Cooking Recipe Polish Cabbage Borshcht
Recipe Ingredients
2 1/2 lb
Beef flanken
1
Marrow bone
6 c
Water, cold
1
Onion; quartered
1
Cut up celery (rib?)
16 oz
Stewed tomatoes
1/2
Head cabbage, shredded
2 ts
Salt
Pepper to taste
Juice of 2 lemons
2 ts
Sugar
1/2 c
White raisins
Directions
Put the meat and marrow bone in cold water in a large kettle and
bring it to a boil. Add the onion, celery and tomatoes. Again, bring
it back to a boil. Reduce heat, cover and simmer for 2 hours, until
the meat is tender. Add the cabbage, salt, pepper to taste. Cook 30
minutes until the cabbage is tender. Add lemon juice, sugar and
raisins and cook 10 minutes more.
(This recipe was translated from Yiddish as I went along...sorry for
any major goofs!)
per Hilde Mott
Fidonet COOKING echo