Borscht From Kiev

• 1 1/2 pounds beef chuck roast boneless
• 1 pound beef soup bones
• 1 pound ham bone meaty
• 1 each onions large grated
• 1 each carrots grated
• 3 quarts water
• 1 each turnip peeled, grated
• 1 each celery stalk, with leaves, sliced*
• 3 each dill weed sprigs*
• 3 each parsley sprigs *
• 12 each black peppercorns whole*
• 4 each bay leaves *
• 3 each beets large, peeled, grated
• 4 each potatoes peeled, cubed 1"
• 16 ounces italian plum (roma) tomatoes skinned, coarsely chopped
• 1 each onions large chopped
• 1 each carrots sliced
• 1 each green bell peppers chopped
• 1/4 cup sunflower oil
• 1 teaspoon salt
• 4 cups cabbage shredded
• 3 tablespoons tomato paste
• 6 each prunes pitted, chopped
• 1 teaspoon honey
• 1 teaspoon black pepper fresh ground
• 1/2 cup sour cream or yogurt, plain
• 4 each garlic cloves minced
• 2 each bacon strips, fried, crumbled
• 2 tablespoons parsley leaves fresh chopped
• 3 tablespoons dill weed fresh chopped

1. All ingredients marked with the { * } are to be placed in a small cloth bag.
2. Tie the bag shut and place into the stock pot.
3. Place meat bones, meat, and water in alarge stock pot and bring to a boil over high heat.
4. Skim the foam as needed.
5. Add the remaining stock ingredients, cover, reduce heat to low and simmer for 1 hour.
6. Preheat the oven to 375F (190C).
7. Wash, dry, and peel the beets.
8. Wrap them in aluminum foil and bake in oven for 1 hour 15 minutes.
9. Remove from oven, allow to cool, and dice 1/4 inch.
10. Remove the ham bone, meat and marrow bones from the stock.
11. Set the marrow bones aside.
12. Strain the stock through a fine sieve into a clean pot.
13. Discard the solids.
14. Bring the stock to a boil add the tomatos, potatos and salt and pepper and cook for 10 minutes on low heat covered.
15. Cook the onions, carrot, and Bell pepper in a castiron skillet for approx.
16. 5 minutes.
17. Stir in the cabbage and continue to cook the vegetables for 10 more minutes.
18. Remove the begetables from heat and add to the stock.
19. Sprinkle the juice of a lemon over the beets and add them to the stock.
20. Add the tomatos, tomato paste, and honey to the stock and continue to remove the meat from the bones, strip the marrow out of the marrow bones, and cube the beef 1/2 inch and add all of this to the stock and cook for 15 minutes more.
21. Remove from heat and serve after adding a generous dollop of sour cream to each bowl.

beef soup bones, ham bone, onions, carrots, water, celery stalk, dill weed sprigs, parsley, black, bay leaves, beets large, potatoes, italian plum, onions, carrots, green bell peppers, sunflower oil, salt, cabbage, tomato paste, prunes, honey, black pepper, sour cream, garlic, bacon strips, parsley, dill

Taken from recipeland.com/recipe/v/borscht-from-kiev-5684 (may not work)