Yummy Borsch is NOT an Oxymoron!

This week's Carnival of the Recipes theme is "Russian Christmas".  Thought I'd try to actually stick to the theme for once.

This is the only Russian dish I know how to make.  It's probably the only Russian dish many people have ever tried.  However, I know very few people who thing "delicious" when they think "borsch", so maybe there won't be dozens of recipes. This one is just a delicious meat and vegetable soup.  None of that pickled or canned beet taste you love to hate.

My mother makes this soup, and so do I.  So inviting when you come out from the cold.  Even those of us in Florida do that sometimes.

It is from the "Life Picture Cookbook"  published by Time, Inc. in 1958.  I have tried to find it on the internet with no luck.  As usual, I have made some (minor) changes.

Without further ado, here it is:2 cups diced beets (FRESH ones).
4 cups shredded cabbage
3 lbs. beef shinbone (optional, as stated above).
2 lbs. beef brisket
2 large yellow onions, chopped
3 1/2 cups canned tomatoes
3/4 cup lemon juice (fresh squeezed.  No Realemon)
6 cloves garlic, minced
1/4 cup chopped parsley
1 small bay leaf
1 tsp. paprika
3 tbsp. sugar
1 tsp. salt
Freshly ground black pepper
Sour cream

Note: I don't bother with the shinbone.  It is great without that work. I'm leaving it in the recipe because I'm a purist, and you might want to know about it. I also never put in the sugar, and usually add a dash of Tabasco.

Cover the brisket (and shinbone if you are doing that) with 2 quarts of water.  Bring to a boil, reduce heat, cover and simmer for one hour. Skim off the top of the broth.  Add vegetables, lemon juice and seasonings and simmer for an additional two hours. Remove shinbone (if it exists in the first place), trim off meat and discard bone.  Remove brisket. Let it cool so you don't burn yourself and sue me.  Trim off fat and cut meat into one-inch cubes.  Return the meat and simmer for ten minutes. 

I love this served with sour cream, and a chunk of buttered French bread on the side.

This is pretty much what it looks like.  Photo from http://www.maxjc.com/pfrh/borsch.html, which also gives you an alternative recipe.

Comments

[triticale]

Aha. Shinbone. That is the detail missing from the similar recipe I posted. I didn't know what bone my mother used, only that it had a joint on it, and called for any old beef bones, like the ones we buy for the canine to crunch on. Ain't the Carnival a great thing?