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Borscht, Red Cabbage (P, KLP, TNT)
Source: My grandmother
Serves: About 24

1 large head red cabbage
3 cans canned tomatoes with juice
1 to 1-1/2 cups brown sugar
2 tbsp. lemon juice
4 to 6 meaty marrow bones

Slice cabbage into thin slices and then go back and cut the slices crosswise.

In a 9-quart pot place all ingredients, fill almost to the top with water and place on a high flame. When it starts to boil turn down the flame and simmer for 2 to 3 hours.

This soup has a sweet and sour flavor so I would suggest tasting it and add more lemon juice or brown sugar according to your taste.

Poster's Notes:
When I was a very little girl one of my favorite dishes was my grandmother's "Cabbage Borscht." She passed away when I was 14 and I never got her recipe but through my married years I was able to reconstruct the recipe and it is just as wonderful as I remember it.

I make this soup every Succot and it is a big hit with some of my kids and an absolute negative with others. Some people serve it with boiled potatoes.

Posted by Judith Bron

Nutritional Info Per Serving: N/A