FoodRecipesSoups
1 pound beets
1 pound brisket
1 onion, chopped
1 garlic clove, minced
5 cups hot water
1 bay leaf
1/2 teaspoon pepper
2 cups shredded cabbage
1 (16 ounce) can tomatoes
1 teaspoon salt
1/4 cup lemon juice
2 tablespoons sugar
Microwave Oven Directions: Place beets in a glass dish, cover with plasticwrap. Cook on high setting for 7 minutes, or until beets are tender. Allowto cool, then peel beets. Grate half of the beets fine; cut the rest intojulienne strips. Set aside. Cut brisket into small chunks. Place in alarge glass bowl and add onion, garlic, water, bay leaf and pepper. Coverwith plastic wrap and cook on high setting for 10 minutes. Reduce settingto medium and cook for 40 minutes longer. Stir in cabbage, tomatoes, salt,lemon juice and sugar. Cover with plastic wrap. Cook on medium settingfor 15 minutes. Remove bay leaf and add beets. Cover and cook on mediumsetting 10 minutes longer, or until beets are heated through. Taste tocorrect seasonings (the sugar and lemon juice combine for a sweet-sour taste). Allow soup to stand a few minutes before serving.
Conventional Directions: Peel raw beets and grate fine. Set aside. Place meat and water in a large soup pot. Bring to boil, then skim surface. Add remaining ingredients except sugar and lemon juice. Cover and cookover low heat for 2 hours. Add the sugar and lemon juice. Cook for 30minutes longer. Taste to correct seasonings.