cew (05/09/83)
There was a request some while back for a borscht recipe. I saw one response with a recipe for vegetarian borscht (see also Vegetarian Epicure II for a different good one). This is, belatedly, the meat-eaters recipe that I have settled on after several attempts. This makes about three quarts. 1 lb lean beef in (Either trim and cut up the "stew" meat small chunks in the store, or buy a piece of round and cut it up. More is okay.) 1 1/2 qt water 1 t to 1 T salt (Depending on taste and attitude.) 2c beets, (This two large or three medium beets.) shredded raw 3/4 c carrots, shredded 1 c white turnip, (Don't omit this turnip haters. It shredded adds a lot.) 1 med. onion, chopped 2 T tomato paste 2-6 T cider vinegar (The amount depends on the strength and your taste.) 1 t sugar (Omit, if you must, or use your favorite sweetener.) 2 T butter 1/2 small head cabbage pepper, freshly ground 2 bay leaves sour cream 1) Simmer the beef, covered, in salted water until tender, about 1 1/2 hours. 2) While the beef is cooking, simmer in a large saucepan the beets, carrots, turnips, onion, tomato paste, vinegar, sugar, and butter, covered, for fifteen minutes stirring frequently. Add the cabbage and cook ten minutes longer. 3) When the beef broth is done, add the vegetable mixture, pepper to taste, and bay leaves to it. Adjust seasonings to taste--at this point you may want to add more vinegar--and cook until the vegetables are tender. 4) Before serving, add sour cream to taste. Ted Wright (rabbit!cew)