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Cabbage Borsch

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  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

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.

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