Recipe by Amis
I received this from my mother-in-law and she got it from her mother. This is so good. It's a bit involved, so I only make it once a year but it's easy to split up and freeze. It does require to be chilled overnight. This would also work well in a crock pot. Posted for Zaar World Tour 05
- 1 1⁄2 lbs stew meat (or 4 lbs. of shind of beef or 4 lbs. of beef shanks)
- 1 large marrow, bone
- 1 tablespoon salt
- 1 teaspoon salt
- 1 (16 ounce) can tomatoes, undrained
- 1 medium onion, peeled &quartered
- 1 celery, cut up
- 3 parsley sprigs
- 6 whole black peppercorns
- 1 bay leaf
- 2 cups shredded pared beets (or canned whole beets, NOT pickled)
- 3 cups coarsely shredded cabbage (1 lb. or about 1/2 of one cabbage)
- 1 1⁄2 cups thickly sliced pared carrots
- 1 cup chopped onion
- 2 teaspoons dill weed (or 2 tbsp fresh)
- 1⁄4 cup cider vinegar
- 2 tablespoons sugar
- sour cream
Directions See How It's Made
- First Day:.
- Place the marrow bone, 1 tablespoons salt, and 2 quarts water in a deep 8 quart (2 gal) kettle or soup pot.
- Cover and bring to a boil; skim the surface.
- Reduce heat; simmer, covered one hour.
- Add tomatoes, quartered onion, celery, parsley, peppercorns, and bay leaf; simmer, covered for 2 hours.
- Remove from heat.
- Lift out the beef; set aside.
- Remove marrow bone and discard.
- Strain the soup; skim off fat. (You should have about 9 cups of liquid.).
- Return the soup and beef to the kettle.
- Add beets, cabbage, carrots, chopped onion, dill, vinegar, sugar, and 1 teaspoons salt; bring to a boil.
- Reduce heat; simmer covered for 30 minute or until beef & veggies are tender.
- Remove from heat and refrigerate over night.
- Day Two:.
- Remove the beef from the soup. Cut it into cubes and return to the soup. Heat gently to boiling.
- Top each serving with a spoonful of sour cream and garnish with snipped dill.
- I have no idea how many servings this actually makes since I always divided it up and froze it. I've guessed for this and if I was wrong I apologize.