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Serve with thick slices of rye or black bread.

Borscht, Slavic Version

A really good version of borscht with beef, potatoes, cabbage and wine.

Ingredients

1 (1 1/2 LB) beef bones with meat

6 peppercorns

4 whole allspice

2 bay leaves

2 carrots, pared (whole or half)

1 medium onion

1 stalk celery

3 tablespoon salt (or less)

2 1/2 quarts water

2 cups sweet wine such as Mogan David Concord wine

2 medium potatoes, diced

1 medium cabbage, coarsely chopped

1 (10 1/2 ounce) can condensed tomato soup

1 1-LB jar diced sweet-sour beets and juice

1 tablespoon vinegar

3 tablespoon margarine or butter

1 small onion, finely chopped

1/4 cup flour

Instructions

Add soup bone, pepper, allspice, bay leaves, carrots, onion, celery, salt, water and wine. Cover, simmer 2 hours. Strain mixture thru a sieve lined with cheesecloth dipped in cold water. (I just strained in a colander). Reserve carrots and slice. To the broth, add potatoes and simmer 10 minutes. Add cabbage and simmer 5 minutes. Add tomato soup (undiluted), beets, vinegar and sliced carrots. Heat thoroughly. Melt margarine in a saucepan, sauté the onions and flour, stirring constantly till brown. Gradually add about 1 cup hot broth to flour mixture to thin. Add to the soup, simmer until slightly thickened.

Jennie Johnston