Title: Borscht a la Nureyev
Categories: Soups/stews, Russian
Yield: 6 Servings

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

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.

--- Rudolf Nureyev
Posted to MM-Recipes Digest V3 #305

Date: Thu, 7 Nov 1996 00:18:09 -0500

From: BobbieB1@aol.com