Beef & Cabbage Borscht
By lynleywoman
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Ingredients
- 2 lb. beef short ribs
- 1 beef marrow soup bone
- 2 cups chopped onions
- 1 can 28 oz stewed tomatoes
- 8 cups shredded cabbage
- 1 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup lemon juice
- 3 tbsp tomato paste
- 2 tbsp sugar
Details
Preparation
Step 1
Cut ribs in half.In dutch oven,cover beef ribs and soup bone with water and bring to boil; reduce heat and simmer until meat is no longer pink,about 10 min. Drain and rinse ribs and bone;return to Dutch oven.
Add onions,tomatoes and 4 cups water;cover and simmer over medium-low heat for 1 hr.
Add cabbage,salt and pepper,simmer covered for 1 hour.
Remove ribs and bone. Remove meat from ribs;trim off fat and chop meat. Remove marrow from bone. Return meat and marrow to pot.
Stir in lemon juice,tomato paste and sugar,simmer for 20 min.
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