Beefy Cabbage Borscht
(from SallyV’s recipe box)
This is from a restaurant that closed years ago, but I’ll never forget their wonderful borscht.
Source: Lincoln Del
Prep time: 15 minutes
Cook time: 90 minutes
Serves 6 people
Categories: Soup
Ingredients
- 2 T. oil
- 1/2 lb. beef shank bones
- 1/2 lb. beef bottom round steak
- 5 c. beef stock
- 2 large tomatoes cut up
- 2/3 c. ketchup
- 1/4 c. sugar
- 1/2 tsp. sour salt (see note)
- 2 lb. cabbage, cut into bite-size pieces
Directions
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Brown shank bones and round steak in oil in a 6 qt. stockpot. Carefully add beef stock, tomatoes, ketchup, sugar and sour salt to meat in pot; stir. Bring to a boil; reduce heat and cover; simmer for 1 hour.
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Remove meat and bones from the mixture; cool slightly. Remove and discard the bones and any fat from the meat. Cut the meat into bite-size pieces. Return the meat to the pot. Stir in the cabbage. Bring the mixture to boil; reduce heat. Cover and simmer for 20 minutes, or until cabbage is tender.
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Note: Sour salt is also called citric acid; found in the kosher food section of the supermarket.