Hot russian borscht - house beautiful

8 servings

Ingredients

QuantityIngredient
To 2 1/2 lb short ribs of beef
1Onion, halved, skin left on
2Ribs celery, leaves left on
1Carrot, quartered
1Parsnip, quartered
4Sprigs fresh dill
4cupsBeef broth, canned or made from a bouillon cube
4cupsWater
4mediumsBeets, about 1 1/4 lb
2Sweet potatoes, about 1 lb, peeled and cut into 1/2-inch cubes
4cupsThinly slivered green cabbage
4tablespoonsTo 6 T lemon juice
½teaspoonCaraway seeds
Salt & fleshly ground black pepper to taste
¼cupChopped fresh dill, leaves and stems
¼cupChopped fresh parsley leaves
1teaspoonFinely minced garlic
1cupSour creatn for garnish

Directions

In a large soup pot, place beef, onion, celery, carrot, parsnip, dill, broth and water. Bring slowly to a boil, reduce heat and simmer, cov- ered, for 1½ hours, or until beef is very tender, skimming off any foam that rises to the top. Remove short ribs, cool and set aside.

Strain the broth into a large bowl, cool slightly and skim off any fat that rises to the top. Return defatted broth to a clean soup pot.

Shred meat from bones, discarding bones and any fat. Reserve.

Wash beets well and trim stems, leaving 1 inch of stem on beet. Wrap beets individually in aluminum foil and bake in a preheated 350'F oven for 1 to 1 ½ hours or until tender, depending on size. When cool enough to handle, wear thin rubber gloves and slip skins off beets and grate coarsely. Reserve.

Add sweet potatoes to broth, bring mixture to a boil over medium heat, partially covered. Add cabbage and cook 5 minutes. Reduce heat to a simmer, add reserved shredded meat, beets, lemon juice to taste and caraway seeds. Season with salt and pepper and simmer 5 minutes.

Just before serving, stir in dill, parsley and garlic. Simmer borscht 1 minute and serve piping hot. Garnish individual servings with a dollop of sour cream. Serves 8. House Beautiful/March/94 Scanned & fixed by DP & GG