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Cabbage Borscht

New.Wife's picture
Cabbage Borscht is a delicious soup that I prepare quiet often at home. The soup is addictive and my friends and relatives have already become prey to it. You will love this Cabbage Borscht recipe.
Ingredients
  Lean short ribs 4 Pound (Meaty, Flanken)
  Beef stock 2 1⁄2 Quart (10 Cups)
  Canned whole tomatoes 16 Ounce, undrained (1 Can)
  Onions 2 Large, minced
  Marrow bone 4
  Garlic 3 Clove (15 gm), minced
  Green cabbage 5 Pound, cored, coarsely shredded
  Sauerkraut 1⁄2 Pound, undrained
  Fresh lemon juice 1⁄2 Cup (8 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Salt To Taste
  Freshly ground pepper To Taste
  Cornstarch 2 Tablespoon, dissolved in 0.5 cup dry red wine
  Dry red wine 1⁄2 Cup (8 tbs) (For Dissolving The Cornstarch)
  Sour cream 2 Tablespoon (For Garnish)
Directions

Combine first 6 ingredients in 8 quart stockpot and bring to boil, skimming off any foam that accumulates on surface.
Add cabbage and sauerkraut, reduce heat, cover and simmer until meat is tender, about 2 hours.
Blend in lemon juice and sugar to taste (soup should have sweet-sour flavor).
Season with salt and pepper.
Blend in cornstarch mixture, stirring until slightly thickened.
Degrease.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup

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