Karen's Borsch

Karen's Borsch

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Elaine Douglas


My friend, Karen, had a party on New Year's Eve for many years. She always served this borscht. She asked all of her guests to bring their own soup bowl and a spoon. This helped with clean up because there were many guests. She doubled the recipe and used canned diced beets. She also used a pressure cooker to cook the meat. This made preparation much faster. Guests were of all ages and it was always fun.


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30 Min
3 Hr
Stove Top


  • 1 1/2 lb
    beef shin bone
  • 1 lb
    brisket or other soup meat, trimmed and cut into bite-size cubes
  • 2 Tbsp
    shortening or cooking oil
  • 4 c
  • 1 - 1 lb can(s)
  • 1 c
    chopped onion
  • 2 Tbsp
    minced parsley
  • 1 1/2 Tbsp
  • 1 clove
    garlic, minced
  • 1/2
    bay leaf, crumbled
  • 2 tsp
  • 1 tsp
    celery salt
  • 1/4 tsp
    crushed basil
  • 1/4 tsp
  • 1/4 tsp
    black pepper
  • 1/2 medium
    cabbage, finely shredded (about 2 cups)
  • 1 large
    fresh beet, pared and diced, about 1 cup
  • 1/2 c
    lemon juice
  • 1/2 c
    sour cream

How to Make Karen's Borsch


  1. Cut any meat from shin bones into small chunks. Brown chunks and brisket in hot oil in a large pot.
  2. Add bone, water, tomatoes, onion and next 9 seasonings. Cover and simmer for 1 1/2 to 2 hours, or until meat is tender.
  3. Remove bone from soup and skim off excess fat. Add cabbage, beet, and lemon juice. Cover and cook 30 minutes longer until vegetables are tender. (Additional water may be added if necessary.)
  4. Serve and top with sour cream.

Printable Recipe Card

About Karen's Borsch

Course/Dish: Other Main Dishes
Main Ingredient: Beef
Regional Style: German
Dietary Needs: Wheat Free Soy Free
Other Tags: Healthy Heirloom
Hashtag: #economical

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