Name: Borscht II
Yield: 8
Ingredients: Bone-in beef shank - 3 pounds; Vegetable oil - 2 tablespoons; Onion, chopped - 1; Water - 6 cups; Carrots, cut into 1 inch pieces - ½ pound; Celery, cut into 1 inch pieces - 2 stalks; Cabbage, shredded - ⅓ medium head; Beets, peeled and shredded - 1 pound; Tomato juice - 1 cup; Lemon juice - 1 tablespoon; White sugar - 2 teaspoons; Salt - 2 teaspoons; Ground black pepper - ⅛ teaspoon

Ingredients for - Borscht II

1. Bone-in beef shank 3 pounds

2. Vegetable oil 2 tablespoons

3. Onion, chopped 1

4. Water 6 cups

5. Carrots, cut into 1 inch pieces ½ pound

6. Celery, cut into 1 inch pieces 2 stalks

7. Cabbage, shredded ⅓ medium head

8. Beets, peeled and shredded 1 pound

9. Tomato juice 1 cup

10. Lemon juice 1 tablespoon

11. White sugar 2 teaspoons

12. Salt 2 teaspoons

13. Ground black pepper ⅛ teaspoon

How to cook deliciously - Borscht II

1 . Stage

In a large pot over medium heat, brown beef in oil. Stir in onion and water, reduce heat and simmer, covered, 2 hours, until meat is tender.

2 . Stage

Remove meat from broth and set aside to cool slightly. Stir carrots, celery, cabbage, beets, tomato juice, lemon juice, sugar, salt and pepper into broth. When meat is cool enough to handle, cut meat from bone and into bite-size pieces and return to soup. Simmer until vegetables are tender, 20 to 30 minutes.