Borscht
The New Revised & Updated McCall's Cookbook
Borscht
The New Revised & Updated McCall's Cookbook
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3 pounds fresh beef brisket 1 large marrowbone (3 pounds) with marrow 4 teaspoons salt 2 quarts cold water 1 can (1 pound) tomatoes, undrained 1 medium onion, quartered 1 stalk celery, cut up 3 parsley sprigs 10 whole black peppercorns 2 bay leaves 1/4 cup tomato puree 3 cups coarsely shredded cabbage 1 1/2 cups thickly sliced pared carrot 1 cup chopped onion 2 potatoes, peeled and cubed 2 tablespoons snipped fresh dill or 3 teaspoons dried dillweed 1/4 cup cider vinegar 2 tablespoons sugar 1 can (1 pound) julienne beets, undrained, or 1 1/2 cups cooked fresh julienne beets sour cream snipped fresh dill or dillweed Directions: Day before: In 8 quart kettle, place beef, marrowbone, 3 teaspoons salt, and water. Bring to boiling; reduce heat, and simmer, covered, 1 hour. Add tomatoes, quartered onion, celery, parsley, peppercorns, bay leaves, and tomato puree, simmer, covered, 2 hours.. Remove from heat. Lift out beef. Discard marrowbone. Strain soup in colander. There should be about 10 cups. Return soup and beef to kettle. Add cabbage, carrot, chopped onion, potatoes, 2 tablespoons dill, the vinegar, sugar, add 1 teaspoon salt; bring to boiling. Reduce heat; simmer covered, 30 minutes or until beef and vegetables are tender. Refrigerate over night. Next day, skim off fat. Remove beef. Cut into 1 inch cubes or slices; return to soup, along with beets. Heat soup gently to boiling. Simmer uncovered 30 minutes. Serve with sour cream and dill. Serves 8. |