Borscht Ii
Serves: 6
Luisa Champlin
1 January 1970
Based on User reviews:
52
Spice
56
Sweetness
50
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Vegetable Oil6 cups
Water1 medium
Cabbage (head, shredded)1 cup
Tomato Juice1 tbsp
Lemon Juice2 tsps
White Sugar2 tsps
Salt1 tsp
Ground Black PepperDirections:
1
In a large pot over medium heat, brown beef in oil
2
Stir in onion and water, reduce heat and simmer, covered, 2 hours, until meat is tender
3
Remove meat from broth and set aside to cool slightly
4
Stir carrots, celery, cabbage, beets, tomato juice, lemon juice, sugar, salt and pepper into broth
5
When meat is cool enough to handle, cut meat from bone and into bite-size pieces and return to soup
6
Simmer until vegetables are tender, 20 to 30 minutes