The Good, The Bad and The Borscht

I made sweet and sour cabbage the other day. I'd never made this particular recipe before but it turned out great, despite the AWFUL fragrance wafting through the vents in the house. By the end of dinner, the entire place smelled like...well...cabbage. Anyway, lots of leftovers resulted because, although it tasted great, one teeny cabbage goes a LONG way with only three people. Okay, so the good: a little pack of boneless beef ribs at the bottom of the freezer. OMG teh yums. I braised them all day (it was only a pound and a half) in onions, beef broth and applesauce, to get a sort of sauerbraten taste. Wow, I could have eaten the result right then and there. BUT, instead, we come to the Borscht. I'd never made Borscht before. I knew what ingredients I needed and I had the beets in the produce bin, added the beef and a few diced potatoes to the cabbage and OMG again. Teh yums. On the side, I experimented with molasses whole wheat bread. Very perfect union with the soup. *happy sigh*