The Market Fare'S Russian Borscht
- 1 lb beef brisket, cut in 1-inch cubes
- 3 (15 ounce) cans sliced beets, drained and chopped
- 2 medium carrots, sliced
- 1 large onion, sliced
- 1 stalk celery, cut into chunks
- 2 bay leaves
- 1 teaspoon salt
- 1 (6 ounce) can tomato paste
- 1 tablespoon sugar
- 1 small head cabbage, shredded
- 2 tablespoons cider vinegar
- 1/2 cup sour cream
- 1/4 teaspoon black pepper
- The day before serving:.
- In covered large kettle over medium-low heeat, simmer together for 2 hours: 3 cups hot water (or roast drippings if you have them-these are tastier!), beef, drained beets, carrots, onion, celery, bay leaf and salt.
- Add tomato paste and sugar and simmer covered, 20 minutes.
- Discard bay leaf.
- Refrigerate.
- About 20 minutes before serving:
- Skim fat from soup surface.
- Over medium heat, heat soup to boiling.
- Add cabbage and cook till tender, about 15 minutes.
- Stir in vinegar.
- Remove from heat and ladle into bowls.
- Serve, garnished with a dollop of sour cream.
beef brisket, beets, carrots, onion, celery, bay leaves, salt, tomato paste, sugar, head cabbage, cider vinegar, sour cream, black pepper
Taken from www.food.com/recipe/the-market-fares-russian-borscht-208184 (may not work)