4
5
3
3/4
1-1/2
10
------
3
1
1
3
4
2
1/2
------
2
7
tt
tt
1
1
1
------
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c
oz
oz
#
T
oz
---
oz
oz
oz
oz
oz
T
T
---
oz
oz
cl
T
T
---
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Beef Stock (1)
Beef, cooked (2)
Ham, cooked (3)
Beets, red
Lemon Juice
Potatoes (4)
-- Aromatics
Onion
Carrot
Celery & leaves
Bell Pepper
Cabbage, green
Butter
Tomato Paste
----------
Prunes
Diced Tomatoes
Salt
Pepper
Garlic
Dill
Parsley
-- Serve with
Sour Cream (5)
|
Do Ahead: - (5+ hrs - 45 min work)
- Make the BEEF STOCK and cook the
BEEF. Let the Beef cool completely for neat
and easy slicing. Cooling in the broth is best, if you have time. Strain
the Stock and defat with your gravy separator.
Basics: - (1-1/4 hrs + rest and reheat time)
- Place 4 cups of Beef Broth into a 5 quart Stew Pot.
- Slice 5 ounces of the COOKED BEEF into medium bite size pieces.
Cut the HAM into similar size pieces and mix with beef.
- Place BEETS in a sauce pan with water to cover well. Bring to a
boil, then simmer until a sharp skewer passes through the center of
the largest with hitting a stiff spot.
- When Beets are just cool enough to handle, rub off the skins and
slice about 1/4" thick, then cut the slices into sticks about 1/4" wide.
Place in a bowl and sprinkle with LEMON JUICE. Turn a couple
times while they sit.
- Peel POTATOES and cut into large bite size pieces. Put in the
Stew Pot with the Stock and bring to a simmer until tender.
Aromatics: - (5+ hrs - 45 min work)
- Quarter ONION lengthwise and slice fairly thin crosswise. Peel
CARROT and cut into short matchsticks, chop CELERY medium.
Mix all.
- Char the BELL PEPPER black with your
Kitchen Torch and rub off the
skin under running water. Cut into strips about 1/4" wide by 1" long.
Add to Onion Mix.
- Core the CABBAGE, quarter lengthwise and cut crosswise into
narrow shreds.
- In a 3 quart sauté pan or a wok heat 2 T Butter and fry
Onion mix, stirring over moderate heat until Onions are
translucent, then stir in Cabbage. Continue to fry stirring
until cabbage is softened and coated with oil. Stir in
Tomato Paste, then add all to the Stew Pot.
Finish: - (5+ hrs - 45 min work)
- Add Beets and Lemon Juice to the Stew Pot. Chop
PRUNES and add to the pot along with Diced Tomatoes
(sadly, these are best from a can - include the juice). Season to
taste with Salt and Pepper. Simmer for another 10
minutes or so.
- Crush GARLIC and chop small. Chop DILL and PARSLEY
medium. Add all to the Stew Pot along with the Cooked Beef and Ham.
Add Water or Stock to get the degree of soupiness you want. Bring to a
boil and simmer another 5 minutes.
- Take off the heat and let the soup rest in a cool place for a few
hours or overnight.
- Bring back to a simmer, check seasoning and serve hot. Serve
Sour Cream on the side to be added by individual diners as
they see fit. Do not stir sour cream into the pot - it turns
the soup a brilliant fluorescent pink which some find quite offputing
(but Filipinos love that color).
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