Recipe: Isaac Stern's Hearty Borscht (using beef brisket)

ISAAC STERN'S HEARTY BORSCHT

"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."

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 (for serving)

Combine the shinbone, brisket and 2 quarts 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.

Makes 6 servings
Source: Bravo! Recipes, Legends and Lore by University Musical Society