Russian Borsch

Best made ahead, or early on day of serving.

2 1/2-3 lb. boiling beef, with bones
about 6 cup water
12 oz can of V-8 juice
2 bay leaves
2 pinches basil
clove garlic or 1/4 tsp garlic salt
1 Tbsp salt
1 Tbsp MSG-optional
6 bruised peppercorns or freshly ground pepper
4 chopped peeled carrots
4 stalks celery and leaves, cut in inch pieces
1 med. sweet white onion, chopped
1 leek, chopped - optional
1/2 cup lemon juice
2 Tbsp sugar
1 small green pepper, diced
1 small head cabbage, shredded
2 large potatoes, peeled and diced
1 lb. can stewed tomatoes
1 lb. can shoestring beets OR sliced beets, cut up
1/2 cup minced parsley
3 Tbsp minced fresh dill (or 2 Tbsp dill weed)
sour cream

Put meat and bones in an 8 qt. or larger soup pot. Add enough water to
barely cover bones. Bring to boil, skim off foam. Add mixed vegetable
juice, bayleaves, basil, garlic, salt, MSG, peppercorns, and rest of
water. Bring to boil, start adding chopped carrots, celery, onion and
leek. Cover, simmer 1 1/2 hours. Add green pepper, tomatoes, lemon
juice and sugar. Cook thirty minutes longer. Add cabbage, potatoes,
and beets; cook 45 minutes or until potatoes are tender. Add undrained
shoestring beets, parsley, dill; simmer 20 minutes. Remove meat to
platter and cut in thick slices, put back in soup pot.Serve piping hot
with side dish of chilled sour cream and slices of dark Russian bread
spread with sweet butter. Serves 12-15 easily. Freezes beautifully.


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