MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Boris' Borscht
Categories: Soups, Beef, Vegetables, Dairy, Potatoes
Yield: 7 Servings

Oil
1 1/4 lb Slice bone-in beef shank w/a
- lot of meat
+=OR=+
1 lb Stew beef; excess fat
- trimmed
1 lg Onion; chopped
8 c Beef broth or stock;
- divided
4 lg Beets; peeled, chopped
1 lb Carrots; peeled, chopped
1 lg Russet potato; peeled, in
- 1/2" cubes
2 c Thin sliced cabbage
3/4 c Chopped fresh dill
3 tb Red wine vinegar
1 c Sour cream
Salt & fresh ground pepper

Brown the beef, add onions: Heat 2 teaspoons oil in a
large, thick-bottomed pot on medium high heat. Add the
shank slice or stew beef. Let the beef brown lightly on
one side, then turn over.

Add the chopped onions to the pot. Let the onions cook
and soften, about 5 minutes.

Add 4 cups broth, cook until beef is tender: Pour 4 cups
of beef broth over the beef and onions in the pot. Bring
to a boil. Lower the heat to a simmer, cover and cook
until the meat is falling-off-the-bone tender, about 1
hour 30 minutes.

While the beef is cooking, prep and roast the beets,
carrots, and potato: Peel and chop the beets, carrots,
and potatoes in 1/2" pieces. Toss the beets and carrots
with a teaspoon or two of olive oil and spread them out
in a single layer on a foil lined roasting pan. Roast in
a 400ºF/205ºC oven for 15 minutes.

Toss the potatoes with olive oil and make room for them
in the roasting pan, and roast everything an additional
15 minutes.

Remove the meat from the pot. Once the beef has cooked
through until tender in step 2, remove from the pot, and
take the pot off the heat. If you are using a beef
shank, remove and discard any bone, connective tissue,
and excess fat. Chop the meat into bite sized pieces.

Skim off excess fat from the liquid in the pot.

FINISH COOKING THE SOUP: Return the pot to the stove and
add the remaining broth, the carrots, beets, and the
diced potato. Add the chopped meat to the pot, the
sliced cabbage, and a half cup of the fresh dill. Bring
to a simmer, and cook for another 15 minutes or so,
until the cabbage is cooked through.

Add the vinegar and season to taste with salt and
freshly ground black pepper. I use about 2 teaspoons of
salt and 1 teaspoon of pepper, but the amount you use
will depend on how salty your beef broth is to begin
with.

The soup is best made a day ahead. (The longer the soup
sits by the way, the more it will all turn the deep red
color of beets.)

Serve ladled into bowls with a dollop of sour cream and
a sprinkling of fresh dill.

Yield: Serves 6 to 8

RECIPE FROM: https://www.simplyrecipes.com

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