Real Russian Borscht

Real Russian Borscht Recipe

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Russty S


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


★★★★☆ 1 vote

30 Min
2 Hr
Stove Top


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

How to Make Real Russian Borscht


  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.

Printable Recipe Card

About Real Russian Borscht

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

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