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Name: Borscht From Kiev
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1 Celery rib w/leaves sliced*; 1 Carrot sliced; 3 tb Tomato paste; 4 c Cabbage shredded; 1 ts Black pepper fresh ground; 3 tb Dill fresh chopped; 16 oz Plum tomatos skinned &; 1 ts Salt; 6 Prunes pitted & chopped; 2 tb Parlsey fresh chopped; 1/4 c Sunflower oil; 4 Garlic cloves minced; 3 Beets large peeled grated; 4 Potatos peeled and cubed 1"; 2 Bacon strips fried &; 1 lb Beef marrow bones; 3 qt Water; 1 Turnip peeled & grated; 3 Parsley sprigs*; 1 Bell pepper chopped; 1 lb Ham bone meaty; 4 Bay leaves*; 1 ts Honey; 1 Onion large chopped; 1/2 c Sour cream or plain yogurt; 3 Dill sprigs*; 1 Onion large grated; 1 Carrot grated; 12 Black peppercorns whole*; 1 1/2 lb Beef chuck roast boneless

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INGREDIENTS

Vegetable stock
1 Celery rib w/leaves sliced*
1 Carrot sliced
3 tb Tomato paste
4 c Cabbage shredded
1 ts Black pepper fresh ground
3 tb Dill fresh chopped
16 oz Plum tomatos skinned &
1 ts Salt
6 Prunes pitted & chopped
2 tb Parlsey fresh chopped
1/4 c Sunflower oil
4 Garlic cloves minced
3 Beets large peeled grated
4 Potatos peeled and cubed 1"
2 Bacon strips fried &
1 lb Beef marrow bones
3 qt Water
1 Turnip peeled & grated
3 Parsley sprigs*
SOUP
1 Bell pepper chopped
1 lb Ham bone meaty
4 Bay leaves*
1 ts Honey
1 Onion large chopped
1/2 c Sour cream or plain yogurt
3 Dill sprigs*
1 Onion large grated
1 Carrot grated
12 Black peppercorns whole*
1 1/2 lb Beef chuck roast boneless

Servings

INSTRUCTIONS

All ingredients marked with the { * } are to be placed in a small cloth bag. Tie the bag shut and place into the stock pot. Place meat bones, meat, and water in alarge 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 tomatos, potatos and salt & pepper and cook for 10 minutes on low heat covered. Cook the onions, carrot, & Bell pepper in a castiron skillet for approx. 5 minutes.. Stir in the cabbage and continue to cook the vegetables for 10 more minutes. Remove the begetables from heat and add to the stock. Sprinkle the juice of a lemon over the beets and add them to the stock. Add the tomatos, tomato paste, and honey to the stock and continue to Remove the meat from the bones, strip the marrow out of the marrow bones, and cube the beef 1/2" & add all of this to the stock and cook for 15 minutes more. Remove from heat and serve after adding a generous dollop of sour cream to each bowl.

NOTES

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Borscht From Kiev

Vegetable stock
1 Celery rib w/leaves sliced*
1 Carrot sliced
3 tb Tomato paste
4 c Cabbage shredded
1 ts Black pepper fresh ground
3 tb Dill fresh chopped
16 oz Plum tomatos skinned &
1 ts Salt
6 Prunes pitted & chopped
2 tb Parlsey fresh chopped
1/4 c Sunflower oil
4 Garlic cloves minced
3 Beets large peeled grated
4 Potatos peeled and cubed 1"
2 Bacon strips fried &
1 lb Beef marrow bones
3 qt Water
1 Turnip peeled & grated
3 Parsley sprigs*
 SOUP
1 Bell pepper chopped
1 lb Ham bone meaty
4 Bay leaves*
1 ts Honey
1 Onion large chopped
1/2 c Sour cream or plain yogurt
3 Dill sprigs*
1 Onion large grated
1 Carrot grated
12 Black peppercorns whole*
1 1/2 lb Beef chuck roast boneless

All ingredients marked with the { * } are to be placed in a small cloth  bag. Tie the bag shut and place into the stock pot. Place meat bones, meat,  and water in alarge 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 tomatos, potatos and salt & pepper and  cook for 10 minutes on low heat covered. Cook the onions, carrot, & Bell  pepper in a castiron skillet for approx. 5 minutes.. Stir in the cabbage  and continue to cook the vegetables for 10 more minutes. Remove the  begetables from heat and add to the stock. Sprinkle the juice of a lemon  over the beets and add them to the stock. Add the tomatos, tomato paste,  and honey to the stock and continue to Remove the meat from the bones,  strip the marrow out of the marrow bones, and cube the beef 1/2" & add all  of this to the stock and cook for 15 minutes more. Remove from heat and  serve after adding a generous dollop of sour cream to each bowl.

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Nutrition

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Serving Size: 1 Serving (541g)
Recipe Makes: 12 Servings

Calories: 96
Calories from Fat: 57 (59%)

Amt Per Serving		% DV

	Total Fat 6.4g	8 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 3.2g
Cholesterol 3.7mg		1 %
Sodium 115.4mg		4 %
Potassium 290.1mg		8 %
Total Carbohydrate 10.3g		3 %
	Dietary Fiber 3.5g	14 %
	Sugars, other 6.9g
Protein 2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 96

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