BORSCHT FROM KIEV

Ingredients

• •-----STOCK-----
• •1 1/2 lb Beef chuck roast boneless
• •1 lb Beef marrow bones
• •1 lb Ham bone meaty
• •1 ea Onion large grated
• •1 ea Carrot grated
• •3 qt Water
• •1 ea Turnip peeled & grated
• •1 ea Celery rib w/leaves sliced*
• •3 ea Dill sprigs*
• •3 ea Parsley sprigs*
• •12 ea Black peppercorns whole*
• •4 ea Bay leaves*
• •-----SOUP-----
• •3 ea Beets large peeled grated
• •4 ea Potatos peeled and cubed 1"
• •16 oz Plum tomatos skinned &
• •- coarsely chopped
• •1 ea Onion large chopped
• •1 ea Carrot sliced
• •1 ea Bell pepper chopped
• •1/4 c Sunflower oil
• •1 t Salt
• •4 c Cabbage shredded
• •3 tb Tomato paste
• •6 ea Prunes pitted & chopped
• •1 t Honey
• •1 t Black pepper fresh ground
• •1/2 c Sour cream or plain yogurt
• •4 ea Garlic cloves minced
• •2 ea Bacon strips fried &
• •- crumbled
• •2 tb Parlsey fresh chopped
• •3 tb Dill fresh chopped

Directions

1. 1All ingredients marked with the { * } are to be placed in a small
2. 2cloth bag. Tie the bag shut and place into the stock pot. Place meat
3. 3bones, meat, and water in alarge stock pot and bring to a boil over
4. 4high heat. Skim the foam as needed. Add the remaining stock
5. 5ingredients, cover, reduce heat to low and simmer for 1 hour. Preheat
6. 6the oven to 375 degrees F. Wash, dry, and peel the beets. Wrap them
7. 7in aluminum foil and bake in oven for 1 hour 15 minutes. Remove from
8. 8oven, allow to cool, and dice 1/4". Remove the ham bone, meat &
9. 9marrow bones from the stock. Set the marrow bones aside. Strain the
10. 10stock through a fine sieve into a clean pot. Discard the solids.
11. 11Bring the stock to a boil add the tomatos, potatos and salt & pepper
12. 12and cook for 10 minutes on low heat covered. Cook the onions, carrot,
13. 13& Bell pepper in a castiron skillet for approx. 5 minutes.. Stir in
14. 14the cabbage and continue to cook the vegetables for 10 more minutes.
15. 15Remove the begetables from heat and add to the stock. Sprinkle the
16. 16juice of a lemon over the beets and add them to the stock. Add the
17. 17tomatos, tomato paste, and honey to the stock and continue to Remove
18. 18the meat from the bones, strip the marrow out of the marrow bones,
19. 19and cube the beef 1/2" & add all of this to the stock and cook for 15
20. 20minutes more. Remove from heat and serve after adding a generous
21. 21dollop of sour cream to each bowl.