Borscht From Kiev

BORSCHT FROM KIEV

12 Preparation Time :

Categories : Ethnic

Amount Measure Ingredient -- Preparation Method -- -- --

--STOCK--

1 1/2 lb Beef chuck roast boneless

1 lb Beef marrow bones

1 lb Ham bone meaty

1 ea Onion large grated

1 ea Carrot grated

3 qt Water

1 ea Turnip peeled & grated

1 ea Celery rib w/leaves sliced*

3 ea Dill sprigs*

3 ea Parsley sprigs*

12 ea Black peppercorns whole*

4 ea Bay leaves*

--SOUP--

3 ea Beets large peeled grated

4 ea Potatos peeled and cubed

1 16 oz Plum tomatos skinned &

- coarsely chopped 1 ea Onion large chopped

1 ea Carrot sliced

1 ea Bell pepper chopped

1/4 c Sunflower oil

1 t Salt

4 c Cabbage shredded

3 tb Tomato paste

6 ea Prunes pitted & chopped

1 t Honey

1 t Black pepper fresh ground

1/2 c Sour cream or plain yogurt

4 ea Garlic cloves minced

2 ea Bacon strips fried &

- crumbled 2 tb Parlsey fresh chopped

3 tb 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

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,

1/2 & add all of this to the stock and cook for minutes more. Remove from heat and serve after adding a generous

dollop of sour cream to each bowl. - - - - - - - - - - - - - - - - - -