MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Borsch
Categories: Russian, Soups
Yield: 1 Batch

500 g Beef on bone (1 lb)
400 g Beef bones (1 lb)
1 Smoked pork hock
3 md Beets; up to 4
2 Onions
1 Carrot
3 cl Garlic; up to 4
1 Red bell pepper
3 Tomatoes; up to 4
2 tb Tomato paste
2 Potatoes; up to 3
1/2 Cabbage
1 tb Table vinegar
Bay leaf
Sugar; salt, pepper
Lard
Dill; parsley
Sour cream

Prepare your stock. Place your meat in a large pot and cover with 3
to 4 liters of cold water. Add the bay leaf and a few black
peppercorns. Bring the liquid to a boil, and skim off the foam and
impurities. Once the stock no longer releases foam, lower the heat to
medium and cover your pot with a lid. Leave the stock to cook for 2
to 3 hours.

When the meat is falling off the bone your stock is ready. Remove the
bones and meat from your stock. Cut the meat into smaller pieces and
put back in the stock. Discard the bones.

While your stock is cooking, prepare the vegetables. Wash your beets,
toss them in oil and wrap each with aluminum foil.
Heat the oven to 200°C/400°F, and bake your beets for 1 to 1-1/2
hours until tender in the center. Once cooked, peel your beets and
grate.

Dice the red bell pepper and tomatoes, and cook in a pan with some
lard.

Once tender, add the grated beets and then 1 tb of sugar and the table
vinegar. Cook for 3 minutes. Then, add tomato paste and cook for 3
minutes more.

Peel and grate your carrot.

Dice the onions and chop the garlic.

In a separate pan add lard, and cook the onions until soft and
completely translucent. To your onions, add the grated carrot, and
once it's tender add the garlic. Cook for 1 more minute.

To your stock with meat, add your onion/carrot mixture first. Bring
it to a simmer and cook for 3 minutes. Then add your beet mixture and
bring to a simmer again.

While your soup is lightly simmering, peel and cut the potatoes into
small cubes. Add to the soup and cook for about 8 to 10 minutes until
tender.

Cut your cabbage into strips and add to the soup after the potatoes
are cooked. The cabbage will take about 3 minutes to cook.

After all the vegetables have been added season your borsch with salt,
black pepper, and herbs. Now turn off the heat, put a lid on the pot
and let the soup infuse for at least one hour.

After all that hard work is done, you can finally feast on your
borsch. And don't forget the sour cream!

Recipe by Vasilisa Malinka

Recipe FROM: <https://www.rbth.com/russian-kitchen/
331125-ultimate-guide-on-how-to-cook-borsch>

MMMMM
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)