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What You Need:
(To Serve: 6 to 8)
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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
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Translate this recipe:
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| How To Cook: |
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BEEFSTOCK:
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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.
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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.
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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.
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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.
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SOUP:
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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.
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2. Stir in the shredded cabbage and the celery and parsley roots, cover the pot, and simmer over low heat for 15 minutes.
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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.
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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.
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5. Taste for seasoning. Serve hot, accompanied perhaps by vatrushki.
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