Borscht from Kiev
Updated: 3-25-2004
Yield: 12 Servings
Stock 1 1/2 lb. beef chuck roast boneless 1 lb. beef marrow
bones 1 lb. ham bone meaty 1 onion large grated 1 carrot
grated 3 qts. water 1 turnip peeled & grated 1 celery rib
w/leaves sliced* 3 dill sprigs* 3 parsley sprigs* 12 black
peppercorns whole* 4 bay leaves*
Soup 3 beets large peeled grated 4 potatoes peeled and cubed
1" 16 oz. plum tomatoes skinned & coarsely chopped 1 onion
large chopped 1 carrot sliced 1 bell pepper chopped
1/4 cup sunflower oil 1 tsp. salt 4 cups cabbage shredded 3
tsp. tomato paste 6 prunes pitted & chopped 1 tsp. honey 1
tsp. black pepper fresh ground
2/2 cup sour cream or plain yogurt 4 garlic cloves minced 2
bacon strips fried & crumbled 2 tsp. parsley fresh chopped
3 tsp. 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 a large 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
tomatoes, potatoes and salt & pepper and cook for 10 minutes
on low heat covered.
Cook the onions, carrot, & bell pepper in a cast-iron
skillet for approx. 5 minutes.. Stir in the cabbage and
continue to cook the vegetables for 10 more minutes. Remove
the vegetables from heat and add to the stock. Sprinkle the
juice of a lemon over the beets and add them to the stock.
Add the tomatoes, 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.
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