Kievian bosrcht

12 Servings

Ingredients

Quantity Ingredient
1½ pounds Beef chuck roast boneless
1 pounds Beef marrow bones
1 pounds Ham bone meaty
1 each Onion large grated
1 each Carrot grated
3 quarts Water
1 each Turnip peeled & grated
1 each Celery rib w/leaves sliced*
3 eaches Dill sprigs*
3 eaches Parsley sprigs*
12 eaches Black peppercorns whole*
4 eaches Bay leaves*
3 eaches Beets large peeled grated
4 eaches Potatos peeled and cubed 1\"
16 ounces Plum tomatos skinned & coarsely chopped
1 each Onion large chopped
1 each Carrot sliced
1 each Bell pepper chopped
¼ cup Sunflower oil
1 teaspoon Salt
4 cups Cabbage shredded
3 tablespoons Tomato paste
6 eaches Prunes pitted & chopped
1 teaspoon Honey
1 teaspoon Black pepper fresh ground
½ cup Sour cream or plain yogurt
4 eaches Garlic cloves minced
2 eaches Bacon strips fried & crumbled
2 tablespoons Parlsey fresh chopped
3 tablespoons Dill fresh chopped

Directions

STOCK

SOUP

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 ¼". 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 ½" & 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

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