UKRAINIAN BORSCHT-MARTHA STEW
Regi Dean's Recipes 08/22/99
Soups
Martha Stewart Living
{*****}
(28-oz) crushed tomatoes	1 cn
6-quart stockpot, melt the but	2. In a
-and cubed	
Beef Stock (separate	12 c
Beets, peeled and grated	3 lb
Bulb celeriac, peeled and	1 sm
Carrots, peeled and cut	6
Chopped fresh dill, plus	2 tb
-chopped	
Cloves garlic, peeled and	2
Dried lima beans	1 c
Fresh lemon juice	3 tb
-grated	
-into 1/4-inch-thick rounds	
-more for garnish	
Onions, peeled and chopped	2 md
-recipe)	
Red-wine vinegar	3 tb
Shredded beef, from stock	2 c
Shredded green cabbage	4 c
Sugar, or to taste	5 tb
Unsalted butter	1 tb
Yellow potatoes, peeled	3 md
{**********}
 8 Servings
Salt
Freshly ground pepper
Sour cream, as garnish
1. Place lima beans in a medium saucepan with cold water to cover.
Bring to a boil and let boil for 1 minutc. Drain, return beans to pot
and cover again with cold water. Bring to a boil, turn heat to low,
and let simmer for 30 to 60 minutes, or until beans are firm but not
mushy. Add salt to taste in the last 10 minutes. Let cool in liquid
until needed.
cook over low heat, covered, for 5 minutes, or until onion is
transparent. Add cabbage, tearing long shreds into smaller pieces.
Add tomatoes; cook for 5 minutes. Add carrots, celeriac, stock, and
salt and pepper to taste; cook, covered, until vegetables arc soft,
about 1 hour.
3. Add half the beets, the potatoes, beans, sugar, vinegar, lemon
juice, dill, and shredded beef, and cook 20 minutes more. Add
remaining beets and cook 10 to 15 minutes longer, until tender.
Adjust seasonings. Ladle into bowls, top with a dollop of sour cream,
and sprinkle with more fresh dill.
Martha Stewart Living/Feb. & March/94