Russian Borscht

Recipe by Mark Zarlin

• 1/2 cup large lima beans
• 3 marrow bones
• 1 large onion diced
• 1 1/2 lbs. flanken (beef brisket or chuck)
• 2 bunches large beets
• 1 medium head cabbage
• 1 Tbsp. salt
• 1 can tomato sauce
• 1/4 cup sugar
• Juice of 1 lemon
• 3 potatoes, diced

Soak lima beans for two or three hours. Cook for one hour in water with marrow bones, onion and flanken. Add one bunch of beets that have been grated and one bunch peeled and cut into halves or quarters. Shred cabbage. Salt it, then wash and drain it and add to the borscht. Then add the tomato sauce, sugar, 1 Tbsp. salt, the lemon juice and the potatoes. Cook for 1 1/2 hour longer.

This recipe can be found in the marvelous MCJC Cookbook.

Copyright MCJC 1993, 1997

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