Russian Cookbook

8 cups beef stock
1/2 medium head of cabbage, finely shredded
3 medium potatoes, cut into 1-inch cubes
1 large red beet, shredded
1 Tablespoon red wine vinegar
1 teaspoon bacon fat
2 teaspoons sugar
2 Tablespoons butter
2 medium onions, finely chopped
2 peeled tomatoes, chopped (4 canned tomatoes are fine)
1 carrot, sliced
1 parsley root or 1/2 parsnip
6 peppercorns
3 allspice berries
3 bay leaves
1 whole head of garlic, peeled and chopped
2 Tablespoons bacon fat
fresh parsley, chopped
Sour cream for garnish

Heat the stock in a large soup pot, add cabbage and potatoes and simmer for 15 minutes.

In the meantime, mix the beets, vinegar, bacon fat, sugar, and tomatoes in a saucepan and cook gently, covered, for about 5 minutes. Set aside.

In another small pan, heat the butter, mix in the onion, carrot, and parsley root (or parsnip), and braise.

When the cabbage and potatoes are finished simmering, add the beet mixture, the onion mixture, the peppercorns, allspice berries, and bay leaves, and cook another 10 minutes.

Stir in the chopped garlic, the remaining bacon fat, and the chopped parsley. Then turn the heat down to a very low simmer, lightly cover the pot, and simmer very slowly for about 4½ hours. Turn off the heat, let cool, and allow to ripen for about 12-18 hours.

When ready to serve, reheat gently then ladle into bowls. Top each with a teaspoonful of sour cream and serve with a slice of dark rye bread.

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1 onion, chopped
2 beets, grated
3 carrots, grated
1 potato, cubed
2 tablespoons oil
4 cups water
1 head cabbage, chopped
1/2 green pepper, chopped
3 stalks celery, chopped
1/4 teaspoon salt
1/2 teaspoon pepper
1 cup tomato juice
1/2 cup sour cream, for garnish
Dill, for garnish

In a large skillet, brown the onions, beets, carrots, and potato separately in oil, stirring occasionally, about 10 to 12 minutes.

In a large pot, bring water to boil. When water is boiling, add the cabbage, green pepper, and celery; the vegetables will cool the water, so bring it back to boil. Then add the browned vegetables from the skillet, salt, and pepper; simmer until the vegetables are soft but not mushy, about 20 minutes, then add the tomato juice.

Serve hot, topped with a generous dollop of sour cream and a sprinkle of dill.

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4 tablespoons dark Dijon mustard
2 tablespoon sugar
2 tablespoon white vinegar
1 teaspoon salt
6 tablespoons vegetable oil
3 tablespoon fresh dill, finely chopped

In a small bowl mix the mustards, sugar, salt and vinegar to a paste.

With a whisk slowly beat in the oil until it forms a thick mayonnaise-like emulsion.

Stir in the chopped dill.

Suggestion:

The sauce may be kept refrigerated in a tightly covered jar for several days, but need to be shaken or beaten with a whisk to remix the ingredients before serving with grilled or fried fish or other seafood.