Ingredients
- Few Beef Bonew
- 5 lb. fresh beef brisket
- 1 clove garlic
- 2 bay leaves
- 1 T. salt
- Pepper to taste
- Enough water to cover beef and bones
- 1 onion
- 1 small cabbage
- 1 small parsnip
- 3 medium sized potates
- 3 medium sized carrots
- 3 medium sized beets
- 1 can tomato purree
- Sour cream (1/2 to 1 T. per serving
Preparation
Step 1
Wash the bones and put into a big saucepan with the meat, garlic, bay leaves, salt and pepper. Cover with water, bring to boil then simmer covered for 1 hour. Meanwhile prepare all the vegetables. Peel and chop the onion, cut the cabbage into 1 1/2-inch to 2-inch chunks. Peel and cut carrots, parsnip and beets into thin strips 2-inch long. Peel and cut potatoes into 1/2-inch diced. Take out meat and bones from saucepan and strain liquid through a fine sieve. Cut meat and put meat back into liquid, add all the vegetables, except the potatoes. Bring to a boil and simmer covered from 45 minutes. Add tomato puree and diced potatoes and simmer for another 40 minutes. serve with 1/2 to 1 tablespoon of sour cream on top of each plate.