Borsht - cabbage/beet soup

Yield: 8 Servings

Measure Ingredient
1 \N Med Cabbage
3 cups Garlic
\N \N Beet; bunch
\N \N Carrot; few
1 \N Lg Onion
\N \N Celery
3 pounds Bone; meat/marrow bones
\N \N Lemon; (fresh, frozen juice

This is a hearty sweet and sour meat sup that can be used as a main dish. oup. 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.

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