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.




  • 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.

Nutrition note:

Reduce the sodium by using low-sodium broth.

Nutrition Facts

196 calories; 4 g total fat; 37 mg cholesterol; 1064 mg sodium. 24 g carbohydrates;