Borscht With Piroshki

By davidgoodman

Ingredients

• 2 lb lean brisket of beef
• 1 marrowbone
• 8 large beets, pared and finely cubed
• 1/2 c. chopped onion
• 2 stalks celery, cut in 1-inch pieces
• 4 carrots, pared and sliced 1/8 inch thick
• 3 c. coarsely chopped cabbage
• 2 tbsp. snipped fresh dill
• 1 clove garlic, crushed
• salt
• 1 can (1 lb.) tomatoes, undrained
• 1/4 c. cider vinegar
• 2 tbsp. sugar
• dairy sour cream
• chopped parsley
• piroshki (see recipe)

Details

Servings 10

Preparation

Step 1

1. In 8-quart kettle, bring brisket of beef, bone, and 8 cups water to boiling. Skim foam from surface.

2. Reduce heat; simmer, covered, 45 minutes.

3. Add-beets, onion, celery, carrot, cabbage, dill, garlic, and 1 tablespoon salt; bring to boiling. Reduce heat; simmer, covered, 1 1/2 hours, or until meat is fork-tender.

4. Discard bone. Add tomatoes, vinegar, sugar, and 1 teaspoon salt; return to boiling. Reduce heat; simmer, covered, 2 hours longer, or until both the meat and vegetables are very tender.

5. To serve: Remove meat from soup, and slice. Place some meat in each soup bowl. Add soup. Top with sour cream and parsley. Serve piroshki with soup.