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Cabbage Borscht, Lincoln Del Recipe

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This recipe for Cabbage Borscht, Lincoln Del is from Creamed Peas on Toast, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb. Beef Shank Bones
1/2 lb. Bottom Round Steak
5 c. Beef Stock
1 can Stewed Tomatoes
2/3 c. Ketchup
1/4 c. Sugar
1/2 tsp. Sour Salt (Citric Acid found in canning section of grocery store)
2 lb. Cabbage
Directions:
Directions:
Grease a 4-qt. Dutch oven. Brown shank bones and round steak. Add beef stock, tomatoes, ketchup, sugar, and sour salt. Bring to boil and cover and simmer for one hour. Discard bones and fatty pieces from broth. Cut the meat into bite-size pieces. Return meat to pot along with cut-up cabbage. Again, bring mixture to boil. Cover and simmer until cabbage is tender.
Personal Notes:
Personal Notes:
The Lincoln Del was on Excelsior Blvd. in St. Louis Park, MN. Craig Davidson worked there when he was in high school. They had some fabulous, but expensive food.

 

 

 

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