Borscht from Kiev
Clayton Schmitt, e-mail message to Michael Miller.
Yield: 12 Servings
1 1/2 lb. beef chuck roast boneless
1 lb. beef marrow bones
1 lb. ham bone meaty
1 onion large grated
1 carrot grated
3 qts. water
1 turnip peeled & grated
1 celery rib w/leaves sliced*
3 dill sprigs*
3 parsley sprigs*
12 black peppercorns whole*
4 bay leaves*
3 beets large peeled grated
4 potatoes peeled and cubed 1"
16 oz. plum tomatoes skinned & coarsely chopped
1 onion large chopped
1 carrot sliced
1 bell pepper chopped
1/4 cup sunflower oil
1 tsp. salt
4 cups cabbage shredded
3 tsp. tomato paste
6 prunes pitted & chopped
1 tsp. honey
1 tsp. black pepper fresh ground
1/2 cup sour cream or plain yogurt
4 garlic cloves minced
2 bacon strips fried & crumbled
2 tsp. parsley fresh chopped
3 tsp. dill fresh chopped
All ingredients marked with the * are to be placed in a small
cloth bag. Tie the bag shut and place into the stock pot. Place
meat bones, meat, and water in a large stock pot and bring to a
boil over high heat. Skim the foam as needed. Add the remaining
stock ingredients, cover, reduce heat to low and simmer for 1 hour.
Preheat the oven to 375 degrees F. Wash, dry, and peel the beets.
Wrap them in aluminum foil and bake in oven for 1 hour 15 minutes.
Remove from oven, allow to cool, and dice 1/4".
Remove the ham bone, meat & marrow bones from the stock. Set
the marrow bones aside. Strain the stock through a fine sieve into
a clean pot. Discard the solids. Bring the stock to a boil add the
tomatoes, potatoes and salt & pepper and cook for 10 minutes
on low heat covered.
Cook the onions, carrot, & bell pepper in a cast-iron skillet
for approx. 5 minutes.. Stir in the cabbage and continue to cook
the vegetables for 10 more minutes. Remove the vegetables from heat
and add to the stock. Sprinkle the juice of a lemon over the beets
and add them to the stock. Add the tomatoes, tomato paste, and honey
to the stock and continue to remove the meat from the bones, strip
the marrow out of the marrow bones, and cube the beef 1/2"
& add all of this to the stock and cook for 15 minutes more.
Remove from heat and serve after adding a generous dollop of sour
cream to each bowl.
to use any images from the GRHC website may be requested
by contacting Michael