Borscht From Kiev
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Ukrainian | Ethnic, Soup, Ukrainian | 12 | Servings |
INGREDIENTS
| 1 1/2 | lb | Beef chuck roast boneless |
| 1 | lb | Beef marrow bones |
| 1 | lb | Ham bone meaty |
| 1 | Onion large grated | |
| 1 | Carrot grated | |
| 3 | qt | Water |
| 1 | Turnip peeled & grated | |
| 1 | Celery rib w/leaves sliced* | |
| 3 | Dill sprigs* | |
| 3 | Parsley sprigs* | |
| 12 | Black peppercorns whole* | |
| 4 | Bay leaves* | |
| 3 | Beets large peeled grated | |
| 4 | Potatos peeled and cubed 1" | |
| 16 | oz | Plum tomatos skinned & |
| coarsely chopped | ||
| 1 | Onion large chopped | |
| 1 | Carrot sliced | |
| 1 | Bell pepper chopped | |
| 1/4 | c | Sunflower oil |
| 1 | t | Salt |
| 4 | c | Cabbage shredded |
| 3 | T | Tomato paste |
| 6 | Prunes pitted & chopped | |
| 1 | t | Honey |
| 1 | t | Black pepper fresh ground |
| 1/2 | c | Sour cream or plain yogurt |
| 4 | Garlic cloves minced | |
| 2 | Bacon strips fried & | |
| crumbled | ||
| 2 | T | Parlsey fresh chopped |
| 3 | T | Dill fresh chopped |
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. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
A Message from our Provider:
“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 325
Calories From Fat: 217
Total Fat: 24.1g
Cholesterol: 58.4mg
Sodium: 322.7mg
Potassium: 458.4mg
Carbohydrates: 11.3g
Fiber: 3.1g
Sugar: 5.9g
Protein: 16.2g