Borsch

Name: Borsch
Ingredients: 2 lbs. beef or veal knuckle; 2 lbs. beef or veal knuckle; ¼ c. lemon juice; 3 medium onions, sliced; 15 whole allspice; 1 bay leaf; 8 sprigs parsley; ½ c. chopped green pepper; Pepper; 2 c. canned tomatoes Salt; 4 c. chopped cabbage; 3 c. diced potatoes

Preparation info

Makes
10
servings

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Top bowls of hot soup at serving time with spoonfuls of dairy sour cream

Ingredients

2 lbs. beef or veal knuckle
4 c. diced beets
¼ c. l

Soup
Gluten-free

Method

Cover meat with water and simmer about 3 hours, or until rich broth is formed. Stir occasionally. Remove bone and skim fat from broth.
Mix beets with lemon juice; add onions, allspice, bay leaf, parsley and green pepper. Add to broth and simmer 20 minutes. Add potatoes, cabbage and tomatoes; simmer until potatoes are tender. Season to taste.