posted by Angel 11-14-100 10:16 PM
Russian Cabbage Borscht
2 lb. flanken
1 large onion
1 (1 lb. 12 oz.) can crushed, peeled tomatoes
1/2 head green cabbage, shredded
1/2 cup raisins
salt and pepper to taste
brown sugar and lemon juice to taste
Place 2 quarts cold water into a Dutch oven. Add meat and bring to a boil. Skim top of all foam that comes to surface. Add onions, tomatoes, cabbage, raisins and salt and pepper to taste and cook at a simmer for 2 hours or until meat is tender. Taste soup to test whether it needs to be made tarter or sweeter. Adjust seasoning with lemon juice or sugar.