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Borscht From Kiev

Category: Misc

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

MMMMMSTOCK

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*

MMMMMSOUP

3 each Beets large peeled grated
4 each Potatos peeled and cubed 1"
16 oz Plum tomatos skinned & coarsely chopped
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

Instructions:

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.