Polish cabbage borshcht
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Polish cabbage borshcht
  Polish    Cabbage    Soups  
Last updated 6/12/2012 1:18:26 AM. Recipe ID 49297. Report a problem with this recipe.
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      Title: Polish cabbage borshcht
 Categories: Soups, Polish
      Yield: 6 Servings
  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
  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

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Recipe ID 49297 (Apr 03, 2005)

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