10496 Wed Aug 16 14:06:00 -0700 2006 Fri Jan 23 15:11:05 -0800 2009 Licensed http://www.chow.com/recipes/10496 Fri, 23 Jan 2009 23:11:05 GMT This beet soup can be served hot or cold This beet soup can be served hot or cold. This beet soup can be served hot or cold.

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Place 3 pounds chopped top rib of beef (or beef shin) in a large soup pot. Cover with 2 quarts chicken stock and 1 quart cold water and bring to a boil. Reduce the heat to low, skim as necessary, and simmer 1 hour.

Add 2 cups chopped onions; 1 tablespoon chopped garlic; 1 (2 1/2 to 3 pound) green cabbage, cored and shredded; 1 15-ounce can chopped plum tomatoes; and 1 tablespoon ground caraway. Bring back to a boil, then reduce heat again and simmer 2 hours, covered.

Remove the beef from the soup. Cool and then pick the meat from the bones, discarding the bones, fat, and any connective tissue. Shred the beef and add it back to the soup along with 1/4 cup fresh lemon juice and 2 tablespoons dark brown sugar. Season to taste with salt and pepper.

Cool and then refrigerate the soup overnight. The next day, remove and discard the hardened fat from the top of the soup. Reheat, seasoning if necessary with a little more salt, lemon juice, and sugar.

]]> http://www.chow.com Aliza Green 49 Soup/Salad/Sandwich 240 3 pounds chopped top rib of beef

]]> 127 2 quarts chicken stock

]]> 1 quart cold water

]]> 54 2 cups chopped onions

]]> 74 1 tablespoon chopped garlic

]]> 118 1 (2 1/2 to 3 pound) green cabbage cored and shredded

]]> 109 1 (15-ounce) can chopped plum tomatoes

]]> 274 1 tablespoon ground caraway

]]> 43 1/4 cup fresh lemon juice

]]> 298 2 tablespoons dark brown sugar

]]> 618 caraway 351 beets 1080 eastern europe 800 cold 801 cool 641 refreshing 1081 beet 1056 warm 220 beef 232 soup 1023 aliza green 14755 field guide to herbs and spices