Recipe - Winter Borscht

2 pound Beef shin with bone; cut
across in 2" pieces
1 small Onion with skin; cut in half
2 md Carrots; peeled; 1
quartered, 1 grated
3 md Red beets; scrubbed well
3 ounce Tomato paste
4 md Cloves garlic; smashed and
peeled
8 ounce Red cabbage; shredded
2 md Tomatoes; cored and coarsely
chopped
1 Bay leaf
2 tablespoon Redwine vinegar
8 teaspoon Sugar
1 pound Firm potatoes; peeled, cut
into 1/2" cubes and cooked
in boiling salted water
until tender
2 teaspoon Kosher salt
Freshly ground black pepper
to taste
5 tablespoon Chopped dill

FOR THE GARNISH
One half Boiled firm potato per
person; optional
Sour cream
Chopped dill

NY Times 1/28/98 serves 46

1. Cover the beef with 6 cup water in a saucepan. Add the onion and quartered
carrot. Bring to a boil. Skim off any foam and fat that rises to the
surface. Lower the heat, and simmer 90 minutes. Strain through a finemesh
sieve, and measure the liquid; there should be about 4 One half c. Reserve the
liquid and the meat.

Return the beef and strained liquid to the pan. Bring to a boil. Add the
beets, and return to a boil. Lower the heat, and simmer 20 min, or until
the tip of a knife easily pierces the beets. Remove the beets, and allow to
cool slightly. Peel them, and grate coarsely. Return the grated beets to
the soup.

Dissolve the tomato paste in One half cup of the soup, and stir back into the pot.
Stir in the garlic, carrot, cabbage, tomatoes, bay leaf, vinegar, and
sugar. Bring to a boil. Lower the heat and simmer, stirring occasionally,
90 min.

Remove the meat and discard the bones. Slice the meat 1/2" thick, and stir
into the soup, along with the potatoes, salt, pepper and dill. Return to a
boil for 2 min.

If desired, place a half potato in the bottom of each bowl. Ladle in the
soup. Top with a dollop of sour cream and a sprinkling of dill.

Posted to MMRecipes Digest by "Rfm" RobertMiles@usa.net on Sep 21, 98,
converted by MM_Buster v2.0l.