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    You are in: Home / Recipes / Cabbage Borsch Recipe
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    Cabbage Borsch

    Cabbage Borsch. Photo by Baby Kato

    1/1 Photo of Cabbage Borsch

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hrs 30 mins

    Baby Kato's Note:

    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.

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    Units: US | Metric

    • 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. 1
      Place roast or steak in a big pot.
    2. 2
      Cover meat completely with water.
    3. 3
      Cover with lid and let come to a boil.
    4. 4
      After water is boiling, reduce heat to simmer and cook until meat is tender and shreds easily.
    5. 5
      Remove meat from pot and shred with fork.
    6. 6
      Leave water in pot and add 2 large cans of tomato juice, cabbage, onion, carrots, potatoes and shredded meat.
    7. 7
      Season with salt and pepper, add lemon juice and sugar to taste.
    8. 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.

    Ratings & Reviews:

    • on September 18, 2007


      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 08, 2006


      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.)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 03, 2004

      Very interesting, as this is the first time that I ever saw a Borsch recipe that does not contain any beets, as I always understood that Borsch was a beet soup.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cabbage Borsch

    Serving Size: 1 (593 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 488.9
    Calories from Fat 230
    Total Fat 25.6 g
    Saturated Fat 10.2 g
    Cholesterol 81.6 mg
    Sodium 967.9 mg
    Total Carbohydrate 43.2 g
    Dietary Fiber 7.3 g
    Sugars 22.0 g
    Protein 24.9 g

    The following items or measurements are not included:

    blade steaks

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