Recipe: Cabbage Meat Borscht
- 1 medium cabbage, shredded
- 1 large knuckle bone with meat
- 1 onion, sliced
- 1 large can (size 2-1/2) whole tomatoes or tomato puree
- 1 can water
- 1 tbsp salt
- 1 tsp white pepper
- 1 tbsp sugar
- 1/3 cup brown sugar
- Juice of 1 lemon
Using a 6 quart soup kettle, combine onions, soup bone and meat, whole tomatoes
(including liquid), can of water and spices. Stir and taste. Adjust seasoning,
should be sweet and sour. Taste improves with cooking. Add shredded cabbage
on top. It will heap quite high but will settle as it cooks. Cover and bring
to a boil. Reduce heat and simmer for 2-3 hours. Serves 8. Origin - Russia.
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