Cabbage Borsch

5.00 (5)
⏱ 120 mins 🍽 8 serving(s) 🏷 Kosher

This is a cherished family recipe for a hearty cabbage borsch, adapted to suit personal tastes. It features shredded blade steak simmered with cabbage, carrots, potatoes, and onion in a tomato-based broth, seasoned with lemon juice and sugar. The soup is straightforward to prepare and stores beautifully, making it a perfect make-ahead meal. Expect a rich, comforting flavour that develops over 1 to 1 1/2 hours of cooking.

Cabbage Borsch

Ingredients

  • 2 -3 lbs blade steaks (cooked and shredded, You may use blade or crossrib roast or steak)
  • 3 cups cold water
  • 2 (28 ounce) cans tomato juice
  • 1 large cabbage, cut into bite size pieces
  • 1 large onion, chopped
  • 3 large carrots, chopped
  • 3 potatoes, peeled and cubed
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 lemons, juice of
  • 4 tablespoons sugar

Method

  1. Put the roast or steak into a large cooking pot.
  2. Pour in enough water to submerge the meat fully.
  3. Put the lid on the pot and bring the contents to a boil.
  4. Once boiling, lower the heat to a simmer and cook until the meat is tender and can be shredded without effort.
  5. Take the meat out of the pot and use a fork to pull it apart into shreds.
  6. Keep the water in the pot and pour in the 2 large cans of tomato juice, then add the cabbage, onion, carrots, potatoes and the shredded meat.
  7. Flavour with 1 teaspoon salt and 1 teaspoon pepper, then add the lemon juice and 4 tablespoons sugar according to your preference.
  8. Simmer on low heat for 1- 1 1/2 hours, until all the vegetables are soft. You can adjust the seasoning with more lemon, sugar, salt or pepper if desired before serving.

Nutrition (per serving)

Sodium967900 mg

Recipe details

CategoryKosher
AuthorBaby Kato