Meaty Cabbage Borscht
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.
Ingredients
Directions
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Coat a 4-quart Dutch oven or pot with nonstick cooking spray. Brown shank bones and round steak in pot.
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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.
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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.
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Stir in the cabbage. Bring the mixture to boiling; reduce heat. Cover and simmer for 10 minutes or until cabbage is crisp-tender.
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Ladle the borscht into warm soup bowls. Makes 6 main-dish servings.
Nutrition note:
Reduce the sodium by using low-sodium broth.