Mrs Kostyras Beef Stock Recipes

MRS. KOSTYRA'S BORSCHT

Steps:

• Preheat oven to 400 degrees. Place beets on a piece of parchment paper -- lined aluminum foil. Sprinkle with salt and pepper. Fold up edges of foil and parchment to enclose beets. Place on a small baking sheet, and bake until tender when pierced with the tip of a knife, about 1 hour. Let stand until cool enough to handle. Peel, and coarsely grate; set aside.
• Soak mushrooms in hot water for 30 minutes. Drain through a fine-mesh sieve, reserving liquid. Coarsely chop mushrooms; set aside.
• In a medium stockpot, combine stock, beets, mushrooms, mushroom liquid, celery leaves, parsley, garlic, sugar, a large pinch of salt, and a large pinch of pepper. Bring to a boil, reduce to a simmer, and cook for 20 minutes.
• Add lemon juice or citric acid. Taste, and adjust for seasoning. In a small bowl, combine sour cream and flour, stirring until no lumps remain. Whisk in a ladleful of soup, then whisk the sour-cream mixture into the soup. Cook until slightly thickened, about 2 minutes. Stir in dill just before serving.

MRS. KOSTYRA'S MUSHROOM BARLEY SOUP

Steps:

• For complete instructions, visit the original site at https://www.marthastewart.com/349143/mushroom-barley-soup

MRS. KOSTYRA'S BEEF STOCK

Steps:

• Place meat and bones in a large stock pot. Add enough cold water to cover. Bring to a boil, then reduce to a very gentle simmer. Cook, skimming occasionally, until no more foam rises to the surface, about 1 hour. Add water if at any time the surface level drops below the bones. Remove any accumulated fat from the surface.
• Add carrots, celery, parsnip, and bay leaf. Place onion halves directly on the trivet of a gas-stove burner over high heat or on a grill. Turn the onion with tongs as the onion becomes golden brown. If you do not have a gas stove, place the onion on a baking pan, and broil in the oven, turning as each side becomes golden brown. Add onion to stockpot. Continue to simmer until the meat is tender, about 2 hours.
• Prepare an ice-water bath. Strain the stock through a fine sieve, or a cheesecloth-lined strainer, into a large bowl. Discard the solids. Transfer the bowl to the ice-water bath, and let the stock cool to room temperature.
• Transfer the stock to an airtight container. Refrigerate for at least 8 hours, and up to overnight so the fat collects on the top and can be removed. Stock can be refrigerated up to 3 days or frozen up to 4 months.