Cabbage Borsch

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 2 -3 lbs blade steaks (cooked and shredded, you may use blade or crossrib roast or steak)
• 3 cups cold water
• 2 (28 ounce) cans tomato juice
• 1 large cabbage, cut into bite size pieces
• 1 large onion, chopped
• 3 large carrots, chopped
• 3 potatoes, peeled and cubed
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 lemons, juice of
• 4 tablespoons sugar

Recipe

• 1 place roast or steak in a big pot.
• 2 cover meat completely with water.
• 3 cover with lid and let come to a boil.
• 4 after water is boiling, reduce heat to simmer and cook until meat is tender and shreds easily.
• 5 remove meat from pot and shred with fork.
• 6 leave water in pot and add 2 large cans of tomato juice, cabbage, onion, carrots, potatoes and shredded meat.
• 7 season with salt and pepper, add lemon juice and sugar to taste.
• 8 cook on low heat 1- 1 1/2 hours-- until all vegetables are cooked-- you may re season with more lemon, sugar or salt and pepper as needed to taste-- serve with lots of rye bread-- enjoy.