Beef & Cabbage Borscht

By lynleywoman

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

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.