German Borscht Soup
3 1/2 quarts of water
1 pound of soup meat and bone
2 bay leaves
1 large onion, sliced
3 large carrots, diced
2 teaspoons of salt
1 cup of celery and some leaves
1 small head of heat cabbage shredded
1/4 cup of rice
2 large potatoes, sliced
1 cup of cream |
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Boil soup meat and bone for 2 hours onion and bay leaves add vegetables and tomatoes. Simmer about 1 hour. Add cream when you are ready to eat. *May add 1/4 cup barley if desired. |
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