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Meaty Cabbage Borscht
- Makes: 6 servings
- Prep 25 mins
- Cook 1 hr
Ingredients
-
Nonstick cooking spray
-
1/2
pound
beef shank bones
-
1/2
pound
beef bottom round steak
-
5
cups
beef stock or broth
-
2
medium tomatoes, cut up
-
2/3
cup
ketchup
-
1/4
cup
sugar
-
1/2
teaspoon
sour salt (also called citric acid; you'll find it with canning ingredients in the supermarket)
-
2
pounds
cabbage, cut into bite-size pieces
Directions
- Coat a 4-quart Dutch oven or pot with nonstick cooking spray. Brown shank bones and round steak in pot.
- Carefully add beef stock, tomatoes, catsup, sugar, and sour salt to meat in pot; stir. Bring to boiling; reduce heat. Cover; simmer for 1 hour.
- Remove meat and bones from the mixture; cool slightly. Remove and discard the skin, bones, and any fat from the meat. Cut the meat into bite-size pieces. Return the meat to the pot.
- Stir in the cabbage. Bring the mixture to boiling; reduce heat. Cover and simmer for 10 minutes or until cabbage is crisp-tender.
- Ladle the borscht into warm soup bowls. Makes 6 main-dish servings.
Note
- Nutrition note: Reduce the sodium by using low-sodium broth.
Nutrition Facts
(Meaty Cabbage Borscht)
Servings Per Recipe 6, sodium (mg) 1064, fiber (g) 5, chol. (mg) 37, carb. (g) 24, Fat, total (g) 4, cal. (kcal) 196