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What You Need:
(To Serve: 6 to 8)
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4 medium tomatoes
4 tablespoons butter
1 cup finely chopped onions
2 cloves garlic, peeled and finely chopped
1 pound beets, trimmed of leaves, peeled and coarsely grated (2 cups)
½ celery root, peeled and coarsely grated (1 cup)
1 parsley root, peeled and coarsely grated (1 cup)
1 parsnip, peeled and coarsely grated (1 cup)
½ teaspoon sugar
¼ cup red wine vinegar
1 tablespoon salt
2 quarts beef stock, fresh (see shchi) or canned
1 pound boiling potatoes, peeled and cut into 1½ -inch chunks
1 pound cabbage, cored and coarsely shredded
1pound boiled brisket (see Shchi), or 1pound boiled ham, cut into 1-inch chunks
3 tablespoons finely chopped parsley
½ pint sour cream
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Translate this recipe:
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| How To Cook: |
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1. Drop the tomatoes into boiling water for 15 seconds. Run them under cold water and peel them. Cut out the stem, then slice them in half crosswise. Squeeze the halves gently to remove the juices and seeds then chop them coarsely and set aside.
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2. In a heavy 10-to 12-inch skillet or casserole, melt the butter over moderate heat. Add the onions and garlic and, stirring frequently, cook 6 to 8 minutes, or until they are soft and lightly colored.
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3. Stir in the beets, celery root, parsley root, parsnip, half the tomatoes, the sugar, vinegar, salt and 1½ cups of the stock. Bring to a boil over high heat, then partially cover the pot and lower the heat. Simmer for 40 minutes.
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4. Meanwhile, pour the remaining stock into a 6- to 8-quart casserole and add the potatoes and cabbage. Bring to a boil, then simmer partially covered for 20 minutes, or until the potatoes are tender but not falling apart.
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5. When the vegetable mixture has cooked its allotted time, add it to the casserole with the remaining tomatoes and the meat. Simmer partially covered for 10 to 15 minutes, until the borshch is heated.
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6. Taste for seasoning. Pour into a tureen, sprinkle with parsley and serve accompanied by sour cream.
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