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SOUPS
Cabbage and Beef Borscht
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Cabbage
and Beef Borscht |
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Delicious...
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1 ½
lbs |
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beef
short ribs |
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2
lbs |
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shredded cabbage |
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1
large |
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onion, chopped finely |
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3
large |
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carrots, peeled and shredded |
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½
cup |
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tomato sauce |
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7
cups |
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water, combined with beef bouillon cubes
(if desired) |
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½
lb |
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sliced fresh mushrooms |
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salt
and pepper to taste |
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3
Tbs |
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fresh lemon juice |
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2
dashes |
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oregano |
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1
Tbs |
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chopped fresh parsley |
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1 |
Heat
stockpot over medium heat and brown shortribs on
all sides. Add cabbage, onion and carrots, and
cook until cabbage wilts (about 5 min.). Add
tomato sauce and water, then cover and cook
until meat is tender, 1½-2 hours. |
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2 |
Add
mushrooms, 2-3 t. salt to taste, and pepper, and
cook 15 additional minutes. Add lemon juice,
oregano and parsley and cook 5 more minutes. |
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Servings: 6 |
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