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Title: Russian Borsch
Yield: 8 Servings

Ingredients

      8 md beets
    1/2 c  cider vinegar
      1    salt
      2 lb beef chuck
      3    cracked soup bones
    1/2 lb lean fresh pork
      1    bay leaf
      8    peppercorns; bruised
      2    sprigs parsley
      1    clove garlic; crushed
      3    carrots; scraped, sliced
      2 md onions; peeled and chopped
      2 md leeks; white parts only,
           -cleaned
    1/2 sm head green cabbage; coarsely
           - chopped
      3 md tomatoes; peeled, chopped
      1 ts (to 2 ts) sugar
      1 c  sour cream; at room temp.

Instructions

Wash beets and cook 7 of them, whole and unpeeled, in 1/4 cup vinegar
and salted water to cover until tender, about 30 minutes. Drain;
peel and cut into julienne strips. Put beef, bones and pork with 10
cups water in a large kettle. Bring to a boil; skim. Add bay leaf,
peppercorns, parsley, garlic, carrots, onions, and leeks. Cook
slowly, covered, 1 1/2 hours, until meat is tender. Add cooked
beets, cabbage and tomatoes. Continue to cook slowly another 30
minutes, until ingredients are tender. Remove from heat. Cut meat
into bite-sized pieces, removing any bones and gristle, and discard
along with bay leaf, peppercorns, parsley, and garlic. Return cut up
meat to kettle. Season with salt. Peel and grate remaining beet. Put
into a saucepan with 1 cup hot soup stock, remaining 1/4 cup vinegar,
and sugar. Bring to a boil. Stir into soup and reheat, if
necessary. Ladle soup into soup bowls and garnish with a spoonful of
sour cream. Serves 8 to 10.

NOTE: Four peeled, cubed medium-sized potatoes may be added to soup
20 minutes before it is finished, if desired.

from The Complete International One-Dish Meal Cookbook "Soups"

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