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Borscht, Russian Cabbage II (M, KLP, TNT)
Source: Unknown
Serves: 8 to 10

6 cups beef, chicken, or vegetable broth
1 or 2 onions, chopped
1 pound beef stew meat, in small chunks
1 15-ounce can diced tomatoes, undrained
4 cups red or green cabbage, chopped or sliced thinly
2 cups sauerkraut, undrained (optional)
3/4 cup brown sugar
1/2 cup lemon juice
1/4 cup tomato sauce
1/4 cup ketchup
1/2 cup carrots, sliced thinly
1/2 cup celery, chopped (optional)
1/2 cup golden raisins (optional)
Salt, to taste
Pepper, to taste

For Top-of-Stove:
Combine all ingredients adding cabbage last. Test sweet and sour, adding sour salt, if you have it.

Simmer for 20 minutes or until carrots are tender. Adjust seasonings, and serve.

For Crockpot:
Put meat and onion in crockpot and cover with beef, chicken, or vegetable broth and tomatoes. Cook on low for three hours.

Add the rest of the ingredients. Cook on low for three hours. Add salt and pepper as needed.

Poster's Notes:
This is rendition of the hearty sweet-and-sour soup that reflects my Russian-Jewish heritage. I obtained it online several years ago. The measurements are approximate and should be adjusted according to taste.

The recipe is true to my childhood, and I make it frequently, with variations.

For example, I use chuck roast instead of stew meat, add golden raisins, use white sugar instead of the brown sugar, and/or use a large can of tomatoes instead of all of the diced tomatoes, tomato sauce and ketchup. In fact, I usually make the soup with whatever beef bones I have on hand and flanken.

Posted by Gloria Whitman

Nutritional Info Per Serving: N/A