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.
- 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
- Place roast or steak in a big pot.
- Cover meat completely with water.
- Cover with lid and let come to a boil.
- After water is boiling, reduce heat to simmer and cook until meat is tender and shreds easily.
- Remove meat from pot and shred with fork.
- Leave water in pot and add 2 large cans of tomato juice, cabbage, onion, carrots, potatoes and shredded meat.
- Season with salt and pepper, add lemon juice and sugar to taste.
- 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.
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!
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.)
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 this..my dad said my Gramma (ukrainian side) always made with cabbage..my gramma (maternal) polish always made beet borscht..huggzz