Cabbage Borsch
Ingredients
- 2 -3 lbs blade steaks (cooked and shredded, You may use blade or crossrib roast or steak) ⓘ
- 3 cups cold water ⓘ
- 2 (28 ounce) cans tomato juice ⓘ
- 1 large cabbage, cut into bite size pieces ⓘ
- 1 large onion, chopped ⓘ
- 3 large carrots, chopped ⓘ
- 3 potatoes, peeled and cubed ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon pepper ⓘ
- 2 lemons, juice of ⓘ
- 4 tablespoons sugar ⓘ
Instructions
- Place roast or steak in a big pot.
- Cover meat completely with water.
- Cover with lid and let come to a boil.
- After water is boiling, reduce heat to simmer and cook until meat is tender and shreds easily.
- Remove meat from pot and shred with fork.
- Leave water in pot and add 2 large cans of tomato juice, cabbage, onion, carrots, potatoes and shredded meat.
- Season with salt and pepper, add lemon juice and sugar to taste.
- Cook on low heat 1- 1 1/2 hours-- until all vegetables are cooked-- you may re season with more lemon, sugar or salt and pepper as needed to taste-- Serve with lots of rye bread-- enjoy.
Nutrition & Diet Analysis (per serving)
397
kcal
20% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).