Foods & Recipes Recipes
Borsht - Cabbage/Beet Soup
Clayton Schmitt, e-mail message to Michael Miller.
Yield: 8 Servings
1 medium cabbage
3 cloves garlic
1 large onion
3 lb. bone; meat/marrow bones
lemon; (fresh, frozen juice)
This is a hearty sweet and sour meat soup that can be used as
a main dish soup. 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.
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by contacting Michael