*  Exported from  MasterCook  *

                      Pickle Barrel Cabbage Borscht

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        oil
   1      pound         (500g) beef short ribs
   2      medium        Onions -- chopped
   3                    Stalks celery
   2                    Carrots -- chopped
          of            1 large lemon
   1                    Beef bouillon cube 1 1/2 -- cups canned plum tom
   2      cups          Tomato juice
   2                    To 3 tbsp tomato paste
     1/3  cup           Tomato ketchup
   1      small         Cabbage -- shredded
   2      tablespoons   Granulated sugar -- beef stock or broth
                        pepper

1. In a large, heavy saucepan, brown ribs in hot oil. Remove, then add onions
, carrots and celery. Cook until tender.

 2. Return ribs to saucepan, add undrained tomatoes, tomato juice, tomato paste,
 lemon juice and beef bouillon cube. Bring to boil, then stir in cabbage (about 8 cups),
 sugar and 3 cups beef stock or broth. Season with pepper.

 3. Cover and simmer gently over low heat for 30 minutes then remove short ribs,
 take meat from bone and slice into bite-sized pieces. Continue simmering soup for 15 minutes 
with meat from short ribs. Add additional stock if needed. Check seasoning before serving.
 Pickle Barrel chef Mike Clarke cooks the short ribs for this beetless borscht on their own,
 adding the meat just before serving. To save time,you can follow this method instead,
capturing all their flavour by cooking them with the soup. Makes about 12 cups.

 From:    Chef Mike Clarke Pickle Barrel Restaurant 5941 Leslie St. Toronto, Canada 

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