Ready in 1 hour
4 avg, 1 review(s) 100% would make again

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4 Garlic; minced
2 lb Brisket
4 Leeks; thinly sliced
3 lg Onions
3 Tomatoes; peeles, seeded
1 Clove
salt and pepper; to taste
2 lb Beets; peeled and julienned
2 cloves garlic
2 lb Veal shanks
4 Carrots; julienned
1 Cabbage; shredded
12 c Water

Original recipe makes 1



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 T.nt (sdm-marked) - Prodigys Recipe Exchange Newsletter by Leon & Miriam Posvolsky on Sep 18, 1997

Verified by stevemur
Calories Per Serving: 5180 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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