Meaty Cabbage Borscht | Midwest Living

Meaty Cabbage Borscht

Meaty Cabbage Borscht

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  • Makes: 6 servings
  • Prep 25 mins
  • Cook 1 hr

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Purists know there are three kinds of borscht: beet, green, and cabbage. This Russian borscht includes cabbage and beef and is great served on cold winter days.


  • 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


  1. Coat a 4-quart Dutch oven or pot with nonstick cooking spray. Brown shank bones and round steak in pot.
  2. 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.
  3. 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.
  4. Stir in the cabbage. Bring the mixture to boiling; reduce heat. Cover and simmer for 10 minutes or until cabbage is crisp-tender.
  5. Ladle the borscht into warm soup bowls. Makes 6 main-dish servings.


  • Nutrition note: Reduce the sodium by using low-sodium broth.

Nutrition Facts

(Meaty Cabbage Borscht)

Servings Per Recipe 6, cal. (kcal) 196, fiber (g) 5, sodium (mg) 1064, chol. (mg) 37, carb. (g) 24, Fat, total (g) 4

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