Borshcht #001

Yield: 6 Servings

Measure Ingredient
2 tablespoons Butter
½ cup Onions; finely chopped
1½ pounds Beets, (about 5 cups) cut into strips
¼ cup Red wine vinegar
1 teaspoon Sugar
2 Tomatoes, peeled, seeded and coarsely chopped
2 teaspoons Salt
Black pepper; freshly ground
2 quarts Beef stock
½ pounds White cabbage, quartered,
Cored; coarsely shredded
¼ pounds Boiled ham cut into 1-in cubes
¼ pounds All-beef frankfurters cut in 1/2-in rounds
1 pounds Boiled brisket from the stoc cut into 1-in cubes
4 Sprig parsley,
Tied together w/1 bay leaf
½ cup Dill or parsley finely chopped
1 cup Sour cream

In an 8-quart pot, melt the butter over moderate heat. Add the onions ans, stirring frequently, cook 3 to 5 mins, or until they are soft but not brown. Stir in beets, then add the wine vinegar, sugar, chopped tomatoes, 1 tsp of salt and a few grindings of black pepper.

Pour in ½ cup of the stock, cover the pan and simmer undisturbed for 50 mins. Pour the remaining stock into the pot and add the shredded cabbage. Bring to a boil, then stir in the ham, frankfurters and beef. Submerge the tied parsley and bay leaf in the soup, add another tsp of salt, and simmer, partially covered, for ½ hr.

Transfer to borshch to a large tureen and sprinkle with fresh dill or parsley. Accompany the soup with a bowl of sour cream, to be added to the borshcht at the discretion of each diner.

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