Cabbage And Kraut Borscht Stock Recipe
Ingredients
| 2 pounds beef chuck roast, cubed | ||
| 2 pounds meaty soup bones | ||
| Water | 3 Quart | |
| Carrot | 1 , cut in to chunks | |
| Onion | 1/2 , quartered | |
| 1 rib celery, cut in large pieces | ||
| Thyme | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Bay Leaf | 1 | |
Directions
Combine all ingredients in a stockpot.
Bring to a boil; reduce heat and skim.
Simmer, uncovered, for 2 hours, or until the beef is tender.
Remove beef and bones; skim fat from stock.
Remove meat from bones; cut up and set aside.
Bring to a boil; reduce heat and skim.
Simmer, uncovered, for 2 hours, or until the beef is tender.
Remove beef and bones; skim fat from stock.
Remove meat from bones; cut up and set aside.
Chef
