Meaty Cabbage Borscht
From: Midwest LivingPurists know there are three kinds of borscht: beet, green, and cabbage. This Russian borscht includes cabbage and beef and is great served on cold winter days.
Servings: 6 main-dish servings
Prep: 25 mins
Total: 1 hr 45 mins
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Ingredients
Nonstick cooking spray
1/2 pound beef shank bones
1/2 pound beef bottom round steak
5 cups beef stock or broth
2 medium tomatoes, cut up
2/3 cup catsup
1/4 cup sugar
1/2 teaspoon sour salt (also called citric acid; you'll find it with canning ingredients in the supermarket)
2 pounds cabbage, cut into bite-size pieces
Directions
1. Coat a 4-quart Dutch oven or pot with nonstick cooking spray. Brown shank bones and round steak in pot.
2. Carefully add beef stock, tomatoes, catsup, sugar, and sour salt to meat in pot; stir. Bring to boiling; reduce heat. Cover; simmer for 1 hour.
3. Remove meat and bones from the mixture; cool slightly. Remove and discard the skin, bones, and any fat from the meat. Cut the meat into bite-size pieces. Return the meat to the pot.
4. Stir in the cabbage. Bring the mixture to boiling; reduce heat. Cover and simmer for 10 minutes or until cabbage is crisp-tender.
5. Ladle the borscht into warm soup bowls. Makes 6 main-dish servings.
Nutrition note
Reduce the sodium by using low-sodium broth.
Reduce the sodium by using low-sodium broth.
Nutrition Facts
Calories 196, Total Fat 4 g, Cholesterol 37 mg, Sodium 1064 mg, Carbohydrate 24 g, Fiber 5 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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