Borsh Soup (Cabage/lentile/tomatoe) (Soup-e Borsh)

 

Ingredients:

(6-8 servings)

One pound (about 450 grams) of beef with bones

1 package of 12 oz.(400 grams) of shredded green cabbage (ready Coleslaw)

1 cup of green lentils

One can of petite cut tomatoes

1 onion finely chopped

1 clove of garlic finely chopped

3 tablespoon of tomato paste

2 tablespoon of olive oil

1 small beet shredded (or a can of Julian cut beets in brine) (or 2 carrots shredded)

1 medium potato graded or hash-brown cut

1 table spoon of paprika or some liquid saffron

  1 teaspoon of cumin powder

6-7 stems of parsley chopped

2 table spoon of salt

1 teaspoon of salt

1 teaspoon of lime juice or juice of one fresh lime squeezed

1 table spoon of vinegar or Chery-wine

How to make it:

Boil 5 cups of water, add chopped onions & olive oils & salt/pepper

boil the meat with bones in in 5 cups of water  until done

Remove the bones and shred the meat then put back into the beef broth 

Add the shredded cabbage

Add lentils

Add tomatoes/garlic/parsley/beets

Add cumin powder/paprika or liquid saffron

Let boil for 10 minutes the reduce the heat to low

keep cooking on low heat for about 35-40 minutes or longer

Add shredded potatoes

Add tomato paste/lemon or lime juice(or vinegar)

Cook on low heat for another 10 minutes. Stir the soup occasionally

Serve with toasted crusty bread

You may top it it with a soon of fresh cream or thick yogurt

Enjoy!