Borscht

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Borscht Ingredients

2 lb Brisket	4 Carrots; julienned
2 lb Veal shanks	3 Tomatoes; peeles,seeded and
1 Cabbage; shredded	1 Clove
3 lg Onions	Salt and pepper to taste
2 lb Beets; peeled and julienned(	12 c Water
4 Cloves garlic; minced	2 Additinal cloves garlic
4 Leeks; 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: Uncategorized

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