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Meaty, Garlicky Russian Borscht
THE GIRLS GUIDE TO GUNS AND BUTTER29Ingredients
┅Seconds
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Ingredients
US|METRIC
4 SERVINGS
- 6 lb. soup bones
- 2 chuck
- 2 gal. cold water
- 1 whole turnip (unpeeled)
- 1 whole onion (large, peeled and studded with 10-12 cloves)
- 2 carrots (large, unpeeled)
- 1/2 celeriac (peeled)
- 2 bay leaves (large)
- 10 dried allspice berries
- 12 beets (medium)
- 1 head cabbage (shredded, do not use the core)
- 2 turnips (small to medium unpeeled, grated)
- 2 parsnips (medium to large unpeeled, grated)
- 6 carrots (unpeeled, grated)
- 1/2 celeriac (peeled and grated)
- 2 onions (large, chopped)
- 2 potatoes (cubed)
- 3 sticks butter (for sauteing the vegetables)
- 8 oz. tomato paste
- meat (reserved from making the stock, cubed)
- 1 whole garlic cloves (head of, peeled and minced)
- beef base (organic, or an equivalent)
- water (additional, or stock, as needed)
- lemon juice (to taste)
- salt
- black pepper
- 1 bunch parsley (chopped)
- sour cream
- parsley
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