THE MARKET FARE'S RUSSIAN BORSCHT

The Market Fare's Russian Borscht image

Provided by Wilmom

Time 3h45m

Yield 8 serving(s)

Number Of Ingredients 13

1 lb beef brisket, cut in 1-inch cubes
3 (15 ounce) cans sliced beets, drained and chopped
2 medium carrots, sliced
1 large onion, sliced
1 stalk celery, cut into chunks
2 bay leaves
1 teaspoon salt
1 (6 ounce) can tomato paste
1 tablespoon sugar
1 small head cabbage, shredded
2 tablespoons cider vinegar
1/2 cup sour cream
1/4 teaspoon black pepper

Steps:

The day before serving:.
In covered large kettle over medium-low heeat, simmer together for 2 hours: 3 cups hot water (or roast drippings if you have them-these are tastier!), beef, drained beets, carrots, onion, celery, bay leaf and salt.
Add tomato paste and sugar and simmer covered, 20 minutes.
Discard bay leaf.
Refrigerate.
About 20 minutes before serving:
Skim fat from soup surface.
Over medium heat, heat soup to boiling.
Add cabbage and cook till tender, about 15 minutes.
Stir in vinegar.
Remove from heat and ladle into bowls.
Serve, garnished with a dollop of sour cream.