Easy Russian Borsch
|Beef brisket/Meaty, lean short ribs||1 1⁄2 Pound|
|Chopped onions||1 Cup (16 tbs)|
|Black peppercorns||6 , lightly crushed|
|Water||6 Cup (96 tbs)|
|Grated raw beets||3 Cup (48 tbs)|
|Grated raw carrots||1 Cup (16 tbs)|
|Diced potato||1 Cup (16 tbs)|
|Tomato puree||1 Cup (16 tbs)|
|Thinly shredded cabbage||3 Cup (48 tbs)|
|Black pepper||To Taste|
|Minced fresh parsley||1 Tablespoon|
|Whipped sour cream||1⁄2 Cup (8 tbs)|
Combine beef, onions, bay leaf, salt, peppercorns and water.
Cover, bring to boil, lower heat and simmer 3 hours.
Strain, cool and chill to remove fat.
Bring stock to boil, add beets, carrots, potato and tomato puree.
Cook 10 minutes.
Add cabbage, bring back to boil and cook until tender-crisp.
Adjust seasonings with salt and pepper and serve sprinkled with parsley.
Pass a bowl of whipped sour cream.