Thursday, March 25, 2010

Sarah's Borscht

This borscht recipe was given to me by my friend Sarah. It is such a great recipe that even my non soup loving husband liked it! This soup is not only delicious, but brings up happy memories for my friend. Her husband proposed to her the night he made this as part of a romantic, multi-course dinner. So make this, eat this, enjoy it, and create your own happy memories over this wonderful soup!

2 quarts beef stock or bouillon
3 tablespoons butter
2 cups shredded cabbage
1 cup diced raw potatoes
1/2 cup diced raw carrots
1/2 cup chopped celery
1 onion, chopped
1 green pepper, chopped
1 leek, chopped
1 clove garlic, minced
6 medium beets
10 peppercorns
2 bay leaves
1 cup canned tomatoes (or finely diced if you're anti-can with your tomatoes)
1 cup very dry white wine
3 tablespoons Madeira
sour cream

In a soup pot or kettle, heat 2 quarts of good beef stock or canned beef bouillon. Melt butter in heavy skillet. Have ready 2 cups shredded cabbage, 1 cup diced raw potatoes, 1/2 cup diced carrots, 1/2 cup chopped celery, 1 small onion peeled and chopped, 1 chopped green pepper, 1 leek chopped, 1 minced garlic clove (or 2 if you like garlic as I do), and 6 medium-sized beets, peeled and shredded through a grater (reserve 1 heaping tablespoon of the grated mixed with 3 tablespoons water for later). Put vegetables in the skillet, cover, turn the flame low, and saute for about 5 minutes, shaking the pan constantly. Then add the sauteed vegetables to the boiling beef stock, together with 1 cup canned tomatoes, 1 cup very dry white wine, 10 whole peppercorns, 2 bay leaves, a generous pinch each of marjoram and thyme, and salt to taste. Lower the flame and continue to cook until all the vegetables are tender - about 1 1/2 to 2 hours. Shortly before serving, add the grated beet in water, stirring it in for coloring, and the 3 tablespoons of Madeira. To each bowl of borscht, add a generous tablespoon of sour cream.

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