Today is Thursday, December 04 2008 7:15 am
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Winter BorschtCategories: None Yield: 4 servings 2 lb Beef shin with bone; cut -across in 2" pieces 1 sm Onion with skin; cut in half 2 md Carrots; peeled; 1 -quartered, 1 grated 3 md Red beets; scrubbed well 3 oz Tomato paste 4 md Cloves garlic; smashed and -peeled 8 oz Red cabbage; shredded 2 md Tomatoes; cored and coarsely -chopped 1 Bay leaf 2 tb Red-wine vinegar 8 ts Sugar 1 lb Firm potatoes; peeled, cut -into 1/2" cubes and cooked -in boiling salted water -until tender 2 ts Kosher salt Freshly ground black pepper -to taste 5 tb Chopped dill ------------------------------FOR THE GARNISH------------------------------ 1/2 Boiled firm potato per -person; optional Sour cream Chopped dill NY Times 1/28/98 serves 4-6 1. Cover the beef with 6 c 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 fine-mesh sieve, and measure the liquid; there should be about 4 1/2 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 1/2 c 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 MM-Recipes Digest by "Rfm" ----- ---------- |
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