Beef Brosch With Sour Cream Recipe

• 4 pound shin of beef
• 1 lg. marrow bone
• Salt
• 1 (1 lb.) can tomatoes, undrained
• 1 med. onion, peeled and quartered
• 1 stalk celery, cut up
• 3 parsley sprigs
• 6 whole black peppers
• 1 bay leaf
• 2 c. shredded pared beets (4 med.)
• 3 c. coarsely shredded cabbage (1 lb.)
• 1 1/2 c. thickly sliced pared carrots (4 med.)
• 1 c. minced onion
• 1 tbsp. snipped fresh dill or possibly 2 teaspoon dillweed
• 1/4 c. cider vinegar
• 2 tbsp. sugar
• Low-calorie lowfat sour cream

1. DAY BEFORE SERVING: In deep 8-qt kettle, place beef, marrowbone, 1 Tbsp.
2. salt, and 2 qts water.
3. Cover and bring to boiling; skim surface.
4. Reduce heat; simmer covered 1 hour.
5. Add in tomatoes, quartered onion, celery, parsley, black peppers, and bay leaf; simmer covered 2 hrs longer.
6. Remove from heat.
7. Lift out beef; set aside.
8. Remove marrowbone and throw away.
9. Strain soup; skim off fat.
10. (You should have about 9 c.
11. liquid.)
12. Return soup and beef to kettle.
13. Add in beets, cabbage, carrots, minced onion, dill, vinegar, sugar, and 1 tsp.
14. salt; bring to boiling.
15. Reduce heat; simmer covered 30 min or possibly till beef and vegetables are tender.
16. Remove from heat.
17. Chill overnight.
18. NEXT DAY: Remove beef from soup.
19. Cut into cubes; return to soup.
20. Heat gently to boiling.
21. Turn into tureen.
22. Top each serving with spoonful of lowfat sour cream.
23. If you like, garnish with snipped dill.
24. Makes about 3 qts; 8 servings, 158 calories each.

beef, marrow bone, salt, tomatoes, onion, celery, parsley, black peppers, bay leaf, beets, cabbage, carrots, onion, dill, cider vinegar, sugar, sour cream

Taken from cookeatshare.com/recipes/beef-brosch-with-sour-cream-23535 (may not work)