Yield: 4 servings
|2 pounds||Beef shin with bone; cut across in 2" pieces|
|1 small||Onion with skin; cut in half|
|2 mediums||Carrots; peeled; 1 quartered, 1 grated|
|3 mediums||Red beets; scrubbed well|
|3 ounces||Tomato paste|
|4 mediums||Cloves garlic; smashed and peeled|
|8 ounces||Red cabbage; shredded|
|2 mediums||Tomatoes; cored and coarsely chopped|
|2 tablespoons||Red-wine vinegar|
|1 pounds||Firm potatoes; peeled, cut into 1/2" cubes and cooked in boiling salted water until tender|
|2 teaspoons||Kosher salt|
|Freshly ground black pepper to taste|
|5 tablespoons||Chopped dill|
|½||Boiled firm potato per person; optional|
FOR THE GARNISH
NY Times 1/28/98 serves 4-6
1. Cover the beef with 6 c water in a saucepan. Add the onion and quartered carrot. Bring to a boil. Skim off any foam and fat that rises to the surface. Lower the heat, and simmer 90 minutes. Strain through a fine-mesh sieve, and measure the liquid; there should be about 4½ c. Reserve the liquid and the meat.
Return the beef and strained liquid to the pan. Bring to a boil. Add the beets, and return to a boil. Lower the heat, and simmer 20 min, or until the tip of a knife easily pierces the beets. Remove the beets, and allow to cool slightly. Peel them, and grate coarsely. Return the grated beets to the soup.
Dissolve the tomato paste in ½ c of the soup, and stir back into the pot.
Stir in the garlic, carrot, cabbage, tomatoes, bay leaf, vinegar, and sugar. Bring to a boil. Lower the heat and simmer, stirring occasionally, 90 min.
Remove the meat and discard the bones. Slice the meat ½" thick, and stir into the soup, along with the potatoes, salt, pepper and dill. Return to a boil for 2 min.
If desired, place a half potato in the bottom of each bowl. Ladle in the soup. Top with a dollop of sour cream and a sprinkling of dill.
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Sep 21, 98, converted by MM_Buster v2.0l.