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Title: Borscht Categories: None Yield: 1 Servings 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 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 |