My Dad always said, "A soup is not a soup unless it had a bay leave in it", and he was right.
- 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.