Polish Cabbage Borshcht



	Polish Cabbage Borshcht soups, polish 2 1/2 lb beef flanken 1 marrow bone 6 cup ; water, cold 1 onion; quartered 1 cut up celery (rib?) 16 oz stewed tomatoes 1/2 head cabbage, shredded 2 teaspoon salt 1 pepper to taste 1 juice of 2 lemons 2 teaspoon sugar 1/2 cup 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