For Home Canning: Cabbage Borsch

Total Time
1hr 15mins
Prep 20 mins
Cook 55 mins

A yummy home canned soup to warm you up in the cold winters months!

Ingredients Nutrition


  1. Wash, peel remove stem ends and cores, and quarter tomatoes. Use a small spoon to scrape out the excess seeds, if desired.
  2. In 4 to 6 quart kettle or dutch oven combine all ingredients. Bring to a boil, boil uncovered 5 minutes.
  3. Ladle hot soup into hot jars, leaving 1/2 head space.
  4. Adjust the lids.
  5. Process in canner at 10 pounds, 45 minutes for pints or 55 minutes for quarts.
  6. Makes 8 pints.


Most Helpful

I was in a panic trying to figure out how to preserve all of the cabbage from our garden this year. This recipe was perfect to pack away many quarts of delicious soup for the winter. It tastes wonderful and I added in some canned brisket when preparing supper recently and it made a delicious and hearty stew. Thank you so much!

sucious August 15, 2009

Wonderful recipe. I put a jar of this in our county fair last year and won first place with it. I used red cabbage and the result was beautiful jar of soup.

deedeegast August 21, 2008

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