Recipe Talk

My mother used to make borscht from the McCalls Cookbook and (it took her a couple of days!)it was always my favorite. I would love to surprise her next weekend with it when she comes to visit. Does anyone have the recipe?

Thank you!

McCalls Great American Recipe Cards Collection

Beef Borscht with Sour Cream

Low Calorie Dishes 2 l

Yield: 1 servings

4 lbs shin of beef,or (brisket type)

1 large marrow bone

1 cup onion quartered, (medium)

1 lb can Tomatoes, chopped & undrained

1 stalk celery, cut up

3 sprigs parsley

6 whole black peppers

1 bay leaf

2 cups shredded and pared beets (4 medium)

3 cups coarsely shredded cabbage (1lb)

1 1/2 cups thickly sliced and pared carrots (4 medium)

1 cup chopped onion

2 tablespoon snipped fresh dill, or 2 tablespoons dill weed

1/4 cup cider vinegar

2 tablespoons sugar

Low Cal Sour Cream

1. Day before serving: In deep, 8 quart kettle, place beef, marrowbone, 1 tablespoon salt, and 2 quarts water.

Cover, and bring to boiling, skim surfaces. Reduce; simmer 1 hours longer.

2. Add tomatoes, quartered onions, celery, parsley, black pepper, and bay leaf, simmer, covered, 2 hours longer.

Remove from heat.

3. Lift out beef; set aside. Remove marrowbone, and discard. Strain soup;skim off fat. (you should have about 9 cups liquid.) Return soup and beef to kettle.

4. Add beefs, cabbage, carrot, chopped onion, dill, vinegar, sugar, and 1 teaspoon salt; bring to boiling.

Reduce heat; simmer, covered, 30 minutes, or until beef and vegetables are tender. Remove from heat. Refrigerate, overnight.

5. Next day: Remove beef from soup . Cut into cubes; return to soup. Heat gently to boiling. Turn into turneen. Top each serving with spoonful
of sour cream. If desired, garnish with snipped dill.

Makes 3 quarts; 8 servings; 158 calories each serving.

I don't know that recipe, but it sounds pretty good. This is the one I like to make. It's from Recipe4Living.com

Borscht (http://www.recipe4living.com/content/view/1581/177/)
Ingredients

1 onion, chopped
1 lb. raw beets, peeled and chopped
1 large cooking apple, chopped
2 celery stalks, chopped
1/2 red pepper, chopped
4 oz. mushrooms, chopped
2 Tbs. butter
2 Tbs. sunflower oil
8 C. beef stock or water
1 tsp. cumin seeds
Pinch dried thyme
1 large bay leaf
Fresh lemon juice
Salt and ground black pepper
2/3 C. sour cream
Few sprigs fresh dill, to garnish

Directions

Place all the chopped vegetables into a large saucepan with the butter, oil, and 3 Tbs. of the stock or water. Cover and cook gently for about 15 minutes, shaking the pan occasionally. Stir in the cumin seeds and cook for a minute, then add the remaining stock or water, dried thyme, bay leaf, lemon juice and seasoning. Bring to a boil, then cover and turn down to a gentle simmer. Cook for about 30 minutes. Strain the vegetables and reserve the liquid. Pass the vegetables through a blender or food processor fitted with a steel blade until they are smooth and creamy. Return the vegetables to the pan, stir in the reserved stock and reheat. Check the seasoning. Serve the borscht with swirls of sour cream and topped with a few sprigs of fresh dill. This soup can be served fairly thick, as long as the vegetables are finely chopped first. Yield: 6 servings