| 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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