Winter borscht
4 servings
Ingredients
| Quantity | 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 | 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 |
| Freshly ground black pepper to taste | ||
| 5 | tablespoons | Chopped dill |
| ½ | Boiled firm potato per person; optional | |
| Sour cream | ||
| Chopped dill | ||
Directions
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.