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Borscht a la Nureyev
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Meats, Dairy
Russian
Soups/stews, Russian
6
Servings
INGREDIENTS
2 1/2
lb
Beef chuck
2
Marrow bone; cracked
2
Onion; halved
1/2
Garlic clove; peeled
1
tb
Salt
1/2
ts
Pepper, black
6
c
Water
2
Carrot; sliced
16
oz
Tomato
1
Bay leaf
3
lg
Beet; peeled & chopped
2
md
Potato; peeled & chopped
1
sm
Cabbage; shredded
1/2
c
Lemon juice
Sugar; to taste
Sour cream; for garnish
— Rudolf Nureyev
INSTRUCTIONS
Place chuck, marrow bones, onions, garlic, salt, pepper and water in a deep
pan, cover, and bring to a boil. Skim off the protein scum that rises to
the surface. Cover and reduce heat to low. Simmer 30 minutes. Add carrots,
cover, and cook another 30 minutes. Remove onions and bones and discard.
Force tomatoes through a sieve and add to the pot with the vegetables.
Cover and cook for 30 minutes. Add lemon juice and sugar to taste. Cook
five minutes. Remove meat from the pot and mince. Return to the pot and
serve very hot with a dollop of sour cream in each bowl for garnish.
Posted to MM-Recipes Digest V3 #305
Date: Thu, 7 Nov 1996 00:18:09 -0500
From: BobbieB1@aol.com
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