Yield: 6 servings
|1½ pounds||Beef brisket or chuck; in large pieces|
|3 quarts||Beef broth or water|
|3 larges||Beets; roasted, shredded|
|4 tablespoons||Red wine vinegar|
|Tomato mors or tomato puree; to taste|
|1 large||Carrot; shredded|
|1 cup||Diced red bell pepper|
|1 cup||Minced onion|
|3||Boiling potatoes; cubed, cooked|
|½ small||Cabbage head; shredded|
|½ pounds||Kielbasa - (to 1 lb); sliced|
|¼ cup||Kvass (fermented beets); or to taste|
|(or vinegar or lemon juice to taste)|
|⅓ cup||Snipped fresh dill|
|4||Garlic cloves; minced fine|
|=== GARNISH ===|
|Roasted goose slices|
|Fresh dill sprigs|
In a large casserole combine meats with broth or water, bay leaf, peppercorns and allspice, bring to a boil over high heat, reduce heat to low and simmer, partially covered, skimming frequently, for 2 to 2½ hours. Strain soup, reserving broth and meats separately. Remove meat from the ham hocks, discarding any gristle or bone and cut it into dice. Cut beef into cubes. Return meat and broth to casserole and add beets, vinegar, tomato mors and sugar; simmer, covered, 15 minutes. In a skillet set over moderate heat melt butter, add carrot, pepper, onion and salt and pepper and cook, stirring, until vegetables are softened; add to casserole. Add potatoes and shredded cabbage to casserole and simmer 10 minutes. Add kielbasa and simmer 5 minutes more. Stir in kvass to taste, dill and garlic and let stand 10 minutes. Serve soup with slices of roasted goose, dill sprigs and sour cream for garnish. This recipe yields 6 servings.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4669 broadcast 05-01-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.