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 plastic
wrap. Cook on high setting for 7 minutes, or until beets are tender. Allow
to cool, then peel beets. Grate half of the beets fine; cut the rest into
julienne strips. Set aside. Cut brisket into small chunks. Place in a
large glass bowl and add onion, garlic, water, bay leaf and pepper. Cover
with plastic wrap and cook on high setting for 10 minutes. Reduce setting
to medium and cook for 40 minutes longer. Stir in cabbage, tomatoes, salt,
lemon juice and sugar. Cover with plastic wrap. Cook on medium setting
for 15 minutes. Remove bay leaf and add beets. Cover and cook on medium
setting 10 minutes longer, or until beets are heated through. Taste to
correct 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 cook
over low heat for 2 hours. Add the sugar and lemon juice. Cook for 30
minutes longer. Taste to correct seasonings.