| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 2 | lb | Brisket |
| 2 | lb | Veal shanks |
| 1 | Cabbage; shredded | |
| 3 | lg | Onions |
| 2 | lb | Beets; peeled and julienned( thin strips) |
| 4 | Cloves garlic; minced | |
| 4 | Leeks; thinly sliced | |
| 4 | Carrots; julienned | |
| 3 | Tomatoes; peeles,seeded and chopped | |
| 1 | Clove | |
| Salt and pepper to taste | ||
| 12 | c | Water |
| 2 | Additinal cloves garlic |
INSTRUCTIONS
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 - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@pobox.com> on Sep 18, 1997
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