Hot Winter BorschtHot Winter Borscht
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| 4 lbs beets, large 6 c water 4 tbsps red wine vinegar (4-6) 3 tbsps salad oil 2 ea onions, large chopped 3 ea carrots, large finely chopped 1 ea yellow or red bell pepper seeded, finely chop 3 ea Roma tomato, large cored, coarse chop 3 qts beef broth (3.5 if using meat) 4 lbs beef shanks (optional) 4 ea russet potatoes, large cubed to 1/2" 1 ea head of cabbage, small cored, finely chop 1/3 c fresh basil (or 2 tbsps dry) chopped 4 cloves garlic minced salt to taste 2 tbsps sugar (2-3) 2 tbsps parsley chopped 1 c sour cream (optional) 1/3 c fresh dill (or 2 tbsps dry) (optional) chopped lemon wedges (optional) dried red chili peppers (optional) SEASONING PACKET (tied in cheescloth) Trim tops off beets, scrub and rinse well. Cook covered in water plus 1/4 cvinegar until tender, about 45'. Remove from liquid (save), cool, removeskin, stems and roots, and slice into small (1/4") sticks. In large (12 qt.) pot saute onion in oil over med-high heat w/stirring until limp (~5'). Add carrots and bell pepper and saute about 10' untillightly browned. Add tomatoes and cook about 2' until soft. Add broth, seasoning packet and meat. Bring to boil and cook covered untilmeat is tender (~2 hours). Remove meat, cool, remove fat and bones andbreak into bite-sized pieces. Add potatoes; cover and cook until tender. Add cabbage; cover and cookuntil limp (~10'). Discard seasoning packet. Add beets and cooking liquid, meat and basil. Bring to boil, add garlic,salt, sugar and 1-2 tbsps. vinegar. If made ahead, cool, cover and chill. Reheat to serve.Sprinkle w/parsley in individual bowls. Serve w/sour cream, dill, lemon,and chilis. |
