Recipe: Russian Beet Soup

Boil 5 medium-sized beets until tender; then chop and add to a highly seasoned CHICKEN BROTH. Add the juice of 1 lemon, some cinnamon and nutmeg; let boil fifteen minutes. Then add 1 glass of red wine, mixed with a teaspoonful of brown sugar. Let boil a few minutes longer and serve with fried croutons.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)