Cabbage Borsch

Recipe by Baby Kato
READY IN: 2hrs


  • 2 -3
    lbs blade steaks (cooked and shredded, You may use blade or crossrib roast or steak)
  • 3
  • 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.