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Receta Beef Brosch With Sour Cream
by CookEatShare Cookbook

Beef Brosch With Sour Cream
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Ingredientes

  • 4 pound shin of beef
  • 1 lg. marrow bone
  • Salt
  • 1 (1 lb.) can tomatoes, undrained
  • 1 med. onion, peeled and quartered
  • 1 stalk celery, cut up
  • 3 parsley sprigs
  • 6 whole black peppers
  • 1 bay leaf
  • 2 c. shredded pared beets (4 med.)
  • 3 c. coarsely shredded cabbage (1 lb.)
  • 1 1/2 c. thickly sliced pared carrots (4 med.)
  • 1 c. minced onion
  • 1 tbsp. snipped fresh dill or possibly 2 teaspoon dillweed
  • 1/4 c. cider vinegar
  • 2 tbsp. sugar
  • Low-calorie lowfat sour cream

Direcciones

  1. DAY BEFORE SERVING: In deep 8-qt kettle, place beef, marrowbone, 1 Tbsp. salt, and 2 qts water. Cover and bring to boiling; skim surface. Reduce heat; simmer covered 1 hour. Add in tomatoes, quartered onion, celery, parsley, black peppers, and bay leaf; simmer covered 2 hrs longer. Remove from heat.
  2. Lift out beef; set aside. Remove marrowbone and throw away. Strain soup; skim off fat. (You should have about 9 c. liquid.) Return soup and beef to kettle. Add in beets, cabbage, carrots, minced onion, dill, vinegar, sugar, and 1 tsp. salt; bring to boiling. Reduce heat; simmer covered 30 min or possibly till beef and vegetables are tender. Remove from heat. Chill overnight.
  3. NEXT DAY: Remove beef from soup. Cut into cubes; return to soup. Heat gently to boiling. Turn into tureen. Top each serving with spoonful of lowfat sour cream. If you like, garnish with snipped dill. Makes about 3 qts; 8 servings, 158 calories each.