cabbage borsch <meat>

Categories
Jewish
Soup/stew
Yield
6 servings
MeasureIngredient
2 pounds Brisket
  Beef bones
2 quarts Water
Onions -- diced
3 cups Canned tomatoes
3 pounds Cabbage -- coarsely
  Shredded
2 teaspoons Salt
½ teaspoon Pepper
¼ cup Lemon juice
2 tablespoons Sugar
3 tablespoons Seedless raisins

Combine the brisket, bones and water in a deep saucepan. Bring to a boil and skim. Add the onions and tomatoes. Cover and cook over low heat 1 hour. Add the cabbage, salt andpepper. Cook 1 hour. Stir in the lemon juice, sugar and raisins. Cook 20 min Recipe By : Jennie Grossinger - "The Art Of Jewish

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