Russian Cabbage Borscht
Borscht From Kiev Recipe

Russian Cabbage Borscht

2 Tbsp. butter
1 1/2 cup onion, chopped
1 1/2 cup potato, thinly sliced
1 cup beets, thinly sliced
1 lg. carrot, sliced
1 stalk celery, chopped
3 cup cabbage, chopped
4 cup stock or water
2 tsp. salt
Pepper to taste
1/4 tsp. dill weed
1 Tbsp. & 1 tsp. cider vinegar
1 Tbsp. & 1 tsp. honey
1 cup tomato puree
1 scant tsp. caraway seeds (optional)
1 Tbsp. raisins (optional)

Topping:
Sour cream
Dill weed
Tomato, chopped

Place potatoes, beets and water in a saucepan and cook until tender.
(Save the water.) Cook onions in butter in large kettle. Add optional
caraway seeds and salt. Cook until onions are translucent, then add
celery,
carrots and cabbage. Add saved water and cook, covered, until all
vegetables are tender. Add potatoes, beets and all remaining ingredients.
Cover and simmer slowly for at least 30 minutes. Season to taste. Serve
toped with sour cream, dill weed and chopped tomatoes.

Borscht From Kiev Recipe


Stock

1 1/2 lb beef chuck roast boneless
1 lb beef marrow bones
1 lb ham bone meaty
1 each onion large grated
1 each carrot grated
3 qt water
1 each turnip peeled & grated
1 each celery rib w/leaves sliced*
3 each dill sprigs*
3 each parsley sprigs*
12 each black peppercorns whole*
4 each bay leaves*

Soup

3 each beets large peeled grated
4 each potatos peeled and cubed 1
16 oz plum tomatos skinned & coarsely ch, opped
1 each onion large chopped
1 each carrot sliced
1 each bell pepper chopped
1/4 cup sunflower oil
1 tsp salt
4 cup cabbage shredded
3 Tbsp tomato paste
6 each prunes pitted & chopped
1 tsp honey
1 tsp black pepper fresh ground
1/2 cup sour cream or plain yogurt
4 each garlic cloves minced
2 each bacon strips fried & crumbled
2 Tbsp parlsey fresh chopped
3 Tbsp dill fresh chopped

All ingredients marked with the { * } are to be placed in a small
cloth bag. Tie the bag shut and place into the stock pot. Place meat
bones, meat, and water in alarge 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 tomatos, potatos and salt & pepper
and cook for 10 minutes on low heat covered. Cook the onions, carrot,
& Bell pepper in a castiron skillet for approx. 5 minutes.. Stir in
the cabbage and continue to cook the vegetables for 10 more minutes.
Remove the begetables from heat and add to the stock. Sprinkle the
juice of a lemon over the beets and add them to the stock. Add the
tomatos, tomato paste, and honey to the stock and continue to Remove
the meat from the bones, strip the marrow out of the marrow bones,
and cube the beef 1/2" & add all of this to the stock and cook for 15
minutes more. Remove from heat and serve after adding a generous
dollop of sour cream to each bowl.

Servings: 12 servings


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/