Winter borscht (meat vegetable soup)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Dwigans fwds07a | ||
| 6 | cups | Water |
| 2 | Pcs marrow bone | |
| 2 | pounds | Lean bottom round -- blade |
| Or chuck steak | ||
| 2 | pounds | Beets |
| ½ | small | White cabbage |
| 2 | Carrots | |
| 1 | large | Onion |
| 3 | Stalks celery | |
| 1 | Green pepper | |
| 1 | Red pepper | |
| 1 | Potato | |
| 2 | Or 3 garlic cloves -- | |
| Minced | ||
| Salt and pepper to taste | ||
| 1 | teaspoon | Sugar |
| Juice of 1 lemon | ||
| Oregano to taste | ||
Directions
In a large kettle bring water to boil, Add the meat and marrow bones and cook over medium heat until froth forms on the surface; skm off.
While the meat is cooking, clean and peelthe vegetables;grate all of them. After the froth has been removed add the g Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman