RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Borscht, Cabbage and Beef #1 - meat
This recipe for Cabbage Borscht intrigued me because it has lemon juice but no sugar. I wonder if the cook Mollie Gornbein has Balkan ancestors. I know that Balkan stuffed cabbage is very tart, unlike Ashkenazi stuffed cabbage. I wonder if something similar occurs in flavoring Balkan cabbage borscht. Karen Selwyn * * * * * * * * "Mollie Gornbein, a resident of the home, is justly proud of this soup. 'If I say so myself, it is delicious,' she writes in the introduction to the recipe." Barbara Hansen CABBAGE AND BEEF BORSCHT 1 1/2 pounds beef short ribs 2 pounds cabbage, shredded 1 large onion, finely chopped 3 carrots, shredded 1/2 cup tomato sauce 7 cups water, combined with beef bouillon cubes if desired 1/2 pound mushrooms, sliced Salt, pepper 2 to 3 tablespoons lemon juice 2 dashes oregano 1 tablespoon chopped parsley Brown shortribs on all sides in hot stockpot over medium heat. Add cabbage, onion and carrots and cook until cabbage wilts, about 5 minutes. Add tomato sauce and water, then cover and cook until meat is tender, 1 1/2 to 2 hours. Add mushrooms, 2 to 3 teaspoons salt or to taste, 1/2 teaspoon pepper or to taste and cook 15 minutes. Add lemon juice, oregano and parsley and cook 5 more minutes. 4 to 6 servings. Original Source: MAMA COOKS CALIFORNIA STYLE Los Angeles Jewish Home for the Aging Current Source: "Mandelbread and Other Secrets" Barbara Hansen LA TIMES (on-line edition), 3/18/98
