Borscht is a soup that is popular in many Eastern and Central European countries.

1½ pounds shin bone
1 clove garlic minced
½ bay leaf, crumbled
2 teaspoons salt
1 teaspoon celery salt
¼ teaspoon crushed basil
¼ teaspoon paprika
¼ teaspoon pepper
½ med. cabbage, finely shredded about 2 c.
1 lg. fresh beet, pared diced about 1 c.
1 pound brisket or other soup meat trimmed
½ cup lemon juice
½ cup dairy sour cream
cut into bite-size cubes
3 tablespoons shortening
4 cups water
1 can 1 lb. tomatoes
1 cup chopped onion
2 tablespoons parsley
1½ tablespoons sugar


Step 1 Cut any meat from shin bone into small chunks. Brown chunks and brisket in hot shortening in large kettle. Add bone, water, tomatoes, onion and next 9 seasonings. Cover and simmer 1 1/2 to 2 hours or until meat is tender. Remove bone from soup and skim off excess fat. Add cabbage, beet and lemon juice. Cover and cook 30 minutes longer or until vegetables are tender (additional water may be added, if necessary). 10 servings.

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