Borscht

Soups, Stews, Chowders Recipes

Yield: Serves 8-10

Equally good served cold -- just press through a food mill and chill.

• 1 ham bone, or 1 pound beef bones
• 2-1/2 quarts boiling water
• 1/2 head cabbage, shredded
• 2 onions, peeled and sliced
• 2 carrots, peeled and sliced
• 2 stalks celery, sliced
• 10 peppercorns
• 1 bay leaf
• 12 medium beets, peeled and diced or grated
• 2 tablespoons vinegar
• 1 teaspoon sugar
• 4 tomatoes, peeled and chopped
• Salt and pepper (optional)
• Yogurt or sour cream
• Dill

Combine bones, water, cabbage, onions, carrots, celery, peppercorns, and bay leaf in soup kettle. Cover and simmer 45 minutes. In a saucepan mix beets with vinegar and sugar. Add water to cover. Simmer, partially covered, 15 minutes or until tender, and set aside. Add tomatoes to kettle and simmer 10 minutes. Strain stock, pressing juice from vegetables. Cool, chill, and skim off fat. Reheat to simmer. Add beets and cooking liquid and simmer 5 minutes. Season with salt and pepper, if desired. Garnish with yogurt or sour cream and dill.

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