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Print this Recipe    Borscht 21

CABBAGE BORSCHT

2 pounds soup meat
1 soup bone
1 onion
2 cups stewed or fresh tomatoes
6 cups cold water
1 head cabbage, shredded
1/2 cup raisins
salt
pepper
sugar
lemon juice

Add meat, bone, onion, and tomatoes to water in a large kettle.
Cover. simmer gently 2 hours. Salt shredded cabbage thoroughly.
Drench with hot water, chill with cold, drain and add with raisins
to soup. Simmer, covered, 30 minutes longer, ot until meat and
cabbage are tender. Season with salt and pepper. Add sugar [or
honey, I suppose] and lemon juice to taste and simmer 15 minutes
longer. Serve hot. Serves 6.

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