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Borshcht #001

ethnic, european, side dishes, soups

2 tablespoon butter
1/2 cup onions; finely chopped
1 1/2 lb beets, (about 5 cups) - cut into st; rips
1/4 cup red wine vinegar
1 teaspoon sugar
2 tomatoes, peeled, seeded and - coar; sely chopped
2 teaspoon salt
1 black pepper; freshly ground
2 quart beef stock
1/2 lb white cabbage, quartered,
1 cored; coarsely shredded
1/4 lb boiled ham - cut into 1-in cubes
1/4 lb all-beef frankfurters - cut in 1/2-; in rounds
1 lb boiled brisket from the stoc - cut; into 1-in cubes
4 sprig parsley,
1 tied together w/1 bay leaf
1/2 cup dill or parsley - finely chopped
1 cup sour cream

In an 8-quart pot, melt the butter over moderate heat. Add the onions ans, stirring frequently, cook 3 to 5 mins, or until they are soft but not brown. Stir in beets, then add the wine vinegar, sugar, chopped tomatoes, 1 tsp of salt and a few grindings of black pepper. Pour in 1/2 cup of the stock, cover the pan and simmer undisturbed for 50 mins. Pour the remaining stock into the pot and add the shredded cabbage. Bring to a boil, then stir in the ham, frankfurters and beef. Submerge the tied parsley and bay leaf in the soup, add another tsp of salt, and simmer, partially covered, for 1/2 hr. Transfer to borshch to a large tureen and sprinkle with fresh dill or parsley. Accompany the soup with a bowl of sour cream, to be added to the borshcht at the discretion of each diner.

Yield: 6 servings

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