Yield: 1 Servings
|2 pounds||Plate brisket|
|1 \N||Marrow bone|
|1 \N||Onion diced|
|2 cups||Canned tomatoes|
|1 small||Head cabbage- shredded|
|½ cup||Seedless raisins|
|2 \N||Lemons ; juice of|
|¼ cup||Brown sugar|
|\N \N||Pepper to taste|
Here are recent posts to the rfcj ng ...
From: Lita (alotzkar@...)
Source: "Love & Knishes" by Sara Kasdan Bring meat, marrow bone and 1½ quarts of water to a rapid boil. Skim.
Add onion and tomatoes. Bring to boil again, reduce heat and simmer until meat is tender (about 2 hours). Sprinkle the shredded cabbage with a handful of salt and let stand while soup is cooking. Drench with hot water and drain (the cabbage). Add cabbage and raisins to borsch. Cover and simmer until the cabbage is tender (about 30 minutes). Add lemon juice, sugar, salt and pepper. Simmer 10 minutes longer. Serve hot. Serves 8 Note: It is impossible to give exact measurments for sugar.Just keep tasting for sugar and lemon juice until you have it the way you like it.
Posted to JEWISH-FOOD digest V97 #311 by "Jeffrey A. Freedman" <jefffree@...> on Nov 29, 1997