Borsht - Cabbage/beet Soup

Title: BORSHT - CABBAGE/BEET SOUP

Categories: Soups, Jewish, Ethnic

Yield: 8 servings

1 Med Cabbage

3 c Garlic

Beet; bunch

Carrot; few

1 Lg Onion

Celery

3 lb Bone; meat/marrow bones

Lemon; (fresh, frozen juice

This is a hearty sweet and sour meat sup 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. MMMMM