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real russian borscht

(1 rating)
rustyct avatar
Recipe by
Russty S
@rustyct
Wallingford, CT

This recipe was given to me by a Russian cook in New York 70 years ago.

(1 rating)
yield 10 serving(s)
prep time 30 Min
cook time 2 Hr
method Stove Top

Ingredients For real russian borscht

  • 1 bunch
    beets
  • 1 sm
    head of cabbage
  • 3 qt
    water
  • 2 md
    marrow soup bones
  • 1 lb
    flanken
  • 1 md
    yellow onion
  • 1/4 c
    sugar
  • sour salt, to taste
  • 8 oz
    tomato sauce
  • 3 clove
    garlic, mashed
  • salt, to taste
  • 5 md
    cookd potatoes cut in half

How To Make real russian borscht

  • 1
    Shred the beets. Cut up the cabbage (discarding the core. Place in a large soup pot. Add 3 quarts of water.
  • 2
    Add bones, flanken, onion and salt. Let cook for 45 minutes.
  • 3
    Add sour salt and sugar. Let cook another 45 minutes.
  • 4
    Remove bones and flanket and save.
  • 5
    Add tomato sauce. Correct seasonings. Cook until cabbage is soft (about 30 minutes). Add the garlic.
  • 6
    Note: Potatoes can be added with bones and flanken if desired.
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