From Moscow, we took the high-speed train to St. Petersburg. It’s smaller and more European in style, with lots of canals and bridges throughout. Cathedrals dot the landscape. We spent practically an entire day at The Hermitage; NYC’s Metropolitan Museum of Art could easily fit inside this palace showcasing millions of works collected by Russian royals. The football field-sized period rooms display gold gilded chandeliers and furniture not to be believed. I imagined being a child growing up here; it would be a fantastic place to play hide and seek. We marveled how in so many rooms we were the only visitors and were able to get very close to paintings.
Beef Bones or 1 pound chuck meat beef with bones
½ head medium sized cabbage (mix red and white)
one large potato, 1 medium parsnip, two medium sized beets, 1 large apple, two carrots, 2 onions, 4 stalks celery, 5-6 cloves of minced garlic, parsley, dill, thyme, lemon, honey, salt, pepper to taste
one large can tomato paste
Boil meat in water, skim off fat, cool for about an hour. Shred cabbage, slice vegetables, add to stock. Add water to fill six- quart pot, cook between two and three hours until meat and vegetables are soft. Remove meat from bones. Cut into small chunks, return to soup, add seasoning.
Traditionally this soup is served with a dollop of sour cream. It doesn’t really need it and I have never served it with the soup. I might make it vegetarian to please my vegan/kosher diet children. Perfect for these in-between March days.