MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jeopardy! Borscht
 Categories: Beef, Vegetables, Soups
      Yield: 8 Servings
 
      4 lg Beets; peeled, chopped
      4 lg Carrots; peeled, chopped
      1 lg Yellow onion; peeled,
           - chopped
      1    Beef soup bone
     10 c  Beef stock
      1 lg White potato; peeled,
           - chopped (optional)
 
  Last year our terrific pal Tommy (who was such a delight to hang
  out with this Christmas, btw) brought his nice friend Ethan over
  for dinner and Catchphrase; we ate this soup and Ethan went on to
  be a guest on Jeopardy!.
  
  Peel and chop beets, carrots and onion; simmer in a rich beef
  stock. Also throw in the pot some type of flavorful soup-bone if
  you want. A cross-cut bone-in beef shank slice would be ideal, but
  one time I used pigs feet, which is completely non-traditional but
  lends a nice thick heartiness to the soup which otherwise is
  thinner and brothy.
  
  One thing to do alternatively is start the soup by sauteeing the
  chopped onion in the pot until it is transparent, then add half or
  more of the broth and the bone and simmer for awhile, then add the
  beets and, about 20 minutes later, the carrots.
  
  The beets will take at least a half an hour or so to become tender,
  so allow time for them to get mostly there before you add the
  carrots (and a potato if you want to), then let it go another
  5 minutes or so and add 1 to 2 cups of chopped cabbage. Let all the
  vegetables cook until tender.
  
  Periodically scrape off gross scum that collects on the surface of
  the soup from having the bone in there (you should start this
  early, but only have to do it a couple of times).
  
  Add: salt and pepper to taste; red-wine or another vinegar to taste
  which I recommend as 3 tb or more depending how tangy you like it
  and I like it quite tangy (but remember, you can always add more
  later, or people can add splashes to individual servings, too).
  Now is also the time to add fresh dill if you like fresh dill.
  Russians like a lot of fresh dill on everything and keep a large
  bunch of it in foil in the the freezer for such occasions.
  
  Serve hot with big dollops of sour cream or cold with big dollops
  of yogurt and garnish with dill! Or mix and match!
  
  Or compare to a real recipe from an online resource! Makes good
  eatin'! Take out the bone before serving! Nice with pancakes, black
  bread or piroshki! Okay let me know how it goes!
  
  P.S. A few more things I would like to say about this soup before
  you ream me about it:
  
  1a. There are many different kinds of borsch.
  
  1b. From what I understand traditional Russian borshch is spelled
  with no "t" and is really more like meat soup that happens to have
  a few beets thrown in. Some recipes call for mushrooms, garlic,
  navy beans and many other ingredients not included in Jeopardy!
  Borscht.
  
  2. This "recipe" has its roots in The Joy of Cooking, I didn't just
  totally make it up.
  
  3. I believe the spelling with a "t" comes from Germany, or from
  second-generation German-Americans who passed recipes to Irma
  Rombauer early last century. Please comment if you happen to know
  about the etymology of "borscht."
  
  4. Please comment if this soup gets you on Jeopardy!.
  
  Thanks.
  
  From: http://lucysspleen.blogs.com
  
  Uncle Dirty Dave's Archives
 
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