Recipe for Shchi - Cabbage Soup


1 lb brisket of beef, lean, fresh
5 lb beef marrow bones; cracked
1 large onion; peeled and quartered
1 large carrot; scraped
2 celery tops; tie together w/next 2 ing
6 parsley sprigs
2 bay leaves
1 tablespoon salt
4 tablespoon butter
2 cup onions, thinly sliced
1 1/2 lb white cabbage, quartered, cored, co; arsely shredded
1 celery root, scraped and cut into f; ine strips
1 parsley root, scraped and cut into; fine strips
1 lb boiling potatoes, peeled
1 & cut into 1/4-inch dice
4 medium tomatoes, peeled, seeded
1 & chopped
1 teaspoon salt
1 freshly ground black pepper


BEEF STOCK: In a heay 6- to 8-qt pot, bring the lb. of beef, beef bones and 4 qts of water to a boil over high heat, skimming off any foam and scum as they rise to the surface. Add the onion, carrot, tied greens and salt, partially cover and reduce the heat to low. Simmer 1 to 1 1/2 hrs, or until the meat is tender but not falling apart. Remove meat with a slotted spoon, cut it into small dice and set dice aside. Continue to simmer, partially covered for about 4 hrs longer. Then strain through a fine sieve set over a large bowl, discarding the bones and greens, With a large spoon, skim off and discard as much of the fat as you can.

SOUP: Melt the butter in a 3- to 4-qt pot set over high heat. Add the onions, reduce the heat to moderate, and cook 8 to 10 mins, or until they are soft but not brown. Stir in the shredded cabbage & the celery and parsley roots, cover the pot, and simmer over low heat for 15 mins. Pour in the meat stock and add the reserved diced beef. Simmer over moderate heat (partially covered) for 20 mins, then add diced potatoes. Cook another 20 mins and stir in the chopped tomatoes. Cook 10 mins longer, then add the salt and a few grindings of pepper. Taste for seasoning. Serve hot.

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