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Cabbage Borscht Recipe

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This recipe for Cabbage Borscht is from Leesa's Family Favorites, 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 - 3 lbs. Short Ribs or combination of Back Ribs and Boneless Short Ribs
2 T. Olive Oil
1 Large Onion, chopped
2 t. Small Cloves of Garlic, minced
½ t. Red Pepper Flakes
¼ C. Balsamic Vinegar
1 C, Brown Sugar
1 Head Cabbage, chopped
1 27 oz. can Whole Plum Tomatoes, with liquid
5 C Beef Stock
Sour Salt to taste - about 1 T. (Lemon Juice can be substituted)
Salt and Pepper to taste
Directions:
Directions:
Salt and pepper the short ribs and brown in olive oil in a large pot - about 5 minutes per side, achieving a nice brown crust. Do this in batches if necessary. Remove and place in a bowl.

Using the olive oil in the pot, add the onions and cook until translucent, add S/P as desired. Add the garlic and pepper flakes and cook, stirring for another minute. Stir in the balsamic vinegar and brown sugar and bring to a simmer. Add the cabbage and stir to combine. Add the tomatoes and beef stock. Stir and then return the meat to the pot. Bring to a simmer. Cover, lower heat and cook 3 - 4 hours until the meat is tender.

Taste soup a few times during the cooking to adjust the seasonings. Add sour salt as desired.
When the meat is tender, remove the pot from the heat and let cool until you are able to remove the lean meat from the bones and return to the pot. Check seasoning a final time and enjoy!!
Personal Notes:
Personal Notes:
The soup will most likely need to be defatted before serving.

Freezes well.

 

 

 

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