borscht a la nureyev

Categories
Soups/stews
Russian
Yield
6 Servings
MeasureIngredient
2½ pounds Beef chuck
Marrow bone; cracked
Onion; halved
½  Garlic clove; peeled
1 tablespoon Salt
½ teaspoon Pepper, black
6 cups Water
Carrot; sliced
16 ounces Tomato
Bay leaf
3 larges Beet; peeled & chopped
2 mediums Potato; peeled & chopped
1 small Cabbage; shredded
½ cup Lemon juice
  Sugar; to taste
  Sour cream; for garnish
  --- Rudolf Nureyev

Place chuck, marrow bones, onions, garlic, salt, pepper and water in a deep pan, cover, and bring to a boil. Skim off the protein scum that rises to the surface. Cover and reduce heat to low. Simmer 30 minutes. Add carrots, cover, and cook another 30 minutes. Remove onions and bones and discard. Force tomatoes through a sieve and add to the pot with the vegetables. Cover and cook for 30 minutes. Add lemon juice and sugar to taste. Cook five minutes. Remove meat from the pot and mince. Return to the pot and serve very hot with a dollop of sour cream in each bowl for garnish.

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