My mom was brought up on a farm but has an Eastern European heritage. She hated to cook but managed to save a few traditional recipes from her childhood that she made when she was in the mood. This recipe for Russian Style Cabbage Borscht was always a favorite in our family and is made with shredded cabbage leaves, tomatoes, onions, and raisins.
Enjoy this recipe!
Eastern European Style Cabbage Borscht
Ingredients
- 2 lbs brisket
- beef bones
- 2 quarts water
- 2 onions diced
- 2 cups canned tomatoes
- 2 lbs cabbage coarsely chopped
- 2 tsp salt
- 1/4 cup lemon juice
- 2 tbsp sugar
- 2 tbsp seedless raisins
Instructions
- Sear the brisket in a large skillet
- Combine the brisket, bones, and water in a deep soup pot
- Bring to a boil
- Add the onions and tomatoes
- Cover and cook over low heat for 1 hour
- Add the cabbage, salt, and pepper
- Cook for 1 hour.
- Turn off the heat and let it set a few minutes until the fat rises. Skim off any excess fat using a large spoon. (or put it in the refrigerator until the fat is solid and then remove it.
- Stir in the lemon juice, sugar, and raisins/
- Taste to correct seasonings if necessary.
- Serve with the meat as a garnish. (or leave it in the soup)
Cabbage was called “The drug of the poor” in medieval times because of its healing properties. It is cleansing and helps rid the body of inflammation, and prevents colon cancer, headaches, ulcers, and certain skin conditions.
Russian- Style cabbage borscht is a bit sweeter than in other regions. That’s because it contains a small amount of sugar and raisins.
You may also enjoy my mom’s stuffed cabbage recipe. Recipe updated 8/2023.
Find soup kettles on Amazon, here.
Do you have a favorite recipe from your family heritage? Please leave a comment below.
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