Looking for a recipe for cabbage borscht, with sweet and sour salt, and flanken?

take 3 qts of water and add 1/2 flank steak and simmer until meat shreds...to this i add red shredded cabbage 3....1 onion cups salt and pepperto tast and simmer until cabbage is done then i add 1 cup apple cider vinegar and 1 green apple (if you can get it diced granny smith will work and then add sugar until you aquire you sweet and sourness that you want...you can definetly start with a cup for sure...now you can serve as is hot or blend it and mix sour cream and serve as a cold soup....in each bowl add 1/4 cup of sour cream and a little shredded red cabbage on sour cream.....you must be german at that is a german dutch dish....Looking for a recipe for cabbage borscht, with sweet and sour salt, and flanken?
Beet And Cabbage Borscht


Yield: 1





Ingredients





1 onion; chopped


1 tb vegetable oil


1 garlic clove; minced


1/2 ts cuminseed


2 c chopped cabbage; (about 1/2


-pound)


1 a 6-ounce boiling potato;


-peeled and grated


1 ; course


2 c beef broth


1 a 16-ounce jar whole beets;


-drained, reserving


1 ; the liquid, and


1 ; shredded


1 tb red-wine vinegar; or to


-taste, up to


1 ; 2


1 sour cream or plain yogurt


-for garn; ish if


1 ; desired


1 minced fresh dill for


-garnish if de; sired





Instructions





In a large saucepan cook the onion in the oil over moderately low heat,


stirring, until it is softened, add the garlic, the cuminseed, the


cabbage, and the potato, and cook the mixture, stirring, for 1 minute.


Add the broth, 1/2 cup water, the beets with the reserved liquid, the


vinegar, and salt and pepper to taste, bring the liquid to a boil, and


simmer the soup, covered partially, for 25 minutes. Divide the soup


between 2 bowls and garnish it with the sour cream and the dill.





Makes about 5 cups, serving 2.














Cabbage Borscht


Yield: 6 Servings





Ingredients





1 head cabbage, chopped fine


1 onion, chopped fine


1 meaty soup bone *or*


1 lb boiling beef


1 salt


1 can tomato paste (6 oz)


6 tomato paste cans of water


1/2 box brown sugar (? size)


1 juice from one lemon





Instructions





Place the cabbage and onion chopped fine into the pan with meat. Add


a dash of salt and half a box of brown sugar. Cover and cook over


low heat until the cabbage shrinks and is almost tender. Add the


tomato paste mixed with the water. Add the juice of the lemon, Mix


well. Cover and cook over low heat for about 1 1/2 hours. Taste


while cooking and add more sugar according to taste. If the soup is


too thick add some water. If the soup is too thin, add a little flour


mixed with water to make it thicker.