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| Home -> [Cabbage, Eastern European, Polish, Soups & Stews, Vegetables] -> [Polish cabbage borshcht Recipe] |
Polish cabbage borshcht
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Cabbage, Eastern European, Polish, Soups & Stews, Vegetables |
Rating: |
0 |
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Ingredients:
| 2 1/2
| lbs | Beef flanken | | 1
| | Marrow bone | | 6
| cup | Water, cold | | 1
| | Onion, quartered | | 1
| | Cut up celery (rib?) | | 16
| oz | Stewed tomatoes | | 1/2
| | Head cabbage, shredded | | 2
| tsp | Salt | | | Pepper to taste | | | Juice of 2 lemons | | 2
| tsp | Sugar | | 1/2
| cup | White raisins |
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Procedures:
| 1 | Put the meat and marrow bone in cold water in a large kettle and bring it to a boil. | | 2 | Add the onion, celery and tomatoes. | | 3 | Again, bring it back to a boil. | | 4 | Reduce heat, cover and simmer for 2 hours, until the meat is tender. | | 5 | Add the cabbage, salt, pepper to taste. | | 6 | Cook 30 minutes until the cabbage is tender. | | 7 | Add lemon juice, sugar and raisins and cook 10 minutes more. | | 8 | (this recipe was translated from yiddish as i went along...sorry for any major goofs!) per hilde mott fidonet cooking echo |
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