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Borsch Recipe

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This recipe for Borsch, by , is from Maxon Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kathleen Maxon-Stegalin


1.5-2 lbs. Pork Ribs

1-2 lbs. Cabbage, Sliced

2-3 Large Potatoes, Diced

2-3 Small Beets, Diced

4-5 Carrots, Diced

2 Medium Onions, Diced

2-3 Large Tomatoes, Diced

1-2 Green Peppers, Diced

2-3 Cloves Garlic, Whole or Minced

1 Can Tomato Paste

1 Can Tomato Sauce

2-3 Beef Bullion Cubes

4-5 Bay Leaves

-1 Tsp. Whole Black Pepper

Salt, to taste

Italian Seasoning, to taste

Ground Black Pepper, to taste

Vegetable Oil for Frying

Sour Cream, to Garnish

Fresh Dill, to Garnish (Optional)

Fresh Parsley, to Garnish (Optional)

Chopped Green Onions, to Garnish

Place pork ribs, cabbage and potatoes in a large pot. Add beef bullion, bay leaves, garlic cloves and spices. Fill with enough water to submerge meat, cabbage and potatoes. Bring to a boil, cover and cook until meat, cabbage and potatoes are cooked. In a separate frying pan, saute onions, carrots, beets, and green peppers in oil with salt, pepper, and Italian seasoning. Once the carrot/beet mixture is soft and translucent, add tomato paste, tomato sauce and tomatoes. Mix well and continue cooking until mixture has thickened. Remove bay leaves from stew, add carrot/beet mixture to stew and bring to a boil, cover and cook an additional 15-30 minutes. Garnish with sour cream, green onions, dill and parsley.




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