---------- Recipe via Meal-Master (tm) v8.04
  
       Title: POLISH CABBAGE BORSHCHT
  Categories: Soups, Polish
       Yield: 6 Servings
  
   2 1/2 lb Beef flanken
       1    Marrow bone
       6 c  ;Water, cold
       1    Onion; quartered
       1    Cut up celery (rib?)
      16 oz Stewed tomatoes
     1/2    Head cabbage, shredded
       2 ts Salt
            Pepper to taste
            Juice of 2 lemons
       2 ts Sugar
     1/2 c  White raisins
  
   Put the meat and marrow bone in cold water in a large
   kettle and bring it to a boil.  Add the onion, celery
   and tomatoes.  Again, bring it back to a boil.  Reduce
   heat, cover and simmer for 2 hours, until the meat is
   tender. Add the cabbage, salt, pepper to taste. Cook
   30 minutes until the cabbage is tender.  Add lemon
   juice, sugar and raisins and cook 10 minutes more.
   
   (This recipe was translated from Yiddish as I went
   along...sorry for any major goofs!)
                             per Hilde Mott
                             Fidonet COOKING echo
  
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