Jean Lochet

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