Russian Cabbage Borscht

This is another recipe for "green" borscht; that is, borscht made without beets. Adapted from The Complete Round the World Meat Cookbook.

• Ready In: 2 hrs 45 mins
• Serves: 10

Ingredients

• 3  lbs beef brisket
•  beef bone (optional)
• 6  cups water
• 1 1⁄2 cups onions, diced
• 2 (29 ounce) cans tomatoes
• 3  lbs cabbage, coarsely shredded
• 1  apple, peeled and diced
• 2  teaspoons salt (or to taste)
• 1⁄2 teaspoon black pepper (or to taste)
• 1⁄3 cup lemon juice
• 4  tablespoons sugar

Directions

1. Combine meat, bones and water in a deep saucepan and bring to a boil.
2. Skim any foam and fat off the top.
3. Stir in onions and tomatoes.
4. Cover, reduce heat to low, and simmer for 1 hour.
5. Add cabbage, apple, salt and pepper.
6. Simmer for 1 hour.
7. Stir in lemon juice and sugar.
8. Simmer for 20 minutes more.
9. Remove beef.
10. Meat can be cut up and stirred back into the soup, or served on the side.