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Baby Boomer Recipes | Russian Cabbage Soup

Eastern European Style Cabbage Borscht

Rebecca Forstadt Olkowski
This is a delicious and hearty soup. Enjoy it with crusty fresh bread.
Course Entree
Cuisine Russian


  • 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


  • 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)