WINTER BORSCHT

Winter Borscht image

Provided by Barbara Kafka

Time 3h45m

Yield 4 to 6 servings

Number Of Ingredients 18

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2 pounds beef shin with bone, cut across in 2-inch pieces
1 small onion with skin, cut in half
2 medium carrots, peeled; 1 quartered, 1 grated
3 medium red beets, scrubbed well
6 tablespoons tomato paste
4 medium cloves garlic, smashed and peeled
1/2 pound red cabbage, shredded
2 medium tomatoes, cored and coarsely chopped
1 bay leaf
2 tablespoons red-wine vinegar
2 tablespoons plus 2 teaspoons sugar
1 pound firm potatoes, peeled, cut into 1/2-inch cubes and cooked in boiling salted water until tender
2 teaspoons kosher salt
Freshly ground black pepper to taste
1/3 cup chopped dill
1/2 boiled firm potato per person, optional
Sour cream
Chopped dill

Steps:

In a medium saucepan, cover the beef with 6 cups water. Stir in the onion and quartered carrot. Bring to a boil. Skim off any foam and fat that rises to the surface. Lower the heat, and simmer gently for 1 hour 30 minutes. Strain through a fine-mesh sieve, and measure the liquid; there should be about 4 1/2 cups. Reserve the liquid and the meat.
Return the beef and strained liquid to the pan. Bring to a boil. Add the beets, and return to a boil. Lower the heat, and simmer for 20 minutes, or until the tip of a knife easily pierces the beets. Remove the beets, and allow to cool slightly. Peel them, and grate coarsely. Return the grated beets to the soup.
Dissolve the tomato paste in 1/2 cup of the soup, and stir back into the pot. Stir in the garlic, grated carrot, cabbage, tomatoes, bay leaf, vinegar and sugar. Bring to a boil. Lower the heat, and simmer, stirring occasionally, for 1 hour 30 minutes.
Remove the meat, and discard the bones. Slice the meat 1/2-inch thick, and stir into the soup, along with the cubed potatoes, salt, pepper and the 1/3 cup dill. Return to a boil for 2 minutes.
If desired, place a half potato in the bottom of each large bowl. Ladle in the soup. Top with a dollop of sour cream and a sprinkling of dill.