Cabbage Borsch Recipe
Are you looking for a highly appreciated Cabbage Borsch recipe? The goodness of Vegetable makes Cabbage Borsch a great treat. A delicious Appetizer, the Cabbage Borsch completes your meal. Easy eater, Fussy eater. No problem! Try this recipe for Cabbage Borsch and win over all.
Ingredients
3 to 4 pounds short ribs of beef
3 quarts water
4 teaspoons salt
4 whole black peppers
1 bay leaf
1 to 2 bunches unpeeled beets, cut in large dice
2 large carrots, cut in 3/4 -inch slices
2 stalks celery, cut in 1/2 -inch slices
1 medium-sized potato, cut in large dice
1 large onion, cut in large dice
1 can (1 lb.) solid pack tomatoes
1 small head cabbage
2 tablespoons lemon juice
1 tablespoon sugar
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.
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.
