Ukrainian Borschtsch

Ingredients

• 1 quart water
• 2 quarts beef stock
• 3 tablespoons sunflower oil
• 2 cups beer
• 2 large beets, peeled and julienned
• 4 lbs beef chuck with bone
• 3 tablespoons red wine vinegar
• 1/2 lb smoked lamb butt
• 2 tablespoons butter
• 1 large carrot, scraped, diced
• 1 medium onion, coarse chopped
• 1 head cabbage, shredded
• 3 tablespoons tomato paste
• 1 1/2 tablespoons salt
• black pepper
• 4 tablespoons parsley, minced
• 1 cup potato, peeled and diced 1/2
• 1/2 cup sour cream

Recipe

• 1 in a large stockpot bring the beef to a boil in 2 1/2 quart. water with 1 tbs of salt. after 10 minutes of boiling reduce heat and simmer for 30 minutes more, then remove meat, cool and remove meat from bone & cube 1/2".
• 2 in a large skillet on heat the oil on medium heat. saute the onion, beets, and carrot until they are soft. add the potato and butter then cook for 2 minutes more.
• 3 in the mean time bring the beef stock, water & beer to a boil in the stockpot. add salt and pepper, vinegar, and meat.
• 4 drain the beet-carrot-onion and potato mixture and add to stockpot. reduce heat and cook for 20 min.
• 5 then add cabbage, tomato paste and lamb butt. cook another 30 to 45 minutes.
• 6 remove from heat and allow to cool to room temperature. refrigerate overnight, re-heat and serve. a large dollop or 2 of sour cream in the soup is mandatory when served. allow each person to stir it in themselves.
• 7 *note: you may add 1 1/2 cups of cooked beans to this soup if you wish but if you do so soak them in vinegar then add them to the soup.