Borscht

Borscht

3 good sized square ribs or meat of choice (my mom uses chicken)
1 head green cabbage – shredded
3 or 4 mid sized beets – grated
1 large onion diced
2 cloves minced garlic
Juice of ½ lemon
1 tbsp sugar
1 large can tomato juice
Salt and pepper to taste

Cut ribs, wash and put in good sized pot (I used a stock pot)
Cover ribs with water and bring to a boil removing scum that forms on the surface.
Add cabbage, onion, beets and garlic and allow to simmer until the meat is nearly cooked (approximately 1 – 1.5 hrs) Salt and pepper to taste.
Add tomato juice, lemon, and sugar
Cook another ½ hr – 45 minutes. Adjust seasonings.

Note: If you add the tomato juice too early on in the process the meat won’t be as tender. This soup makes a large volume and is terrific served with a boiled potato per serving.