Recipe: Cabbage Borscht

Cabbage Borscht
Serving Size : 4

8 cups beef stock
4 14 ounce short ribs (flanken)
16 ounces tomato sauce
2 pounds cabbage -- cored & shredded
1 large onion -- chopped
1 cup sugar
8 ounces canned beets
2 lemons, juiced
2 teaspoons salt
dash pepper
dash garlic powder
2 large potatoes -- peeled and cubed
2 tablespoons cornstarch
1/2 cup water

Bring the stock, beef, tomato sauce, onion and cabbage to a boil. Cover, reduce heat to a simmer and cook for one hour. Add potatoes, beets, sugar, lemon juice, salt , pepper and garlic. Continue to cook for approximately 30 minutes, or until potatoes are cooked through.

In a small bowl, mix the cornstarch with the water. Pour the mixture into the soup while constantly stirring. Cook till slightly thickened, then serve immediately.

I usually only offer "Tried and True" recipes, but this recipes looks so good I though I would pass it along. Just haven'e had a chance to try it myself. Hope you enjoy. Sandy