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CATEGORY CUISINE TAG YIELD
Meats, Dairy 4 servings

INGREDIENTS

2 lb Beef shin with bone; cut across in 2" pieces
1 sm Onion with skin; cut in half
2 md Carrots; peeled; 1 quartered, 1 grated
3 md Red beets; scrubbed well
3 oz Tomato paste
4 md Cloves garlic; smashed and peeled
8 oz Red cabbage; shredded
2 md Tomatoes; cored and coarsely chopped
1 Bay leaf
2 tb Red-wine vinegar
8 ts Sugar
1 lb Firm potatoes; peeled, cut into 1/2" cubes and cooked in boiling salted water until tender
2 ts Kosher salt
Freshly ground black pepper to taste
5 tb Chopped dill
1/2 Boiled firm potato per person; optional
Sour cream
Chopped dill

INSTRUCTIONS

FOR THE GARNISH
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" <Robert-Miles@usa.net> on Sep 21, 98,
converted by MM_Buster v2.0l.

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