Cabbage borscht

Yield: 6 servings

Measure Ingredient
1 Head cabbage, chopped fine
1 Onion, chopped fine
1 Meaty soup bone *OR*
1 pounds Boiling beef
Salt
1 Can tomato paste (6 oz)
6 Tomato paste cans of water
½ Box brown sugar (? size)
Juice from one lemon

Place the cabbage and onion chopped fine into the pan with meat. Add a dash of salt and half a box of brown sugar. Cover and cook over low heat until the cabbage shrinks and is almost tender. Add the tomato paste mixed with the water. Add the juice of the lemon, Mix well. Cover and cook over low heat for about 1½ hours. Taste while cooking and add more sugar according to taste. If the soup is too thick add some water. If the soup is too thin, add a little flour mixed with water to make it thicker.

(Another one translated from the Yiddish...) Posted by Hilde Mott 2/13/95 Submitted By HILDE MOTT On 02-14-95

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