Winter borscht

Yield: 4 servings

Measure Ingredient
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
1 \N Bay leaf
2 tablespoons Red-wine vinegar
8 teaspoons Sugar
1 pounds Firm potatoes; peeled, cut into 1/2\" cubes and cooked in boiling salted water until tender
2 teaspoons Kosher salt
\N \N Freshly ground black pepper to taste
5 tablespoons Chopped dill
½ \N Boiled firm potato per person; optional
\N \N Sour cream
\N \N Chopped dill


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.

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