Hello rfrians,

This is for "benzol" who needed some gaps filled in a recipe for borscht.
I found the recipe in my old Meal Master archives, and here it is. I
recall that mine was also missing some parts, so a friend of mine from
Kiev helped me to straighten it out. We even cooked it together once and
it was great!

Regards,
Ali Whitfield


Borscht From Kiev
Yield: 12 Servings

STOCK:
1 1/2 pounds beef chuck roast boneless
1 pound beef marrow bones
1 pound ham bone meaty
1 large onion, grated
1 carrot, grated
3 quarts water
1 turnip, peeled, grated
1 celery rib with leaves, sliced*
3 dill sprigs*
3 parsley sprigs*
12 black peppercorns whole*
4 bay leaves*

SOUP:
3 large beets, peeled, grated
4 potatoes, peeled, cubed 1"
16 ounces plum tomatoes, skinned, coarsely chopped
1 large onion, chopped
1 carrot, sliced
1 bell pepper, chopped
1/4 cup sunflower oil
1 teaspoon salt
4 cups shredded cabbage
3 tablespoons tomato paste
6 prunes, pitted, chopped
1 teaspoon honey
1 teaspoon freshly ground black pepper
1/2 cup sour cream or plain yogurt
4 garlic cloves, minced
2 bacon strips, fried, crumbled
2 tablespoons fresh parsley, chopped
3 tablespoons fresh dill, chopped

TO SERVE:
Sour cream
Fresh chives or green onions, sliced (optional)

* All ingredients marked with the { * } are to be placed in a small cloth
bag. Tie the bag shut and place into a large stock pot. Add meat bones,
meat and water to the stock pot and bring to a boil over high heat. Skim
the foam as needed. Add the remaining stock ingredients, cover, reduce
heat to low and simmer for 1 hour. Preheat the oven to 375 degrees F.
Wash, dry, and peel the beets. Wrap them in aluminum foil and bake in oven
for 1 hour 15 minutes. Remove from oven, allow to cool, and dice 1/4".
Remove the ham bone, meat & marrow bones from the stock. Set the marrow
bones aside. Strain the stock through a fine sieve into a clean pot.
Discard the solids. Bring the stock to a boil add the tomatoes, potatoes,
salt and pepper; cook for 10 minutes on low heat, covered. Cook the
onions, carrot, & bell pepper in a cast iron skillet for approx. 5
minutes. Stir in the cabbage and continue to cook the vegetables for 10
more minutes. Remove the vegetables from heat and add to the stock.

Sprinkle the juice of a lemon over the beets and add them to the stock.
Add the tomato paste and honey to the stock and continue to cook for 5
minutes to blend flavors. Remove the meat from the bones, strip the marrow
out of the marrow bones, and cut beef into 1/2-inch cubes. Add all of this
to the stock and cook for 15 minutes more. Remove from heat, add salt and
pepper to taste, if needed. To serve, place a generous dollop of sour
cream into the bottom of each bowl and add borscht. Top with chives or
green onions, if desired.



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