Hello rfrians,
This is for "benzol" who needed some gaps filled in a recipe
for borscht. I found the recipe in my old Meal Master
archives, and here it is. I recall that mine was also
missing some parts, so a friend of mine from Kiev helped me
to straighten it out. We even cooked it together once and it
was great!
Regards, Ali Whitfield
Borscht From Kiev Yield: 12 Servings
STOCK: 1 1/2 pounds beef chuck roast boneless 1 pound beef
marrow bones 1 pound ham bone meaty 1 large onion, grated 1
carrot, grated 3 quarts water 1 turnip, peeled, grated 1
celery rib with leaves, sliced* 3 dill sprigs* 3 parsley
sprigs* 12 black peppercorns whole* 4 bay leaves*
SOUP: 3 large beets, peeled, grated 4 potatoes, peeled,
cubed 1" 16 ounces plum tomatoes, skinned, coarsely
chopped 1 large onion, chopped 1 carrot, sliced 1 bell
pepper, chopped
1/4 cup sunflower oil 1 teaspoon salt 4 cups shredded
cabbage 3 tablespoons tomato paste 6 prunes, pitted,
chopped 1 teaspoon honey 1 teaspoon freshly ground
black pepper
2/2 cup sour cream or plain yogurt 4 garlic cloves, minced 2
bacon strips, fried, crumbled 2 tablespoons fresh parsley,
chopped 3 tablespoons fresh dill, chopped
TO SERVE: Sour cream Fresh chives or green onions, sliced
(optional)
* All ingredients marked with the { * } are to be placed in
a small cloth bag. Tie the bag shut and place into a large
stock pot. Add meat bones, meat and water to the 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, salt and pepper; 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 tomato paste and honey to the stock
and continue to cook for 5 minutes to blend flavors.
Remove the meat from the bones, strip the marrow out of
the marrow bones, and cut beef into 1/2-inch cubes. Add
all of this to the stock and cook for 15 minutes more.
Remove from heat, add salt and pepper to taste, if needed.
To serve, place a generous dollop of sour cream into the
bottom of each bowl and add borscht. Top with chives or
green onions, if desired.
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