4
5
3
3/4
1-1/2
10
------
3
1
1
3
4
2
1/2
------
2
7
tt
tt
1
1
1
------
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c
oz
oz
#
T
oz
---
oz
oz
oz
oz
oz
T
T
---
oz
oz
cl
T
T
---
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Beef Stock (1)
Beef, cooked (2)
Ham, cooked (3)
Beets, red
Lemon Juice
Potatoes (4)
-- Aromatics
Onion
Carrot
Celery & leaves
Bell Pepper
Cabbage, green
Butter
Tomato Paste
----------
Prunes
Diced Tomatoes
Salt
Pepper
Garlic
Dill
Parsley
-- Serve with
Sour Cream (5)
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Do Ahead: - (5+ hrs - 45 min work)
- Make the BEEF STOCK and cook the
BEEF. Let it cool completely for neat and easy
slicing. Cooling in the broth is best, if you have time.
Make: - (1-1/4 hrs + rest and reheat time)
- Slice the COOKED BEEF into medium bite size pieces. Cut the
HAM into similar size pieces and mix with beef.
- Cook BEETS. Most recipes say wrap individually in foil and
bake at 375°F/190°C for 1-1/4 hour but boiling in the skins
works well enough (here in Southern California we're reluctant to fire
up ovens unless we really have to).
- When Beets are cool enough to handle, rub off the skins and
slice about 1/4" thick, then cut the slices into sticks about 1/4" wide.
Place in a bowl and sprinkle with LEMON JUICE. Turn a couple
times while they sit.
- Peel POTATOES and cut into large bite size pieces. Put in the
pot with the stock and bring to a simmer.
- Chop ONION medium, cut CARROT into short matchsticks,
chop CELERY medium and mix all.
- Char the BELL PEPPER black with your propane torch and rub
off the skin under running water. Cut into strips about 1/4" wide by 1"
long. Add to Onion Mix.
- Core the CABBAGE, quarter lengthwise and cut crosswise into
narrow shreds.
- In a 3 quart sauté pan or a wok heat 2 T Butter and fry
Onion mix stirring over moderate heat until onions are
translucent, then stir in Cabbage. Continue to fry stirring
until cabbage is softened and coated with oil. Stir in
Tomato Paste, then add all to the stock pot.
- Add Beets and Lemon Juice to the pot. Chop PRUNES
and add to the pot along with Diced Tomatoes (sadly, these are
best from a can). Season to taste with Salt and Pepper.
Simmer for another 10 minutes or so.
- Chop GARLIC small, chop DILL and PARSLEY medium,
and add to the pot along with the Cooked Beef and Ham. Add water
to get the degree of soupiness you want. Bring to a boil and simmer
another 5 minutes.
- Take off the heat and let the soup rest in a cool place for a few
hours or overnight.
- Bring back to a simmer, check seasoning and serve hot. Serve
Sour Cream on the side to be added by individual diners as
they see fit. Do not stir sour cream into the pot - it turns
the soup a brilliant fluorescent pink many find quite unappetizing
(but Filipinos like that color).
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