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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Rating:
★★★★☆ 1 vote
Comments:
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

Step-By-Step

1Shred the beets. Cut up the cabbage (discarding the core. Place in a large soup pot. Add 3 quarts of water.

2Add bones, flanken, onion and salt. Let cook for 45 minutes.

3Add sour salt and sugar. Let cook another 45 minutes.

4Remove bones and flanket and save.

5Add tomato sauce. Correct seasonings. Cook until cabbage is soft (about 30 minutes). Add the garlic.

6Note: 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