Polish - Beet Beef Soup (Barszczyk)

[Olga Drozd]

Polish - Beet Beef Soup (Barszczyk)

2 pounds brisket or plate of beef
1 marrow bone, cracked
3 quarts water

1 cup chopped onions
8 large beets, peeled and halved
1 cup canned tomatoes

1 1/2 pounds cabbage, shredded
2 teaspoons salt
1/2 teaspoon freshly ground black pepper

1 pound lima beans, shelled or 1 package, frozen
2 Tablespoons minced parsley
2 Tablespoon minced dill

Wash the meat and bone, and put in a kettle or large saucepan with the water.  Bring to a boil, and skim the top. Cook over medium heat for 1 hour.  Skim the top.  Add the onions, beets, and tomatoes.  Cover and cook 30 minutes. Add the cabbage, salt, and pepper. Re-cover and cook 30 minutes.  Add the cabbage, salt, and pepper.  Re-cover and cook 30 minutes. Add the lima beans, and cook 20 minutes longer.  Remove the beets, grate 1/2 of them, and return the grated beets to the soup. Stir in the parsley and dill; taste for seasoning, and bring to a boil.  Remove the meat and bone.  The meat may be cut into cubes and served in the soup, or sliced and served separately.

Serve the soup with a boiled potato.  Serves 6 to 8.