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Borscht Recipe

1 pound cubed beef stew meat
1 marrow bone or meaty beef bone
1 medium clove garlic, peeled
1 medium carrot, peeled and coarsely chopped
1 medium celery stalk, coarsely chopped
1 medium leek, coarsely chopped
1 bay leaf
12 whole black peppercorns
2 quarts water
6 medium red beets
1/4 head green cabbage, shredded (about 3 cups)
1/2 cup minced fresh dill
1/2 cup sour cream, for garnish (optional)


Combine beef, bone, garlic, carrot, celery, leek, bay leaf, peppercorns, and water in a large pot. Cover and bring to a boil over high heat. Reduce heat to medium low and simmer for 2 hours. Meanwhile place unpeeled beets in a separate saucepan, cover with water, and cook over medium heat until soft when pierced with a fork, about 40 minutes. Let cool slightly, then peel and medium dice. Strain beef mixture, reserving broth and discarding solids. Return broth to the pot and add beets and shredded cabbage. Cook until flavors meld, about 20 minutes more. Season with salt as needed, and serve in bowls garnished with minced dill and a dollop of sour cream.

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