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Beef & Cabbage Borscht

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Ingredients

  • 2 lb. beef short ribs
  • 1 beef marrow soup bone
  • 2 cups chopped onions
  • 1 can 28 oz stewed tomatoes
  • 8 cups shredded cabbage
  • 1 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup lemon juice
  • 3 tbsp tomato paste
  • 2 tbsp sugar

Details

Preparation

Step 1

Cut ribs in half.In dutch oven,cover beef ribs and soup bone with water and bring to boil; reduce heat and simmer until meat is no longer pink,about 10 min. Drain and rinse ribs and bone;return to Dutch oven.
Add onions,tomatoes and 4 cups water;cover and simmer over medium-low heat for 1 hr.
Add cabbage,salt and pepper,simmer covered for 1 hour.
Remove ribs and bone. Remove meat from ribs;trim off fat and chop meat. Remove marrow from bone. Return meat and marrow to pot.
Stir in lemon juice,tomato paste and sugar,simmer for 20 min.

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