-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> I've had beet greens a few times. Don't care if I am never served them
 DD> again. Even so, I'd like to try chard as chard - just to see what it's
 DD> all about.

 JW> Don't bother then. Chard is beets.

Oddly, I do like beet-root any way that it has ever been presented to
me. 
 
 JW> Maybe bok choy, snow peas and scallions are more up your alley when
 JW> it comes to green vegetables ...

All of those are OK+. Especially down the Chinese restaurant.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Boris' Borscht
 Categories: Soups, Beef, Vegetables, Dairy, Potatoes
      Yield: 7 Servings
 
           Oil
  1 1/4 lb Slice bone-in beef shank w/a
           - lot of meat
           +=OR=+
      1 lb Stew beef; excess fat
           - trimmed
      1 lg Onion; chopped
      8 c  Beef broth or stock;
           - divided
      4 lg Beets; peeled, chopped
      1 lb Carrots; peeled, chopped
      1 lg Russet potato; peeled, in
           - 1/2" cubes
      2 c  Thin sliced cabbage
    3/4 c  Chopped fresh dill
      3 tb Red wine vinegar
      1 c  Sour cream
           Salt & fresh ground pepper
 
  Brown the beef, add onions: Heat 2 teaspoons oil in a
  large, thick-bottomed pot on medium high heat. Add the
  shank slice or stew beef. Let the beef brown lightly on
  one side, then turn over.
  
  Add the chopped onions to the pot. Let the onions cook
  and soften, about 5 minutes.
  
  Add 4 cups broth, cook until beef is tender: Pour 4 cups
  of beef broth over the beef and onions in the pot. Bring
  to a boil. Lower the heat to a simmer, cover and cook
  until the meat is falling-off-the-bone tender, about 1
  hour 30 minutes.
  
  While the beef is cooking, prep and roast the beets,
  carrots, and potato: Peel and chop the beets, carrots,
  and potatoes in 1/2" pieces. Toss the beets and carrots
  with a teaspoon or two of olive oil and spread them out
  in a single layer on a foil lined roasting pan. Roast in
  a 400§F/205§C oven for 15 minutes.
  
  Toss the potatoes with olive oil and make room for them
  in the roasting pan, and roast everything an additional
  15 minutes.
  
  Remove the meat from the pot. Once the beef has cooked
  through until tender in step 2, remove from the pot, and
  take the pot off the heat. If you are using a beef
  shank, remove and discard any bone, connective tissue,
  and excess fat. Chop the meat into bite sized pieces.
  
  Skim off excess fat from the liquid in the pot.
  
  FINISH COOKING THE SOUP: Return the pot to the stove and
  add the remaining broth, the carrots, beets, and the
  diced potato. Add the chopped meat to the pot, the
  sliced cabbage, and a half cup of the fresh dill. Bring
  to a simmer, and cook for another 15 minutes or so,
  until the cabbage is cooked through.
  
  Add the vinegar and season to taste with salt and
  freshly ground black pepper. I use about 2 teaspoons of
  salt and 1 teaspoon of pepper, but the amount you use
  will depend on how salty your beef broth is to begin
  with.
  
  The soup is best made a day ahead. (The longer the soup
  sits by the way, the more it will all turn the deep red
  color of beets.)
  
  Serve ladled into bowls with a dollop of sour cream and
  a sprinkling of fresh dill.
  
  Yield: Serves 6 to 8
  
  RECIPE FROM: https://www.simplyrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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