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Borscht
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Borscht Ingredients
2 lb Brisket
4
Carrot
s; julienned
2 lb
Veal
shanks
3
Tomato
es; peeles,seeded and
1
Cabbage
; shredded
1 Clove
3 lg
Onion
s
Salt and
pepper
to taste
2 lb
Beet
s; peeled and julienned(
12 c Water
4 Cloves
garlic
; minced
2 Additinal cloves
garlic
4
Leek
s; thinly sliced
Instructions for Borscht
1. Place beef, shanks and water in a stoickpot and bring to a boil. 2. turn down heat, remove scum from surface. Simmer 3 hours. 3.In a separate pan heat oil , add onions and cook until they start to change color. Stir in leek and garlic and cook 3 minutes. 4. Add tomatoes and carrots and cook 15 minutes, over low heat. 5. Strain broth and add vegetables , beet and seasonings. Simmer half covered 2 1/2 hours. 6. Let cool and chill overnight. 7. Remove fat from surface. 8. Heat soup and simmer again 45 minutes. 9. Add rest of minced garlic. Bring to boil 1 minute. Serve topped with sour cream (optional) Serv with piroshki Posted to TNT - Prodigys Recipe Exchange Newsletter by Leon & Miriam Posvolsky
on Sep 18, 1997
Main Ingredient:
Cuisine:
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on Jan 26 2004 6:54PM
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