*  Exported from  MasterCook  *
                          Hutchinson Beef Borscht
 Recipe By     : Great Midwest Cooks (1992:128)
 Serving Size  : 6    Preparation Time :2:00
 Categories    : Central Europe
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         beef chuck, lean
    2      tablespoons   cooking oil
    3      cups          water
    2                    bay leaves
    3      cups          cabbage -- coarsely chopped
    2      cups          potatoes -- cubed
      1/2  cup           chopped onions
      1/4  cup           chopped green bell pepper
    1      tablespoon    parsley -- chopped
    1      tablespoon    instant beef bouillon granules
      1/2  teaspoon      dried dill weed
   16      ounces        canned tomatoes -- cut up
      1/4  cup           light cream or sour cream
 Although partners, beet and borscht are not inseparable.  Here’s a borscht
 of beef, potatoes, cabbage and a hint of dilly-cream.  The borscht was
 served at the annual Mennonite Relief Fair in Hutchinson, Kansas. It and
 other recipes were brought to the Plains generations ago by Russian, German,
 and Swiss.  The use of cooking oil acknowledges today’s generation.
 Traditionally the meat was browned in lard and butter.  Allow about 2 hours
 from dicing to serving.
 1. Use a lean cut of beef chuck, trimmed of fat.  Cut meat into 3/4 inch
 pieces.  In a large kettle, brown the meat, half at a time, in hot cooking
 oil.  Return all meat to the kettle.  Add water and bay leaves.  Bring to
 boiling; reduce heat. Cover and simmer for 60 minutes or till the meat is
 nearly tender.
 2. Stir in cabbage, potatoes ,onions, green pepper, parsley, bouillon
 granules, and dillweed.  Bring to boiling; reduce heat. Cover and simmer 30
 minutes or till meat and potatoes are tender.  Stir in the tomatoes;  heat
 through.  Remove from heat.
 3. Season to taste with salt and pepper.  Remove bay leaves.  Stir in light
 cream or some sour cream, to taste.  Makes 6 servings.
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 NOTES : from 'PatH' phannema@wizard.ucr.edu