MOM'S RUSSIAN BORSCHT

Mom’s Russian Borscht

8 cups water
1 pound beef shanks
5 whole peppercorns
2 bay leaves
1 tsp. salt
½ tsp. dill weed
3 med. raw beets, peeled and shredded
2 tbsp. oil
2 tsp. white vinegar

2 medium potatoes peeled and diced
2 medium carrots sliced
1 cup shredded cabbage
2 tbsp. minced fresh parsley
1 medium onion, chopped
1 tbsp. flour
2 medium tomatoes chopped
½ cup sour cream


Place the first six ingredients in a large soup kettle; bring to a boil. Reduce heat; cover and simmer for 1 ½ hrs. or till beef is tender. Meanwhile in a skillet, sauté beets in 1 tbsp. oil for 3 minutes. Stir in vinegar; set aside. Remove beef with a slotted spoon; cool. Remove meat from the bones; discard bones. Cut meat into chunks; set aside. Strain broth, discarding peppercorns and bay leaves. Skim fat. Add enough water to broth to measure 6 cups; return to the kettle. Add potatoes, carrots, cabbage, parsley and beets. Bring to a boil.

In a skillet, sauté onion in remaining oil for 5 – 7 minutes or till tender. Sprinkle with flour; stir until blended. Whisk into soup. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Add tomatoes. Process soup in small batches in blender; pour into large saucepan. Add beef heat through. Garnish with sour cream.