REAL RUSSIAN BORSCHT
This recipe was given to me by a Russian cook in New York 70 years ago.
Provided by Russty S
Categories Vegetable Soup
Time 2h30m
Number Of Ingredients 12
Steps:
- 1. Shred the beets. Cut up the cabbage (discarding the core. Place in a large soup pot. Add 3 quarts of water.
- 2. Add bones, flanken, onion and salt. Let cook for 45 minutes.
- 3. Add sour salt and sugar. Let cook another 45 minutes.
- 4. Remove bones and flanket and save.
- 5. Add tomato sauce. Correct seasonings. Cook until cabbage is soft (about 30 minutes). Add the garlic.
- 6. Note: Potatoes can be added with bones and flanken if desired.
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