Borscht (Russian Soup)
|Beef short ribs/2 packages chicken necks and backs||1 Pound|
|Celery||3 Cup (48 tbs)|
|Bell pepper||2 Cup (32 tbs)|
|Carrots||4 Large, grated|
|Canned sauerkraut||8 Ounce|
|Frozen lima beans||5 Ounce|
|Cabbage||4 Cup (64 tbs), chopped and grated|
|Onion||1 Medium, chopped|
|Canned whole tomatoes||16 Ounce|
|Canned tomato sauce||8 Ounce|
Boil chicken necks and backs (or short ribs and bones) with peeled potatoes in water for 1 hour to make broth.
While that is in process, chop celery, bell peppers, cabbage and onion.
Put in broth (take bones out).
If using beef ribs, tear meat off and put in also.
Put in sauerkraut, tomato sauce and whole tomatoes.
Squash whole tomatoes in hand over broth so that it breaks it up into small pieces.
Salt and pepper to taste.
Sprinkle in accent, about 2 tsp.
Let cook on low for about 3 hours.
Take out potatoes and chop or squash into small pieces; put in lima beans and boil for 20 minutes.
Ready to serve.
Makes quite a bit; good for freezing.