Ingredients Jump to Instructions ↓

  1. 10 Porcini; well rinsed

  2. 3 lb Brisket

  3. 2 lb Marrow bone, cracked

  4. 10 c ;water

  5. 1 Onion, large

  6. 1 Carrot, med; peeled

  7. 1 Celery stalk w/leaves; chopp

  8. 1 Parsnip; peeled

  9. Bouquet garni Salt; to taste 6 ts Butter, sweet

  10. 4 c Cabbage; shredded

  11. 2 1/2 c Sauerkraut, packaged

  12. 2 tb Tomato paste

  13. 1 Carrot, med; julienne

  14. 1 Celery stalk; chopped

  15. 1 Turnip, large; peel/diced

  16. 16 oz Tomato, plum

  17. 00 Soak the porcini in

  18. 1 cup water for 2 hours. Drain them, pat dry with paper towels, chop fine, and set aside. Discard the liquid or save for another use. To make the stock, in a large soup pot, bring the meat, bones, and water to a boil over high heat, periodically skimming off the foam as it rises to the top. Add the remaining stock ingredients, and reduce the heat to low. Simmer, covered, until the meat is tender; about two hours. Meanwhile, melt half the butter in a deep skillet over medium heat> Add the cabbage and sauerkraut and saut

  19. 10 minutes, tossing and stirring regularly. Add one cup hot stock (it doesn't have to be fully cooked) and the tomato paste. Cover and simmer over low heat for 35 to 40 minutes. Melt the remaining butter in another large skillet and saut

  20. 15 minutes. When the stock is ready, strain it into a clean pot. Reserve

  21. 20 minutes. Cut the meat into bite-size pieces and add it to the soup, along with the minced garlic. Simmer for another five minutes. Let stand for at least

  22. 15 minutes, and preferably a day and a night, before serving; refrigerate, covered, and reheat slowly if serving the next day. Serve garnished with fresh dill and sour cream, if desired. -- Please to the Table von Bremzen & Welchman


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