Cabbage And Kraut Borscht Stock
14 Sep 2011
|Beef chuck roast||2 Pound, cubed|
|Meaty soup bones||2 Pound|
|Carrot||1 , cut into chunks|
|Onion||1⁄2 , quartered|
|Celery rib||1 , cut into large pieces|
Combine all ingredients in a stockpot.
Bring to a boil; reduce heat and skim.
Simmer, uncovered, for 2 hours, or until the beef is tender.
Remove beef and bones; skim fat from stock.
Remove meat from bones; cut up and set aside.
Cabbage And Kraut Borscht Stock Recipe