BORSCHT
USE LARGE STOCK POT
Fill pot ¾ full
Use one small beef shank steak.
Boil meat at medium heat for 1 hour add 1 teaspoon of salt.
Skim off all foam from water and sides of pot
Fry two small white onions in skillet on medium to low heat until the onions are soft and opaque.
Shred: 2 large beets
1 large carrot
Add to cooked onions and simmer for 15 minutes
Add 3 small cans of tomato sauce and simmer for 20 minutes
Cut: 1 red pepper
3 celery stalks
Small bunch of parsley
Medium bunch of dill
Set aside in bowl
Boil meat additional hour until very tender. Keep water level about ¾ full.
Remove meat from pot, discard bone, cool and cut into small pieces.
Dice 1 large potato add to pot and return meat to pot.
Boil medium heat 10-15 minutes until potatoes begin to soften.
Cut 1 head of white cabbage into long thin strips.
Add cabbage to pot when potatoes have softened.
Boil on medium heat 20 minutes until cabbage is tender.
Add contents of skillet to pot.
Add herbs in bowl to pot.
Add ¼ teaspoon of pepper.
Boil at medium heat until herbs, pepper and celery soften. 15 to 20 minutes.
Serve with a dollop of Russian sour cream