Recipe - Borscht From Kiev

2 One half pound Beef chuck
2 Marrow bone; cracked
2 Onion; halved
One half Garlic clove; peeled
1 tablespoon Salt
One half teaspoon Pepper, black
6 cup Water
2 Carrot; cut or sliced up
16 ounce Tomato
1 Bay leaf
3 lg Beet; peeled & chopped
2 md Potato; peeled & chopped
1 small Cabbage; shredded
One half cup 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini