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60+ Minutes |
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Cooked by: Chef / Last Modified: 1/27/2008 / Number of Servings: 4 |
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Directions: Cover the beef with 6 c water in a saucepan. Add the onion and quartered carrot. Bring to a boil. Skim off any foam and fat that rises to the surface. Lower the heat, and simmer 90 minutes. Strain through a fine-mesh sieve, and measure the liquid, there should be about 4 1/2 c. Reserve the liquid and the meat.
Return the beef and strained liquid to the pan. Bring to a boil. Add the beets, and return to a boil. Lower the heat, and simmer 20 min, or until the tip of a knife easily pierces the beets. Remove the beets, and allow to cool slightly. Peel them, and grate coarsely. Return the grated beets to the soup.
Dissolve the tomato paste in 1/2 c of the soup, and stir back into the pot. Stir in the garlic, carrot, cabbage, tomatoes, bay leaf, vinegar, and sugar. Bring to a boil. Lower the heat and simmer, stirring occasionally, 90 min.
Remove the meat and discard the bones. Slice the meat 1/2" thick, and stir into the soup, along with the potatoes, salt, pepper and dill. Return to a boil for 2 min.
If desired, place a half potato in the bottom of each bowl. Ladle in the soup. Top with a dollop of sour cream and a sprinkling of dill.
| Ingredients:
2 Pound(s) Beef shin with bone
1 small Onion with skin, cut in half
2 medium Carrots, peeled
3 medium Red beets, scrubbed well
3 Ounce(s) Tomato paste
4 medium Cloves garlic, mashed
8 Ounce(s) Red cabbage, shredded
2 medium Tomatoes, cored and chopped
1 Bay leaf
2 Tablespoon(s) Red-wine vinegar
8 Teaspoon(s) Sugar
1 Pound(s) Firm potatoes, peeled
2 Teaspoon(s) Kosher salt
5 Tablespoon(s) Chopped dill |
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