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Cabbage Borscht Recipe

   
 

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     Cabbage Borscht

Category   Breakfast - Brunch
Sub Category   None

Ingredients
2 lbs beef soup bones
2 quarts water, or more as needed
12 carrots, chopped
6 potatoes, cubed
1 head cabbage, finely chopped
3 onions, minced
1 1/2 T chopped fresh parsley
1 bay leaf
1 t salt
 
1 pinch ground black pepper
1 1/2 cups chopped tomato
1/2 cup heavy cream

Instructions
Bring beef soup bones and water to a boil in a large pot over medium high heat. Reduce heat and simmer for 1 1/2 hours, adding more water, as necessary, to maintain the 2 quart level. Remove and discard the soup bones, then strain the broth into a fresh pot and return to the stove.
Stir in the carrots, potatoes, cabbage, onions, parsley, bay leaf, salt, and pepper. Cook until the potatoes are easily pierced with a fork, about 20 minutes, Stir in tomatoes and return soap to a boil.
Serving Suggestions
Serve individual bowls of soup topped with heavy cream.


Originally Submitted
7/22/2013





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