|
| |
|
| What You Need: |
|
|
BEEF STOCK
1 pound fresh lean brisket of beef
5 pounds beef marrow bones, cracked
1 large onion, peeled and quartered
1 large carrot, scraped
2 celery tops, 6 sprigs of parsley and 2 bay leaves tied together
1 tablespoon salt
SOUP
4 tablespoons butter
2 cups thinly sliced onions
1½ pounds white cabbage, quartered, cored, then coarsely shredded
1 celery root, scraped and cut into fine strips
1 parsley root, scraped and cut into fine strips
1 pound boiling potatoes, peeled and cut into ¼ - inch dice (2½ cups)
4 medium tomatoes, peeled, seeded and chopped
1 teaspoon salt
Freshly ground black pepper
|
|
| |
|
|
|
| How To Cook: |
|
|
|
BEEFSTOCK:
|
1. In a heavy 6- to 8-quart pot, bring the pound of beef, beef bones and 4 quarts of water to a boil over high heat, skimming off any foam and scum as they rise to the surface.
|
2. Add the onion, carrot, tied greens and salt, partially cover the pot and reduce the heat to low. Simmer 1 to 1½ hours, or until the meat is tender but not falling apart.
|
3. Remove the meat from the pot with a slotted spoon, cut it into small dice and set the dice aside. Continue to simmer the stock partially covered, for about 4 hours longer.
|
4. Then strain the stock through a fine sieve set over a large bowl, discarding the bones and greens. With a large spoon, skim off and discard as much of the surface fat as you can.
|
|
SOUP:
|
1. Melt the butter in a 3- to 4-quart pot set over high heat. Add the onions, reduce the heat to moderate, and cook 8 to 10 minutes, or until they are soft but not brown.
|
2. Stir in the shredded cabbage and the celery and parsley roots, cover the pot, and simmer over low heat for 15 minutes.
|
3. Pour in the meat stock and add the reserved diced beef. Simmer over moderate heat (partially covered) for 20 minutes, then add the diced potatoes.
|
4. Cook another 20 minutes and stir in the chopped tomatoes. Cook 10 minutes longer, then add the salt and a few grindings of pepper.
|
5. Taste for seasoning. Serve hot, accompanied perhaps by vatrushki.
|
|
|
|
|
|
|
|
