Borsht - Cabbage-Beet Soup
Submitted by susan1972
Beef bones simmer with beets, cabbage, and carrots in a tangy tomato broth sweetened with garlic and lemon juice, creating a hearty Russian-Jewish soup that’s rich, sweet, and sour in every spoonful.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
40 minThis traditional borscht delivers the soul-warming comfort of Eastern European home cooking in a pot big enough to feed a crowd.
Beef and bones build a rich, meaty stock as they simmer with canned tomatoes, then beets and carrots add earthy sweetness and that signature deep ruby color.
Cabbage, onions, and celery round out the vegetable medley, while garlic and lemon juice balance the natural sweetness with bright, tangy notes that make this soup unmistakably borscht.
Kitchen Tips
- Skim the foam from the top of the stock after it first boils for the clearest, cleanest broth
- Slice beets and carrots thin so they cook through in the same time as other vegetables
- Adjust the sweet-sour balance by adding more lemon juice or sugar to taste
- Shred the cooked meat and return it to the pot for a heartier, more substantial soup
- Serve with a dollop of sour cream and dark rye bread for authentic presentation
Ingredients
Directions
This is a hearty sweet and sour meat soup that can be used as a main dish.
Put meat and bones in a 8 or 12 qt stock pot. Put in cans of tomato, cover with water and bring to a boil.
In the meantime, get your veggies ready.
Slice beets and carrots, others go in whole.
When stock boils, skim off top.
Put in beets, carrots, garlic, and other veggies.
Turn heat down to a simmer and keep lid on askew.
After about an hour, put in garlic and sugar.
Amounts are a matter of preference.
It should have a rich, sweet and sour taste.
Break up the meat and stir it back into the soup before serving.
Comments
It was never specified how many cans of tomato & what kind is to be added to the soup.
It doesn't specify how many cans of tomato
and what kind!
It calls for sugar, amount not listed.