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Cabbage Borsch

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Ingredients
  Beef short ribs 4 Pound
  Water 3 Quart
  Salt 4 Teaspoon
  Whole black pepper 4
  Bay leaf 1
  Beets 16 Ounce, unpeeled and cut in large dice (2 Bunch)
  Carrots 2 Large, cut in 3/4 -inch slices
  Celery stalks 2 , cut in 1/2 -inch slices
  Potato 1 Medium, cut in large slice
  Onion 1 Large, cut in large diced
  Canned solid pack tomatoes 1 Pound (1 Can)
  Head cabbage 1 Small
  Lemon juice 2 Tablespoon
  Sugar 1 Tablespoon
Directions

In a large pan, put meat, water, salt, peppers, and bay leaf; bring to a boil and simmer for 1 hour.
Add beets and cook 1 more hour.
Remove meat from broth with a slotted spoon; set aside.
Add carrots, celery, potato, and onion.
Drain liquid from canned tomatoes into soup; chop tomatoes and add.
Cut meat from bones, discard fat and bone, and add meat to soup; simmer about 1 hour longer.
You can do this much ahead.
About 20 minutes before serving, reheat to boiling.
Cut cabbage into 1-inch wedges and remove core; add cabbage to soup and simmer about 10 minutes.
Stir in lemon juice and sugar just before serving.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Vegetable
Servings: 
15

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 523 Calories from Fat 397

% Daily Value*

Total Fat 44 g67.8%

Saturated Fat 19.1 g95.7%

Trans Fat 0 g

Cholesterol 91.7 mg30.6%

Sodium 655.5 mg27.3%

Total Carbohydrates 12 g4.2%

Dietary Fiber 2.8 g11.3%

Sugars 5.1 g

Protein 19 g37.7%

Vitamin A 37.4% Vitamin C 26.4%

Calcium 4.5% Iron 11%

*Based on a 2000 Calorie diet

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Cabbage Borsch Recipe