Cabbage Borsch
This is my favourite soup. It's my friend Judy's mothers recipe. I have changed it slightly to accommodate my family's taste. This is very easy to make and keeps well.
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INGREDIENTS
Nutrition- 2 -3lbs blade steaks (cooked and shredded, You may use blade or crossrib roast or steak)
- 3cups cold water
- 2(28 ounce) cans tomato juice
- 1
- 1
- 3
- 3
- 1teaspoon salt
- 1teaspoon pepper
- 2lemons, juice of
- 4tablespoons sugar
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DIRECTIONS
- Place roast or steak in a big pot.
- Cover meat completely with water.
- Cover with lid and let come to a boil.
- After water is boiling, reduce heat to simmer and cook until meat is tender and shreds easily.
- Remove meat from pot and shred with fork.
- Leave water in pot and add 2 large cans of tomato juice, cabbage, onion, carrots, potatoes and shredded meat.
- Season with salt and pepper, add lemon juice and sugar to taste.
- Cook on low heat 1- 1 1/2 hours-- until all vegetables are cooked-- you may re season with more lemon, sugar or salt and pepper as needed to taste-- Serve with lots of rye bread-- enjoy.
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