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


  • 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.

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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