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Borscht, Cabbage I (M/P, KLP, TNT)
Source: "Best of Jewish Cooking"
Serves: 8 to 10

4 quarts boiling water
2 pounds meat-marrow bones (optional)
1 medium head cabbage, shredded
4 or 5 tomatoes, peeled and diced
1 large onion, diced
Kosher salt
Freshly ground pepper
2 medium pieces sour salt or 1 lemon
2 tablespoons sugar
2 tablespoons honey

In large pot with boiling water, put bones and meat. Keep a rapid boil and keep skimming off foam and fat from top for about 1/2 hour.

Then add cabbage and tomatoes, onion, salt and pepper and cook about 1-1/2 hours over low flame or until meat is soft. Add sour salt or lemon juice and sugar and honey to taste. If it needs more water as it cooks, add as needed. If you prefer a less sweet flavor, you can cut the amount of sugar by half.

Poster's Notes:
I have made this soup pareve without the meat or bones. I also add raisins. While the recipe says you might want to cut the sugar, we like things sweet so I usually add more sugar as well as more lemon juice, salt, pepper. My suggestion start off the way the recipe is written but then taste it before it's finished cooking and add more of whatever you feel is missing.

Posted by Harriet Sassoon

Nutritional Info Per Serving: N/A