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Borscht, Russian Cabbage I (M, TNT)
Source: Unknown
Serves: 6

2-1/4 pounds ground lean beef
1-1/2 14-1/2-ounce cans diced tomatoes
1-1/2 8-ounce cans tomato sauce
6 cubes beef bouillon
3 medium carrots, shredded
1-1/2 onions, chopped
3 tbsp. white vinegar
3/4 cup white sugar
2-1/4 tsp. salt
3/4 tsp. ground black pepper
1/2 gallon water, divided
4-1/2 cloves garlic, finely chopped
1-1/2 heads cabbage, cored and cut into wedges

Crumble the ground beef into a large pot.

Add the diced tomatoes, tomato sauce, beef bouillon cubes, carrots, onion, vinegar, sugar, salt and pepper. Pour in 1 quart  of water, and bring to a boil.

Stir to break up the beef while heating. Once the soup comes to a boil, cover and simmer for 30 minutes over low heat.

Pour in the other quart of water, and return to a slow boil. Add garlic and cabbage. Simmer for 25 minutes, until cabbage is tender. Ladle into soup bowls to serve.

Poster's Notes:
This is a simple recipe for a wonderful rich cabbage soup.

Posted by Andrea Feldman

Nutritional Info Per Serving: N/A