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Cabbage Borscht a la Lincoln Del Recipe

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This recipe for Cabbage Borscht a la Lincoln Del is from The Ultimate Donovan Family Reunion Cookbook, 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:  
½ pound beef shank bones
½ pound beef bottom round steak (not cut up)
vegetable oil
5 cups beef stock or broth
2 medium tomatoes, cut up
⅔ cup ketchup
¼ cup sugar
½ teaspoon “sour salt” (also known as citric acid)
2 pounds green cabbage, cut into bite-sized pieces
Directions:
Directions:
Brown the shank bones and round steak in oil in a 4-quart dutch oven or stockpot.

Carefully add the beef stock, tomatoes, ketchup, sugar, and sour salt to the meat in the pot; stir. Bring to boiling; reduce heat. Cover and let simmer for 1 hour. Remove meat from mixture; let cool slightly. Remove and discard the skin, bones, and any fat and gristle from the meat.

Cut the meat into bite-sized pieces and return to the pot. Stir in the cabbage. Bring the mixture to a boil; reduce heat, cover, and simmer for 10 minutes or until the cabbage is crisp-tender.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1 hour 30 minutes
Personal Notes:
Personal Notes:
This recipe was printed in the December 14th, 2012 Minneapolis Star/Tribune Taste section. It is the recipe used by the famous Lincoln Del restaurant/deli, a Clark family favorite.

 

 

 

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