Borscht A La Nureyev 2 1/2 lb Beef chuck
2 Marrow bone; cracked
2 Onion; halved
1/2 Garlic clove; peeled
1 tb Salt
1/2 ts Pepper, black
6 c Water
2 Carrot; sliced
16 oz Tomato
1 Bay leaf
3 lg Beet; peeled & chopped
2 md Potato; peeled & chopped
1 sm Cabbage; shredded
1/2 c Lemon juice
Sugar; to taste
Sour cream; for garnish
Place chuck, marrow bones, onions, garlic, salt, pepper and water in
a deep pan, cover, and bring to a boil. Skim off the protein scum
that rises to the surface. Cover and reduce heat to low. Simmer 30
minutes. Add carrots, cover, and cook another 30 minutes. Remove
onions and bones and discard. Force tomatoes through a sieve and add
to the pot with the vegetables. Cover and cook for 30 minutes. Add
lemon juice and sugar to taste. Cook five minutes. Remove meat from
the pot and mince. Return to the pot and serve very hot with a dollop
of sour cream in each bowl for garnish. Borscht A La Nureyev printer friendly version located here. (Just the recipe. Nothing else.)
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