Soups: Borscht 23 by Recipe Cottage

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	Borscht 23

		Russian Borscht Yield: 12 servings Oil to saute 2 large onions chopped 2 cups carrots coarse chopped 1 cup celery chopped 2 garlic cloves smashed 5 lb short ribs of beef 2 bay leaves 64 oz beef stock or broth 1 large can diced tomatoes & liquid 15 oz can tomato sauce 1 cabbage, sliced 2 cups potatoes cubed 1 bunch beets, cooked and julienned 1/2 cup brown sugar 1/4 cup fresh lemon juice 1/4 cup sweet vermouth Salt and pepper to taste In a large heavy duty pot, heat oil( I like olive ) and brown meat on both sides, remove and set aside. In same pot cook: onions, carrots, celery, bay leaf, garlic until softened. Return meat to pot and add broth to cover. Add cabbage, potatoes, tomatoes, tomato sauce and bring to a boil. Cover and simmer 2 to 3 hours until meat is fork tender and falls off bones. Remove meat from bones and add back to pot. Stir in beets, season with salt, pepper, brown sugar and lemon juice to achieve a sweet and sour taste. Simmer 10 minutes longer. Lastly stir in sweet vermouth. This soup freezes well and flavor improves if served the following day. Some people like to add a dollop of sour cream to each serving bowl. It a most delicious recipe for winter and one can vary this recipe according to their taste.