Total Time
Prep 30 mins
Cook 1 hr 30 mins

This is my favourite soup. It's my friend Judy's mothers recipe. I have changed it slightly to accommodate my family's taste. This is very easy to make and keeps well.

Ingredients Nutrition

  • 2 -3 lbs blade steaks (cooked and shredded, You may use blade or crossrib roast or steak)
  • 3 cups cold water
  • 2 (28 ounce) cans tomato juice
  • 1 large cabbage, cut into bite size pieces
  • 1 large onion, chopped
  • 3 large carrots, chopped
  • 3 potatoes, peeled and cubed
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 lemons, juice of
  • 4 tablespoons sugar


  1. Place roast or steak in a big pot.
  2. Cover meat completely with water.
  3. Cover with lid and let come to a boil.
  4. After water is boiling, reduce heat to simmer and cook until meat is tender and shreds easily.
  5. Remove meat from pot and shred with fork.
  6. Leave water in pot and add 2 large cans of tomato juice, cabbage, onion, carrots, potatoes and shredded meat.
  7. Season with salt and pepper, add lemon juice and sugar to taste.
  8. Cook on low heat 1- 1 1/2 hours-- until all vegetables are cooked-- you may re season with more lemon, sugar or salt and pepper as needed to taste-- Serve with lots of rye bread-- enjoy.
Most Helpful

This is one great tasting soup! A wonderful old cookbook from the library years ago allowed that not only did recipes for Borsch vary from county to country but from family to family - in some countries - simply another name for soup. Made as posted and these soup lovers here enjoyed this Cabbage Borsch. How good - another pot is in the planning. Thank you and thank your friend for sharing her mother's recipe ... this is going into my family favorites!

Gerry September 18, 2007

Like Alan Leonetti, I'm a bit puzzled about the name of the soup because it does imply the presence of beets. On the other hand, a soup by any other name should taste as good, and if it tastes this good, who cares what it's called? The secret is in the lemon juice which imparts a nice zingy tartness. I microwaved the lemons 20 seconds before squeezing to get maximum juice production. A great cabbage soup! (P.S. I did cut the cold water down to 1 cup for a thicker soup.)

echo echo September 08, 2006

being of Ukrainian/polish heritage..there is Borscht (beet)..and Cabbage Borscht..also Root vegetable.Borscht.. I only make beet Borscht..but will defintely try dad said my Gramma (ukrainian side) always made with gramma (maternal) polish always made beet borscht..huggzz

Gail N. August 25, 2015