Beef and Cabbage Borscht

Serves: 6
Total Calories: 137


2 pounds lean boneless beef chuck, cut into 1/2 inch cubes
5 medium beets, peeled and sliced
2 medium carrots, diced
2 medium onions, diced
1 (28-ounce) can diced tomato
3 stalks celery, diced
1 green pepper, diced
1 head green cabbage, diced
2 (6-ounce) cans tomato paste
1 teaspoon sour salt
2 bay leaves
1 teaspoon kosher salt
2 tablespoons sugar


Cover the meat with water and boil for 10 minutes.

Add the beets, carrots, onions, tomatoes, celery, green pepper, sour salt, bay leaves, kosher salt and sugar. Boil for 10 minutes. Add the tomato paste and cabbage and simmer for 3 hours.

Skim fat from the surface of the soup and serve hot.

Nutritional Facts:

Serves: 6
Total Calories: 137
Calories from Fat: 0

This Beef and Cabbage Borscht recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.

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