Borshcht a la Nureyev

Title:
Borshcht a la Nureyev

Yield:
6 Servings

Categories:
Soups,
Russian




Ingredients:





 2 1/2 lb Beef chuck


     2    Marrow bone; cracked


     2    Onion; halved


   1/2    Garlic clove; peeled


     1 tb Salt


   1/2 ts Pepper, black


     6 c  Water


     2    Carrot; sliced


    16 oz Tomato


     1    Bay leaf


     3 lg Beet; peeled & chopped


     2 md Potato; peeled & chopped


     1 sm Cabbage; shredded


   1/2 c  Lemon juice


          Sugar; to taste


          Sour cream; for garnish






 Place chuck, marrow bones, onions, garlic, salt, pepper and water in a deep


 pan, cover, and bring to a boil. Skim off the protein scum that rises to


 the surface. Cover and reduce heat to low. Simmer 30 minutes. Add carrots,


 cover, and cook another 30 minutes. Remove onions and bones and discard.


 Force tomatoes through a sieve and add to the pot with the vegetables.


 Cover and cook for 30 minutes.  Add lemon juice and sugar to taste. Cook


 five minutes.  Remove meat from the pot and mince. Return to the pot and


 serve very hot with a dollop of sour cream in each bowl for garnish.


 


                                 --- Rudolf Nureyev


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini