|Cold water to cover meat and bones|
|2 pounds||Short ribs,briskt,or flanken|
|2||Marrow bones (up to 3)|
|2||Pieces of sour salt or juice of one lemon|
|8||Beets peeled and sliced|
|4||Cloves of garlic start with 4 cloves sliced, add the rest minced to taste throughout the cooking time (up to 11)|
|Salt and pepper to taste|
In a large pot simmer beef and bones in water to cover .Skimming until clear, when no more foam rises to the top add sour salt or lemon juice, beets, sugar, salt, pepper, and 4 cloves of sliced garlic. Let it simmer for a bit then taste and adjust the tartness and garlic. Simmer on a low flame for about 3 hours until the meat is tender,tasting and adjusting tartness and garlic level throughout. Serve over boiled potatoes.
This is the way my Bubbe cooked and served it at least it's as close as I can come to it. She didn't leave a recipe and my mother never wrote it down when she helped her make it.
It was only made on Passover. My mother says tha she also used a fermented beet juice called Rossel to cook the borscht but we can't figure out how to make it or how to use it. Any help or suggestions with the above will be greatly appreciated. Hope you enjoy the borscht. Thanks in advance for any help.
Posted to JEWISH-FOOD digest V96 #113 From: jstiler@... (Joyce Stiler) Date: Sun, 29 Dec 1996 11:02:03 -0500
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