Recipe - Borscht

2 pound Brisket
2 pound Veal shanks
1 Cabbage; shredded
3 lg Onions
2 pound Beets; peeled and julienned(
thin strips)
4 Cloves garlic; minced
4 Leeks; thinly cut or sliced up
4 Carrots; julienned
3 Tomatoes; peeles,seeded and
chopped
1 Clove
Salt and pepper to taste
12 cup 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 One half 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 miriamp@pobox.com on Sep 18, 1997