real russian borscht

Name: Real Russian Borscht
Prep time: 30 min
Cook time: 2 h
Yield: 10
Cuisine: Middle Eastern
Ingredients: 1 bunch(es) beets; 1 small head of cabbage; 3 quart(s) water; 2 medium marrow soup bones; 1 pound(s) flanken; 1 medium yellow onion; 1/4 cup(s) sugar; - sour salt, to taste; 8 ounce(s) tomato sauce; 3 clove(s) garlic, mashed; - salt, to taste; 5 medium cookd potatoes cut in half

(1 RATING)

14 Pinches

Russty S

Wallingford, CT

Updated on Dec 6, 2013

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

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prep time 30 Min

cook time 2 Hr

method Stove Top

yield 10 serving(s)

Ingredients

1 bunch beets
1 small head of cabbage
3 quarts water
2 medium marrow soup bones
1 pound flanken
1 medium yellow onion
1/4 cup sugar
- sour salt, to taste
8 ounces tomato sauce
3 cloves garlic, mashed
- salt, to taste
5 medium cookd potatoes cut in half

How To Make real russian borscht

Step 1

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

Step 2

Add bones, flanken, onion and salt. Let cook for 45 minutes.
Step 3

Add sour salt and sugar. Let cook another 45 minutes.
Step 4

Remove bones and flanket and save.
Step 5

Add tomato sauce. Correct seasonings. Cook until cabbage is soft (about 30 minutes). Add the garlic.
Step 6

Note: Potatoes can be added with bones and flanken if desired.
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