*  Exported from  MasterCook  *

                              Russian Borsch

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      medium        Beets
     1/2  cup           Cider vinegar
                        Salt
   2      pounds        Beef chuck
   3                    Cracked soup bones
     1/2  pound         Lean fresh pork
   1                    Bay leaf
   8                    Peppercorns -- bruised
   2                    Sprigs parsley
   1                    Clove garlic -- crushed
   3                    Carrots; scraped -- sliced
   2      medium        Onions -- peeled and chopped
   2      medium        Leeks; white parts only -- cleaned and sliced
     1/2  small         Head green cabbage -- coarsely
					
   3      medium        Tomatoes; peeled -- chopped
   1      teaspoon      (to 2 ts) sugar
   1      cup           Sour cream -- at room temp.

Wash beets and cook 7 of them, whole and unpeeled, in 1/4 cup vinegar and
 salted water to cover until tender, about 30 minutes. Drain; peel and cut into
 julienne strips. Put beef, bones and pork with 10 cups water in a large kettle.
 Bring to a boil; skim. Add bay leaf, peppercorns, parsley, garlic, carrots, onions
, and leeks. Cook slowly, covered, 1 1/2 hours, until meat is tender.
  Add cooked beets, cabbage and tomatoes. Continue to cook slowly another 30 minutes, 
until ingredients are tender. Remove from heat.  Cut meat into bite-sized pieces
, removing any bones and gristle, and discard along with bay leaf, peppercorns
, parsley, and garlic. Return cut up meat to kettle. Season with salt.
 Peel and grate remaining beet. Put into a saucepan with 1 cup hot soup stock,
 remaining 1/4 cup vinegar, and sugar.  Bring to a boil.  Stir into soup and reheat,
 if necessary. Ladle soup into soup bowls and garnish with a spoonful of sour cream
. Serves 8 to 10.

 NOTE:  Four peeled, cubed medium-sized potatoes may be added to soup 20 minutes before it is finished, if desired.

 from The Complete International One-Dish Meal Cookbook "Soups"

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