Title: Borshcht #001
Categories: European Ethnic Soup Side
Yield: 6 Servings
| 2 | tb | Butter |
| 1/2 | c | Onions; finely chopped |
| 1 1/2 | lb | Beets, (about 5 cups) - cut into strips |
| 1/4 | c | Red wine vinegar |
| 1 | ts | Sugar |
| 2 | | Tomatoes, peeled, seeded and - coarsely chopped |
| 2 | ts | Salt |
| | | Black pepper; freshly ground |
| 2 | qt | Beef stock |
| 1/2 | lb | White cabbage, quartered, |
| | | Cored; coarsely shredded |
| 1/4 | lb | Boiled ham - cut into 1-in cubes |
| 1/4 | lb | All-beef frankfurters - cut in 1/2-in rounds |
| 1 | lb | Boiled brisket from the stoc - cut into 1-in cubes |
| 4 | | Sprig parsley, |
| | | Tied together w/1 bay leaf |
| 1/2 | c | Dill or parsley - finely chopped |
| 1 | c | Sour cream |
In an 8-quart pot, melt the butter over moderate heat. Add the onions ans,
stirring frequently, cook 3 to 5 mins, or until they are soft but not
brown. Stir in beets, then add the wine vinegar, sugar, chopped tomatoes, 1
tsp of salt and a few grindings of black pepper. Pour in 1/2 cup of the
stock, cover the pan and simmer undisturbed for 50 mins. Pour the remaining
stock into the pot and add the shredded cabbage. Bring to a boil, then stir
in the ham, frankfurters and beef. Submerge the tied parsley and bay leaf
in the soup, add another tsp of salt, and simmer, partially covered, for
1/2 hr. Transfer to borshch to a large tureen and sprinkle with fresh dill
or parsley. Accompany the soup with a bowl of sour cream, to be added to
the borshcht at the discretion of each diner.