Borscht II

This takes some time, but is well worth the effort. I use a food processor. It is a hearty soup, great on a cold winter night. Serve hot, topped with sour cream.

• Cooking Time: 3 hr
• Total Time: 3 hr
• Calories: 283 Calories

Ingredients

• 2 teaspoons salt
• 2 teaspoons white sugar
• 1 tablespoon lemon juice
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 cup tomato juice
• ⅛ teaspoon ground black pepper
• 6 cups water
• 1 pound beets, peeled and shredded
• 2 stalks celery, cut into 1 inch pieces
• 3 pounds bone-in beef shank
• ½ pound carrots, cut into 1 inch pieces
• ⅓ medium head cabbage, shredded

Recipe Instructions

Step 1

In a large pot over medium heat, brown beef in oil. Stir in onion and water, reduce heat and simmer, covered, 2 hours, until meat is tender.

Step 2

Remove meat from broth and set aside to cool slightly. Stir carrots, celery, cabbage, beets, tomato juice, lemon juice, sugar, salt and pepper into broth. When meat is cool enough to handle, cut meat from bone and into bite-size pieces and return to soup. Simmer until vegetables are tender, 20 to 30 minutes.