Beef Borsch with Sour Cream
|Beef shin||4 Pound|
|Tomatoes||1 Pound (Undrained)|
|Onion||1 Medium, quartered (Peeled)|
|Celery stalk||1 , cut up|
|Beets||2 Cup (32 tbs), shredded (4 Medium)|
|Cabbage||1 Pound, coarsely shredded|
|Carrots||1 1⁄2 Cup (24 tbs), thickly sliced|
|Onion||1 Cup (16 tbs), chopped|
|Dill||2 Tablespoon, snipped|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Dairy sour cream||2 Tablespoon|
1) Arrange all the ingredients a day before serving.
2) Quarter the onions.
2) To make the beef borsch: In a deep, 8-quart kettle, place beef, marrow bone, 1 tablespoon salt, and 2 quarts water.
3) Cover the kettle, and bring to boiling; skim surface.
4) Make the heat low, and simmer, covered, 1 hour.
5) Add tomatoes, onion, celery, parsley, black peppercorns, and bay leaf.
6) Cover the kettle and simmer for 2 hours longer.
7) Remove from heat.
8) With a slotted spoon, lift out out beef, and set aside.
9) Remove marrowbone, and discard.
10) Through a strainer, strain soup; skim off fat. (You should have about 9 cups liquid.)
11) To the kettle, return soup and beef.
12) Add beets, cabbage, carrots, chopped onion, dill, vinegar, sugar, and 1 teaspoon salt; bring to boiling.
13) Reduce heat, and simmer, covered, 30 minutes, or until beef and vegetables are tender.
14) Remove from heat.
15) Refrigerate overnight.
16) Next day, remove beef from soup; cut into cubes; return beef to soup.
17) Heat gently to boiling.
18) In tureen, transfer the soup.
19) Top with spoonfuls of sour cream and garnish with snipped dill, if liked.