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Borscht, Cabbage w/Flanken I (M, KLP, TNT)
Source: "Let Us Eat Cake," by Sharon Boorstin
Serves: 6

1 tablespoon margarine
2 to 2-1/2 pounds beef short ribs
1 onion, peeled and quartered, with 1 whole clove stuck in each quarter
2 cloves garlic, peeled
3 sprigs fresh dill
3 cups beef stock or bouillon
2 cups water
3 large beets, peeled and cut into bite-size cubes
2 cups shredded green cabbage
2 carrots, diced
1 leek, outer leaves removed, coarsely chopped
2 tomatoes, chopped
1 large potato, peeled and coarsely chopped
1 tablespoon tomato paste
5 cups chicken stock or bouillon
1-1/2 to 2 teaspoons caraway seeds, or more to taste
1/4 cup chopped fresh dill
1 to 2 teaspoons sugar
Salt and pepper to taste
Juice of one lemon

In a heavy frying pan, melt the margarine and brown the ribs over medium-high heat for 12-15 minutes, turning often so that they are cooked on all sides. Remove the ribs from the pan and blot with paper towels to absorb the grease.

In a big soup pot, put the ribs, the clove-studded onion, the dill sprigs, beef stock, and water, and bring to a boil. Lower the heat and simmer, covered, for one hour.

With a slotted spoon, remove the onion and cloves from the soup and discard. Add the remaining ingredients except for the chopped fresh dill, sugar, salt and pepper, and lemon juice, and return to a boil. Lower the heat and simmer, uncovered, for 1 hour. (If liquid reduces too much, add chicken stock or bouillon, one cup at a time.) Cool to room temperature.

Remove the bones and shred off the meat. Discard the bones, fat, and gristle, and return the shredded meat to the soup. Refrigerate the soup overnight or until ready to serve.

Before serving, with a slotted spoon, remove the beef fat that has congealed on the surface of the soup and discard. Bring the soup to a boil and add the remaining ingredients. Lower the heat to simmer and cook for 5 to 10 more minutes.

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: N/A