Winter Borscht

Winter Borscht Ingredients

2 lb Beef shin with bone; cut	8 ts Sugar
1 sm Onion with skin; cut in half	1 lb Firm potatoes; peeled, cut
2 md Carrots; peeled; 1	2 ts Kosher salt
3 md Red beets; scrubbed well	Freshly ground black pepper
3 oz Tomato paste	5 tb Chopped dill
4 md Cloves garlic; smashed and	FOR THE GARNISH
8 oz Red cabbage; shredded	1/2 Boiled firm potato per
2 md Tomatoes; cored and coarsely	Sour cream
1 Bay leaf	Chopped dill
2 tb Red-wine vinegar

Instructions for Winter Borscht

NY Times 1/28/98 serves 4-6 1. Cover the beef with 6 c water in a saucepan. Add the onion and quartered carrot. Bring to a boil. Skim off any foam and fat that rises to the surface. Lower the heat, and simmer 90 minutes. Strain through a fine-mesh sieve, and measure the liquid; there should be about 4 1/2 c. Reserve the liquid and the meat. Return the beef and strained liquid to the pan. Bring to a boil. Add the beets, and return to a boil. Lower the heat, and simmer 20 min, or until the tip of a knife easily pierces the beets. Remove the beets, and allow to cool slightly. Peel them, and grate coarsely. Return the grated beets to the soup. Dissolve the tomato paste in 1/2 c of the soup, and stir back into the pot. Stir in the garlic, carrot, cabbage, tomatoes, bay leaf, vinegar, and sugar. Bring to a boil. Lower the heat and simmer, stirring occasionally, 90 min. Remove the meat and discard the bones. Slice the meat 1/2" thick, and stir into the soup, along with the potatoes, salt, pepper and dill. Return to a boil for 2 min. If desired, place a half potato in the bottom of each bowl. Ladle in the soup. Top with a dollop of sour cream and a sprinkling of dill. Posted to MM-Recipes Digest by "Rfm" on Sep 21, 98, converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Beef	Beet	Cabbage	Carrot
Dill	Garlic	Kosher Salt	Onion
Potato	Sour cream	Sugar	Tomato
Vinegar

for flavor and categorization

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