Borshcht #001 Recipe

Serves: 6
Keywords: European, Ethnic, Soup, Side, Dishes, recipe, recipes, Borshcht #001 Recipe

Butter

Onions; finely chopped

1 ½

lb.

Beets, (about 5 cups) - cut into strips

Red wine vinegar

Sugar

Tomatoes, peeled, seeded and - coarsely chopped

Salt

Black pepper; freshly ground

Beef stock

lb.

White cabbage, quartered,

Cored; coarsely shredded

lb.

Boiled ham - cut into 1-in cubes

lb.

All-beef frankfurters - cut in 1/2-in rounds

lb.

Boiled brisket from the stoc - cut into 1-in cubes

Sprig parsley,

Tied together w/1 bay leaf

Dill or parsley - finely chopped

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.