|
My
Favorite Borscht
3 pounds beef shinbone 2 pounds beef brisket, cut into 1-inch pieces 4 cups shredded cabbage 2 cups diced beets 2 large onions, chopped 3 1/2 cups canned tomatoes 3/4 cup lemon juice 6 cloves garlic, minced 1/4 cup chopped parsley 1 small bay leaf, crumbled 1 teaspoon paprika 3 tablespoons sugar 1 teaspoon salt Freshly ground black pepper Sour cream for serving |
| Cover the shinbone
and brisket with 2 quarts of water in a large pan. Bring to a boil, reduce
heat, and simmer covered for 1 hour. Add the cabbage, beets, onions, tomatoes,
lemon juice, garlic, parsley, bay leaf, paprika, sugar, salt and pepper,
and simmer for an additional 2 hours. Remove the shinbone, trim off the meat, and discard the bone. Cut the meat into 1-inch pieces. Return the meat to the soup and simmer for an additional 10 minutes. Serve with sour cream. Yield: 6 servings. |