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Ingredients
4 Medium tomatoes
4 Tbsp butter
1 Cup finely chopped onions
2 Cloves garlic, finely chopped
1 lb Beets, trimmed and shredded (2 cups)
1/2 celery root, peeled and coarsely grated (1 cup)
1 Parsley root, peeled and coarsely grated (1 cup)
1 Parsnip, peeled and coarsely grated (1 cup)
1/2 tsp sugar
1/4 cup red wine vinegar
1 Tbsp salt
2 quarts beef stock
1 lb boiling potatoes, peeled and cut into 1.5 inch chunks
1 lb cabbage, cored and coarsely shredded
1 lb boiled brisket or ham, cut into 1 inch chunks
3 Tbsp parsley, finely chopped
Sour cream
One batch makes about 5 litres
Directions
- Drop tomatoes into boiling water for 15 seconds.
- Run them under cold water and peel them.
- Cut out the stem.
- Slice in half crosswise.
- Squeeze halves gently to remove juices and seeds.
- Chop them coarsely. Set aside.
- In a heavy 10- to 12-inch skillet or casserole, melt butter over moderate heat.
- Add onions and garlic.
- Stir frequently, cooking for 6 to 8 minutes, until soft and lightly coloured.
- Stir in the beets, celery root, parsley root, parsnip, half of the tomatoes, sugar, vinegar, salt, and 1.5 cups of the stock.
- Bring to a boil over high heat.
- Partially cover the pot and lower heat.
- Simmer for 40 minutes.
- During the simmer, pour the remaining stock into a 6- to 8-quart casserole.
- Add the potatoes and cabbage.
- Bring to a boil.
- Partially cover and lower heat.
- Simmer for 20 minutes, or until potatoes are tender but not falling apart.
- After all simmering, combine both pots, add remaining tomatoes and the meat.
- Simmer partially covered for 10 to 15 minutes.
- Taste for seasoning.
- Serve sprinkled with parsley, accompanied by sour cream.