Borscht Recipe
Ingredients
| 3 pounds beef shank cross cuts | ||
| Onions | 2 Medium, chopped | |
| 2 16-ounce cans whole beets | ||
| Shredded cabbage | 3 Cup (16 tbs) | |
| Lima beans | 1 17 Ounce, drained | |
| Carrots | 2 Cup (16 tbs), diced | |
| Tomato sauce | 1 8 Ounce | |
| Lemon juice | 3 Tablespoon | |
| Sugar | 1 Tablespoon | |
| Salt | 2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
Directions
Cook beef in large saucepan till browned.
Add onions and 8 cups water; simmer, covered, till meat is tender, about 2 hours.
Remove meat from bones.
Discard bones.
Skim off excess fat from broth.
Drain beets, reserving liquid; shred beets.
Add beets and liquid to broth along with meat, cabbage, and remaining ingredients.
Simmer till vegetables are tender, 30 minutes.
Serve hot.
Add onions and 8 cups water; simmer, covered, till meat is tender, about 2 hours.
Remove meat from bones.
Discard bones.
Skim off excess fat from broth.
Drain beets, reserving liquid; shred beets.
Add beets and liquid to broth along with meat, cabbage, and remaining ingredients.
Simmer till vegetables are tender, 30 minutes.
Serve hot.
Chef
