Russian Cookbook

3 cups beef stock (home-made or canned)
1/2 medium cabbage, chopped
1 large tomato, cubed
1 medium carrot, scraped and coarsely chopped
1/2 onions, chopped
5 large potatoes, peeled and cubed
2 tablespoons fresh dill, chopped
1 teaspoon garlic, minced
1 cups sour cream
Salt and pepper, to taste
Place stock, cabbage, tomato, carrot, onion and potatoes into a kettle and simmer for 30-40 minutes until vegetables are tender.

Add salt and pepper.

After soup has cooled a bit, add the sour cream, dill and garlic and serve immediately with chunks of dark bread.

1 pound boneless beef chuck
1 beef marrow bone
l1/2 pounds pork spareribs
2 onions, in all
1 carrot, in all
1 parsley root, in all
2 ounces celery root, in all
1 teaspoon salt plus additional salt to taste
3 medium beets
1 tablespoon unsalted butter
3 tomatoes
2 potatoes
1/3 head cabbage
1/2 teaspoon freshly ground black pepper
2 tablespoons tomato paste
1/4 pound boiled ham, cut into 1/2-inch dice, or 2 ounces salt pork, cut into 1/2-inch dice and sauteed until golden brown
1/2cup dried white beans, soaked for 2 hours in un- salted cold water to cover and cooked in the same water for 2 hours, or until tender (optional)
½ cup fresh mushrooms, washed, sliced, and cooked for 10 minutes in lightly salted water, then drained (optional)
1 tablespoon finely chopped parsley leaves
1 tablespoon finely chopped fresh dill
3 cloves garlic, crushed in a garlic press or finely chopped
6 teaspoons sour cream

Place the beef, marrow bone, spareribs, 1 onion, 1/2 carrot, 1/2 parsley root, and 1 ounce celery root in a 4- to 5-quart pot. Add 21/2 quarts of water and 1 teaspoonful of salt, bring to a boil, lower the heat, and simmer, partially covered, for about 1 hour, or until the beef is tender.

Remove the meat, put in a bowl, cover, and reserve. Strain the stock, discarding the vegetables, and skim off all the fat. Add salt if necessary. Preheat the oven to 300°F, then bake the beets for 40 minutes, or until tender. Let them cool, then peel and shred on a coarse grater. Set aside.

Cut into thin strips the remaining halves of the carrot and parsley and celery roots, and the remaining onion. In a heavy skillet, saute the vegetables in the butter for 15 minutes, stirring often.

Halve the tomatoes and grate on a coarse grater so that the peel is left in your hand and can be discarded.

Peel the potatoes and cut each into 6 cubes.

Remove the core from the cabbage and cut the leaves into 1-inch squares.

Bring the meat stock to a boil, add the potatoes and black pepper, and simmer for 10 minutes. Add the cabbage and cook for 10 minutes more. Add the sauteed vegetables, beets, tomatoes, tomato paste, and simmer for 5 minutes.

Taste for salt, add the ham, cooked beans, and mushrooms, and simmer for 5 minutes more. Remove from the heat.

While the vegetables are cooking, cut the meat into 1-inch cubes. Add the meat, parsley, dill, and garlic to the soup. Cover and let stand for 10 minutes.

Serve the borscht in a warmed tureen-it will smell so good that the aroma can serve as an appetizer.

Pass a bowl of sour cream as garnish.

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2 tablespoons of butter
1 1/ 2 pounds of beets, peeled and cut into strips 1/8 inch wide by 2 inches long (5 cups)
1/ 2 cup of finely chopped onions
1/ 4 cup of red wine vinegar
1 teaspoon of sugar, 2 teaspoons of salt
2 tomatoes, peeled, seeded and coarsely chopped
Freshly ground black pepper
2 quarts of beef stock
1/ 2 pound of white cabbage, quartered, cored and coarsely shredded
1/ 4 pound of boiled ham, cut into 1-inch cubes
1/ 4 pound all-beef frankfurters, cut into 1/2-inch-thick rounds
1 pound boiled brisket from the stock, cut into 1-inch cubes
4 sprigs parsley, tied together with 1 bay leaf
1/ 2 cup of finely cut fresh dill or chopped parsley
1 cup of sour cream

Drop tomatoes into boiling water for 15 seconds. Run them under cold water and peel them. Cut out the stem, then slice them in half crosswise. Squeeze the halves gently to remove the juices and seeds then chop them coarsely and set aside

In a 6- to 8-quart pot, melt the butter over moderate heat. Add the onions and, stirring frequently, cook 3 to 5 minutes, or until they are soft but not brown. Stir in the beets, then add the wine vinegar, sugar, chopped tomatoes, 1 teaspoon of salt and a few grindings of black pepper. Pour in 1/ 2 cup of stock, cover the pan and simmer undisturbed for 50 minutes. Pour the remaining stock into the pot and add the chopped cabbage. Bring to a boil, then stir in the ham, frankfurters and beef. Submerge parsley and bay leaf in the soup, add another teaspoon of salt, and simmer, partially covered, for 1/ 2 hour. Transfer the borsch to a large tureen and sprinkle with fresh dill or parsley. Accompany the soup with a bowl of sour cream, to be added to the borsch at the discretion of each diner

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