Isaac Stern's Hearty Borscht

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Isaac Stern's Hearty Borscht
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Book Description

This musically inspired cookbook contains over 200 timely new recipes--from renowned international performers, acclaimed chefs, and accomplished regional cooks--collected to honor the University Musical Society in Ann Arbor, Michigan. The recipes are both elegant and practical, with a wide range of styles, ingredients, and flavors

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Bravo! Recipes, Legends & Lore

Authors: University Musical Society

Date: September 1999

ISBN: 0967078709

Publisher: Univ Museum Pubns

Hardcover

ORDER/INFO

Isaac Stern's Hearty Borscht
Recipe from: Bravo! Recipes, Legends & Lore
by University Musical Society
Cookbook Heaven at Recipelink.com

This one-course meal lifts your spirits and warms your bones. It is one of Isaac Stern's favorites and one that he enjoys preparing himself.

Servings: 6

3 pounds beef shinbone
2 pounds beef brisket, cut into pieces
2 quarts water
4 cups shredded cabbage
2 cups chopped beets
2 large onions, chopped
3 1/2 cups canned tomatoes
3/4 cup lemon juice
6 garlic cloves, minced
1/4 cup chopped parsley
1 small bay leaf, crumbled
1 teaspoon paprika
3 tablespoons sugar
1 teaspoon salt
Freshly ground pepper to taste
Sour cream

Combine the shinbone, brisket and water in a large stockpot and bring to a boil. Reduce the heat and simmer, covered, for 1 hour.
Add the cabbage, beets, onions, tomatoes, lemon juice, garlic, parsley, bay leaf, paprika, sugar, salt and pepper and mix well. Simmer for 2 hours.
Remove the shinbone from the stockpot. Trim off the meat and discard the bone. Cut the meat into 1-inch pieces and return to the stockpot. Simmer for 10 minutes.
Ladle into bowls and top each serving with sour cream.

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