Recipe - Cabbage Borsch

2 pound Plate brisket
1 Marrow bone
1 Onion minced
2 cup Canned tomatoes
1 small Head cabbage shredded
One half cup Seedless raisins
2 Lemons ; juice of
One fourth cup Brown sugar
2 teaspoon Salt
Pepper to taste

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From: Lita (alotzkar@direct.ca)

Source: "Love & Knishes" by Sara Kasdan

Bring meat, marrow bone and 1 One half quarts of water to a rapid boil. Skim.
Add onion and tomatoes. Bring to boil again, reduce heat and simmer until
meat is tender (about 2 hours). Sprinkle the shredded cabbage with a
handful of salt and let stand while soup is cooking. Drench with hot water
and drain (the cabbage). Add cabbage and raisins to borsch. Cover and
simmer until the cabbage is tender (about 30 minutes). Add lemon juice,
sugar, salt and pepper. Simmer 10 minutes longer. Serve hot. Serves 8

Note: It is impossible to give exact measurments for sugar.Just keep
tasting for sugar and lemon juice until you have it the way you like it.

Posted to JEWISHFOOD digest V97 #311 by "Jeffrey A. Freedman"
jefffree@eskimo.com on Nov 29, 1997