Monday, July 30, 2012

Kathy's Borscht

You will need:

12 cups (3 quarts) beef broth
1 - 2 pound slice(s) of meaty bone-in beef shank
1 large onion, chopped fine
2 stalks celery, chopped fine

Peel and grate the following in your food processor:
4 large beets
4 carrots
1 large russet potato
1/2 small red cabbage

3/4 cup chopped fresh dill (or 3 tbsp dried)
3 Tbsp red wine (or apple cider) vinegar
3 - 4 juniper berries
Salt and pepper to taste

Add at the last minute:
1 pint sour cream

In a large stockpot, simmer the beef shank in the broth with the chopped onion and celery until tender. Remove meat, discard the bones and chop. Return to the broth with the rest of the ingredients except the sour cream. Simmer until all the vegetables are tender. Add the sour cream and serve garnished with dill.

NOTE: You can stir the sour cream in at the last minute or serve the soup with a glob of sour cream in the center and a sprig of dill.

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