Borscht From Kiev Recipe

Ingredients


STOCK

1 1/2 lb beef chuck roast boneless
1 lb beef marrow bones
1 lb ham bone meaty
1 each onion large grated
1 each carrot grated
3 qt water
1 each turnip peeled & grated
1 each celery rib w/leaves sliced*
3 each dill sprigs*
3 each parsley sprigs*
12 each black peppercorns whole*
4 each bay leaves*

SOUP

3 each beets large peeled grated
4 each potatos peeled and cubed 1
16 oz plum tomatos skinned & coarsely ch, opped
1 each onion large chopped
1 each carrot sliced
1 each bell pepper chopped
1/4 cup sunflower oil
1 tsp salt
4 cup cabbage shredded
3 tbsp tomato paste
6 each prunes pitted & chopped
1 tsp honey
1 tsp black pepper fresh ground
1/2 cup sour cream or plain yogurt
4 each garlic cloves minced
2 each bacon strips fried & crumbled
2 tbsp parlsey fresh chopped
3 tbsp dill fresh chopped


Directions

All ingredients marked with the { * } are to be placed in a small
cloth bag. Tie the bag shut and place into the stock pot. Place meat
bones, meat, and water in alarge stock pot and bring to a boil over
high heat. Skim the foam as needed. Add the remaining stock
ingredients, cover, reduce heat to low and simmer for 1 hour. Preheat
the oven to 375 degrees F. Wash, dry, and peel the beets. Wrap them
in aluminum foil and bake in oven for 1 hour 15 minutes. Remove from
oven, allow to cool, and dice 1/4". Remove the ham bone, meat &
marrow bones from the stock. Set the marrow bones aside. Strain the
stock through a fine sieve into a clean pot. Discard the solids.
Bring the stock to a boil add the tomatos, potatos and salt & pepper
and cook for 10 minutes on low heat covered. Cook the onions, carrot,
& Bell pepper in a castiron skillet for approx. 5 minutes.. Stir in
the cabbage and continue to cook the vegetables for 10 more minutes.
Remove the begetables from heat and add to the stock. Sprinkle the
juice of a lemon over the beets and add them to the stock. 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" & add all of this to the stock and cook for 15
minutes more. Remove from heat and serve after adding a generous
dollop of sour cream to each bowl.


Servings: 12 servings

 

 

Borscht From Kiev Recipe brought to you by Recipe Ideas


Categories: Russian; Soup


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In fact, the most ancient recipe found, according to historians are a few stone tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`.

Progressing into The time of the roman empire 25BC a man called Apicius assembled a few documents showing how to cook the recipes enjoyed by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the ancient Romans made use of a good variety of aromatic flavors, including a few you will know for example basil, rue and dill.

For the centuries that followed, the powerful families of the West strove to serve the most exotic banquets, and as a result cooks and their recipe collections were much in demand. Nevertheless, it wasn`t until the 1800s that fine cooking and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collecting, trying out, and publishing recipes of the day.

The introduction of the TV brought us TV chefs and the accompanying recipe books.

And that brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes such as those found on sites such as this.

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We hope you enjoy this Borscht From Kiev recipe.

 


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