Title: Russian Borsch
Categories: Soup Main
Yield: 8 Servings

8	md	Beets
1/2	c	Cider vinegar
		Salt
2	lb	Beef chuck
3		Cracked soup bones
1/2	lb	Lean fresh pork
1		Bay leaf
8		Peppercorns; bruised
2		Sprigs parsley
1		Clove garlic; crushed
3		Carrots; scraped, sliced
2	md	Onions; peeled and chopped
2	md	Leeks; white parts only, cleaned and sliced
1/2	sm	Head green cabbage; coarsely chopped
3	md	Tomatoes; peeled, chopped
1	ts	(to 2 ts) sugar
1	c	Sour cream; at room temp.

Wash beets and cook 7 of them, whole and unpeeled, in 1/4 cup vinegar and salted water to cover until tender, about 30 minutes. Drain; peel and cut into julienne strips. Put beef, bones and pork with 10 cups water in a large kettle. Bring to a boil; skim. Add bay leaf, peppercorns, parsley, garlic, carrots, onions, and leeks. Cook slowly, covered, 1 1/2 hours, until meat is tender. Add cooked beets, cabbage and tomatoes. Continue to cook slowly another 30 minutes, until ingredients are tender. Remove from heat. Cut meat into bite-sized pieces, removing any bones and gristle, and discard along with bay leaf, peppercorns, parsley, and garlic. Return cut up meat to kettle. Season with salt. Peel and grate remaining beet. Put into a saucepan with 1 cup hot soup stock, remaining 1/4 cup vinegar, and sugar. Bring to a boil. Stir into soup and reheat, if necessary. Ladle soup into soup bowls and garnish with a spoonful of sour cream. Serves 8 to 10.

NOTE: Four peeled, cubed medium-sized potatoes may be added to soup 20 minutes before it is finished, if desired.

from The Complete International One-Dish Meal Cookbook "Soups"

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