Borscht

Borscht

Yield: 6 qt (6 L)

Ingredients:
- 2 lb (1 kg) Beef brisket or shank (see notice)
- 31�"2 qt (31�"2 L) Water or beef stock
- 4 oz (125 g) Butter
- 8 oz (250 g) Onion, sliced slim
- 8 oz (250 g) Leeks, white section and about 1�"2 inside. (1 cm) of green, lower julienne
- 8 oz (250 g) Cabbage, shredded
- 2 No. 21�"2 cans Beets (above 60 oz/ 1.7 kg) (check out notice)
- 4 oz (125 g) Tomato purée
- 4 fl oz (125 mL) Vinegar
- 2 tbsp (30 g) Sugar
- to taste Salt
- to taste White pepper
- as needed Bitter cream

Directions:
1. First, simmer the beef in the water or stock until delicate.
2. Next, remove the cooked beef from the broth and minimize it into tiny cube.
3. Then, evaluate the broth and, if vital, insert water to deliver it again up to 3 qt (3 L).
4. Then, return the meat to the broth.
5. Then, warm the butter in a weighty pot. Include the onion, leeks, and cabbage. Cook slowly in the butter for more than 5 minutes.
6. Then, drain the beets and preserve the juice. Grate the beets on a coarse grater or chop them good.
7. Then, include the mix of onions, leek, and cabbage, the beets, beet juice, tomato purée, vinegar, and sugar to the meat and broth.
8. Then, bring to a boil and simmer right until the veggies are soft.
9. Then, year to taste with salt, white pepper, and a lot more vinegar if preferred.
10. Finally, provide every single section crowned with a spoonful of bitter cream.