Title: Kievian Bosrcht
Categories: Ethnic Soup European Side
Yield: 12 Servings
| STOCK |
| 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 | qt | Water |
| 1 | | Turnip peeled & grated |
| 1 | | Celery rib w/leaves sliced* |
| 3 | | Dill sprigs* |
| 3 | | Parsley sprigs* |
| 12 | | Black peppercorns whole* |
| 4 | | Bay leaves* |
| SOUP |
| 3 | | Beets large peeled grated |
| 4 | | Potatos peeled and cubed 1" |
| 16 | oz | Plum tomatos skinned & coarsely chopped |
| 1 | | Onion large chopped |
| 1 | | Carrot sliced |
| 1 | | Bell pepper chopped |
| 1/4 | c | Sunflower oil |
| 1 | ts | Salt |
| 4 | c | Cabbage shredded |
| 3 | tb | Tomato paste |
| 6 | | Prunes pitted & chopped |
| 1 | ts | Honey |
| 1 | ts | Black pepper fresh ground |
| 1/2 | c | Sour cream or plain yogurt |
| 4 | | Garlic cloves minced |
| 2 | | Bacon strips fried & crumbled |
| 2 | tb | Parlsey fresh chopped |
| 3 | tb | 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 alarge 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 tomatos, potatos and salt & pepper and
cook for 10 minutes on low heat covered. Cook the onions, carrot, & Bell
pepper in a castiron skillet for approx. 5 minutes.. Stir in the cabbage
and continue to cook the vegetables for 10 more minutes. Remove the
begetables from heat and add to the stock. Sprinkle the juice of a lemon
over the beets and add them to the stock. Add the tomatos, 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. ORIGIN:
Olga Vernshenkov, Kiev-Ukraine, crica 1995