Borscht I

Ingredients

8-9 cups homemade beef broth (homemade chicken broth acceptable)

1 pound of meaty bone-in beef shank

1-2 onions quartered

3 cloves garlic, minced (optional)

4-5 large beets, peeled, chopped

4-5 carrots, peeled, chopped

1 large peeled potato, cut into 1/2-inch cubes

2 cups cabbage thinly sliced

1 cup chopped fresh dill

3-4 Tbsp red wine vinegar

1 cup sour cream (optional)

Salt and pepper to taste

1. Boil 4 cups of the beef broth, the beef shank, onion and garlic in large pot. Reduce heat, cover, and simmer until meat is tender, 1 hour 30 minutes.

2. Transfer meat to work surface; discard fat, sinew and bone. Chop meat; cover and refrigerate. Cool broth. Chill in pot until cold, overnight.

3. Next day, remove fat from top. Add remaining 4 cups broth, beets, carrots, and potato; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, 30 minutes.

4. Stir in meat, cabbage and 1/2 cup dill; cook until cabbage is tender, 15 minutes. Season to taste with salt and pepper. Add vinegar.

Serve in bowls. Top with sour cream and remaining 1/2 cup dill (optional).

Makes about 6 servings

Note: My grandmother lived in Russia for a few years and collected many Russian recipes, including this one.