Real Russian Borscht Recipe

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Real Russian Borscht

Russty S

By
@rustyct

This recipe was given to me by a Russian cook in New York 70 years ago.


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Serves:

10

Prep:

30 Min

Cook:

2 Hr

Method:

Stove Top

Ingredients

1 bunch
beets
1 small
head of cabbage
3 qt
water
2 medium
marrow soup bones
1 lb
flanken
1 medium
yellow onion
1/4 c
sugar
sour salt, to taste
8 oz
tomato sauce
3 clove
garlic, mashed
salt, to taste
5 medium
cookd potatoes cut in half

Directions Step-By-Step

1
Shred the beets. Cut up the cabbage (discarding the core. Place in a large soup pot. Add 3 quarts of water.
2
Add bones, flanken, onion and salt. Let cook for 45 minutes.
3
Add sour salt and sugar. Let cook another 45 minutes.
4
Remove bones and flanket and save.
5
Add tomato sauce. Correct seasonings. Cook until cabbage is soft (about 30 minutes). Add the garlic.
6
Note: Potatoes can be added with bones and flanken if desired.

About this Recipe

Course/Dish: Beef Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Middle Eastern
Other Tag: Healthy
Hashtag: #BEET SOUP