SBcanning always recommends that you use the best organically grown beef that you can possibly find for obvious reasons. Anti-biotics put in the cattles’ feed is the worst possible thing a for a human body. So check out your local meat company and be certain your meat is organic.
Grandma Annie always used a beef bone for extra flavor; it is not that common but it did the trick. My Dad made the most incredible soups and stews when I was little. So, I have carried the tradition on.
- 1 beef bone
- 3/4 - 1 lb chopped, cubed beef (about 1 inch square)
- 2 Bay leaves
- 1 cup chopped onion
- 2 cups chopped Savoy cabbage
- 1 cup diced potato
- 1 32 ounce can tomatoes
- 2 tbsp chopped fresh dill weed
- 1/2 cup white vinegar
- 1 tsp sea salt
- In a large Soup pot or a Crockery Pot, cover beef bone with water and add beef, 1 tsp sea salt and 2 broken bay leaves and boil until meat is tender.
- Add 2 cups chopped cabbage (Healthy Recipes recommends using Savoy cabbage, as it has more leaves than core).
- Add 1 cup chopped onion, 1 cup diced potato, one 32 ounce can of tomatoes, 2 tbsp fresh chopped dill weed.
- Boil until vegetables are tender. Add 1/2 cup vinegar to soup.
- When ready to serve, add 1/2 can skim Pacific milk or light cream. (This is optional).
- Serve in soup bowls with a nice recipe of Baking Powder Biscuits (see under Biscuits in Healthy Recipes).
- This Borcht Recipe is simply outstanding and has always been my favorite Grandma’s Healthy Recipe!
- Recipe serves 8 people.