Borscht

Borscht

1 pound cubed beef stew meat

1 marrow bone or meaty beef bone

3 clove garlic, peeled

1 medium carrot, peeled and coarsely chopped

1 medium celery stalk, coarsely chopped

1 bay leaf

12 whole black peppercorns

dill stems

leek greens

dried hot pepper

2 quarts water

Soup

2 quarts of beef stock

1 bunch beets (6) with tops- peel & slice allumette* stems chopped -leafs chiffonade*

3 cups cabbage - cored slice thinly

2 carrots peeled slice allumette*

2 celery stalk slice allumette *

1 large onion slice thinly

1 leek

Red wine vinegar

salt

fresh black pepper

½ cup minced fresh dill

½ cup sour cream, for garnish (optional)

 INSTRUCTIONS

In a 8 quart pot add the stock, beets, beet stems, cabbage, carrots, celery and onion, bring to boil and let simmer undisturbed for approximately 40 minutes.

Add the chffonade of beet leaves and chopped dill. DO NOT BOIL !

Add the red wine vinegar

Serve borscht accompanied separately with sour cream,

*Allumette is a matchstick-sized cut, (1/8 in. x 1/8 in. x 2 to 2 ½ in) long

*Chiffonade is a long thin cut of leafy greens