| Borscht, Rudy's | Soups |
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6 to 8 pts. beef stock (see Recipe)
1/2 lb. round beef, cubed 1/2 lb. pork, cubed 1/2 head fresh cabbage 7 or 8 beets,pared 4 carrots,pared 1 parsnip,pared 4 celery stalks,cut into 1" pieces 2 onions,peeled and quartered 2 leeks,cleaned and cut into1" pieces |
6 tbsp. tomato puree
2 tbsp. sugar 3 tbsp.+ white vinegar 2 bay leaves 1/2 tsp. dill 1/4 cup fresh,chopped parsley salt & pepper to taste 1/2 pt. sour cream milk |
Prepare stock. Clean and shred carrots, parsnips, beets, celery, and onion ( cut root vegetables into slices first; then into little match sticks). Put into soup pot. Cover with enough stock and bring to a boil. Add sugar and tomato puree. Simmer 15 to 20 minutes. Meanwhile, brown the cubed meat. Add to the stock pot. Collect juices from the fry pan with a cup of stock and add to the pot. Shredd the cabbage and add to the pot; add the rest of the stock and simmer 15 to 20 minutes more. Add salt,pepper,bayleaf, vinegar and cook until meat and vegetables are done.
Keep one beet until the last minute. Rub through a fine sieve or grater and cook, covered, in one cup of stock for 2 or 3 minutes with 1 tsp. vinegar. Strain liquid into soup.
Serve with a dollop of sour cream diluted with a little milk.