Cabbage Borscht






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1 large green cabbage, chopped
3 beef shins
2-3 c. (approx.) beef or vegetable broth
2 onions, diced
4-6 cloves garlic, chopped
3 large beets (or 2 500 g. packages of cooked beets) sliced
4-5 carrots, peeled and sliced
salt & pepper
1 tblsp. sweet paprika
dill (lots of it)
1/2 c. lemon juice
1/4 c. balsamic vinegar
1 to 1 1/2 c. white vinegar
1/2 c. ketchup
1/4 c. brown sugar


First, be warned: all measurements are approximations. Seasonings depend on the particular cabbage and on your individual preferences and taste (how "sweet and sour" you like your soup, for instance).

Put the cabbage, beef shin, onions, garlic, carrots, broth, and beets (if using raw) in a large soup pot, bring to a boil, then cover and cook over low/medium heat for an hour. Add a bit of water, as needed, to keep it liquidy.

Add the beets (if using cooked), lemon juice, vinegars, ketchup, and sugar. Season with salt and pepper, paprika, and lots and lots of dried dill (or fresh), then continue cooking for another 1 1/2 hours.

Remove the beef shins, cut the meet into chunks (discard the bones), and return the meet to the pot. Cook for another 45 minutes or so, taste the soup, and correct the seasons. (I usually add more vinegar, lemon, dill, pepper, and sometimes sugar at this point.)

Serve hot with a dollop of sour cream or yoghurt. (This recipe yields a lot of soup, but it freezes very, very well.)



Source: Paul

Borscht