Name: Ukrainian Borscht
Ingredients: 2 Ham hocks; 1 1/2 lb Beef brisket or chuck; in large pieces; 3 qt Beef broth or water; 1 Bay leaf; 6 Peppercorns; 3 Allspice berries; 3 lg Beets; roasted, shredded; 4 tb Red wine vinegar; Tomato mors or tomato puree; to taste; 2 tb Sugar; 2 tb Butter; 1 lg Carrot; shredded; 1 c Diced red bell pepper; 1 c Minced onion; 3 Boiling potatoes; cubed, cooked; 1/2 sm Cabbage head; shredded; 1/2 lb Kielbasa - (to 1 lb); sliced; 1/4 c Kvass (fermented beets); or to taste; (or vinegar or lemon juice to taste); 1/3 c Snipped fresh dill; 4 Garlic cloves; minced fine; === GARNISH ===; Roasted goose slices; Fresh dill sprigs; Sour cream

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Ukrainian	Taste2	6	servings

INGREDIENTS

2		Ham hocks
1 1/2	lb	Beef brisket or chuck; in large pieces
3	qt	Beef broth or water
1		Bay leaf
6		Peppercorns
3		Allspice berries
3	lg	Beets; roasted, shredded
4	tb	Red wine vinegar
		Tomato mors or tomato puree; to taste
2	tb	Sugar
2	tb	Butter
1	lg	Carrot; shredded
1	c	Diced red bell pepper
1	c	Minced onion
3		Boiling potatoes; cubed, cooked
1/2	sm	Cabbage head; shredded
1/2	lb	Kielbasa – (to 1 lb); sliced
1/4	c	Kvass (fermented beets); or to taste
		(or vinegar or lemon juice to taste)
1/3	c	Snipped fresh dill
4		Garlic cloves; minced fine
		=== GARNISH ===
		Roasted goose slices
		Fresh dill sprigs
		Sour cream

INSTRUCTIONS

In a large casserole combine meats with broth or water, bay leaf,
peppercorns and allspice, bring to a boil over high heat, reduce heat to
low and simmer, partially covered, skimming frequently, for 2 to 2 1/2
hours. Strain soup, reserving broth and meats separately. Remove meat from
the ham hocks, discarding any gristle or bone and cut it into dice. Cut
beef into cubes. Return meat and broth to casserole and add beets, vinegar,
tomato mors and sugar; simmer, covered, 15 minutes. In a skillet set over
moderate heat melt butter, add carrot, pepper, onion and salt and pepper
and cook, stirring, until vegetables are softened; add to casserole. Add
potatoes and shredded cabbage to casserole and simmer 10 minutes. Add
kielbasa and simmer 5 minutes more. Stir in kvass to taste, dill and garlic
and let stand 10 minutes. Serve soup with slices of roasted goose, dill
sprigs and sour cream for garnish. This recipe yields 6 servings.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-4669 broadcast 05-01-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
05-06-1998
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Do you have PEACE in your life? Trust in God.”