Jewish Soups and Salad Recipes
Cabbage and Beef Borscht Recipe
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Cabbage and Beef Borscht - meat

1 1/2 pounds beef short ribs
2 pounds cabbage, shredded
1 large onion, finely chopped
3 carrots, shredded
1/2 cup tomato sauce
7 cups water, combined with beef bouillon cubes if desired
1/2 pound mushrooms, sliced
Salt, pepper
2 to 3 tablespoons lemon juice
2 dashes oregano
1 tablespoon chopped parsley

Brown shortribs on all sides in hot stockpot over medium heat. Add cabbage, onion and carrots and cook until cabbage wilts, about 5 minutes. Add tomato sauce and water, then cover and cook until meat is tender, 1 1/2 to 2 hours. Add mushrooms, 2 to 3 teaspoons salt or to taste, 1/2 teaspoon pepper or to taste and cook 15 minutes. Add lemon juice, oregano and parsley and cook 5 more minutes.

4 to 6 servings.

Original Source: Mama Cooks California Style - Los Angeles Jewish Home for the Aging


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