Borsht (Meat) This Borsht is very thick and hearty. This recipe makes a big pot of soup. Some can be frozen. The soup is good heated up later, so it can be made ahead of time. If there is any fat on top after chilling the soup, remove it with a large spoon. Cooked diced potatoes may be added as a garnish after cooking. Approximately 1 ½ pounds beef soup bones with meat, or ½ to 1 lb. beef stew meat 6 cups water 1 tablespoon oil 2 onions, diced 3 or 4 carrots, diced 2 ribs celery, diced 1 can (6 ounces or 170g) tomato paste 3 or 4 beets, diced ½ of a small cabbage, shredded salt and pepper to taste 1 tablespoon sugar 1 tablespoon lemon juice Cover the meat with the water and bring to a boil. Lower heat, cover the pot and simmer 1 ½ to 2 hours, or until tender. Peel and dice the vegetables. Heat oil in large pan and brown the onions, carrots and celery. Add to the meat along with tomato paste and beets. Cover pot and simmer for 20 minutes. An extra cup of water may be added if necessary, the soup should be thick. Then add remaining ingredients and simmer, covered, for 10 to 15 minutes longer. Remove bones, if any, and cut up the meat. Return the meat to the pot. Serves six to eight. Rosalyn F. Manesse, Covina, CA Author of Easy Kosher Cooking

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