Kiev Borscht from Mastercook
hello rfrians, 
this is for "benzol" who needed some gaps filled in a recipe for borscht. 
i found the recipe in my old meal master archives, and here it is. i 
recall that mine was also missing some parts, so a friend of mine from 
kiev helped me to straighten it out. we even cooked it together once and 
it was great! 
ali whitfield 
borscht from kiev 
yield: 12 servings 
1-1/2 lb.  beef chuck roast boneless
1 lb.  beef marrow bones
1 lb.  ham bone meaty
1 large  onion, grated
1   carrot, grated
3 quart  water
1   turnip, peeled, grated
1   celery rib with leaves, sliced*
3   dill sprigs*
3   parsley sprigs*
12   black peppercorns whole*
4   bay leaves*
3 large  beets, peeled, grated
4   potatoes, peeled, cubed 1"
16 oz.  plum tomatoes, skinned, coarsely chopped
1 large  onion, chopped
1   carrot, sliced
1   bell pepper, chopped
1/4 cup  sunflower oil
1 tsp  salt
4 cup  shredded cabbage
3 Tbsp  tomato paste
6   prunes, pitted, chopped
1 tsp  honey
1 tsp  freshly ground black pepper
1/2 cup  sour cream or plain yogurt
4   garlic cloves, minced
2   bacon strips, fried, crumbled
2 Tbsp  fresh parsley, chopped
3 Tbsp  fresh dill, chopped
to serve: 
sour cream 
fresh chives or green onions, sliced (optional) 
* all ingredients marked with the { * } are to be placed in a small cloth 
bag. tie the bag shut and place into a large stock pot. add meat bones, 
meat and water to the 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 tomatoes, potatoes, 
salt and pepper; cook for 10 minutes on low heat, covered. cook the 
onions, carrot, & bell pepper in a cast iron skillet for approx. 5 
minutes. stir in the cabbage and continue to cook the vegetables for 10 
more minutes. remove the vegetables from heat and add to the stock. 
sprinkle the juice of a lemon over the beets and add them to the stock. 
add the tomato paste and honey to the stock and continue to cook for 5 
minutes to blend flavors. remove the meat from the bones, strip the marrow 
out of the marrow bones, and cut beef into 1/2-inch cubes. add all of this 
to the stock and cook for 15 minutes more. remove from heat, add salt and 
pepper to taste, if needed. to serve, place a generous dollop of sour 
cream into the bottom of each bowl and add borscht. top with chives or 
green onions, if desired. 
(ID: 7434) Mirror: Sun, Jun 6, 2004

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