Title: Borsht - Cabbage/beet Soup@***Bgmb90b
Categories: Soup Jewish Ethnic
Yield: 8 Servings
| 1 | | Med Cabbage |
| 3 | c | Garlic |
| | | Beet; bunch |
| | | Carrot; few |
| 1 | | Lg Onion |
| | | Celery |
| 3 | lb | Bone; meat/marrow bones |
| | | Lemon; (fresh, frozen juice |
This is a hearty sweet and sour meat sup that can be used as a main dish.
oup. Bubbies measurements were never exact. You need to taste. Put meat
and bones in a 8 or 12 qt stock pot. Put in cans of tomato, cover with
water and bring to a boil. In the meantime, get your veggies ready. Slice
beets and carrots, others go in whole. When stock boils, skim off top. Put
in beets, carrots, garlic, and other veggies. Turn heat down to a simmer
and keep lid on askew. After about an hour, put in garlic and sugar. I have
used Sweet and Low. Amounts are a matter of preference. It should have a
rich, sweet and sour taste. I break up the meat and stir it back into the
soup before serving.