RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Borscht, Sweet & Sour Cabbage #2, Mom's - meat
In the true peasant version, I suspect there would have been significantly less meat involved in the recipe. I haven't made this in years, but I have this vague recollection that I did lots of fiddling with the sweet and sour balance in the final taste adjustment. Karen Selwyn * * * * * * Mom's Cabbage Borscht 2 lbs. boneless beef chuck roast or stew meat, cut in 1" cubes 2 marrow bones (optional) 1 medium onion, sliced 2 cups canned tomatoes, drained 1 small head cabbage, cored and shredded 1/2 cup seedless raisins juice of 2 lemons 1/4 cup brown sugar 2 teaspoons salt 2 quarts beef stock (home made recommended) Place soup meat and marrow bones in large stock pot. Cover with beef stock. Bring liquid to a boil, reduce heat and simmer with lid slightly ajar for 1 hour. During the simmer, check the stock and, if necessary, skim off any scum. Add remaining ingredients and simmer an additional hour with lid slightly ajar. Remove marrow bones from the soup. Taste for seasoning, adding more lemon juice, sugar and salt, if necessary. If seasoning has been adjusted, simmer 15 minutes more.
