Russian Cabbage Borscht (No Beets)
Recipe: #19269
May 25, 2015
Categories: Eastern European, Fathers Day, Passover Sunday Dinner, Gluten-Free, High Protein, No Eggs, Non-Dairy, Sugar-Free, Kosher Meat, more
"This is a recipe for "green" borscht; that is, borscht made without beets. Adapted from The Complete Round the World Meat Cookbook."
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (550.8 g)
- Calories 446.6
- Total Fat - 26.5 g
- Saturated Fat - 8.7 g
- Cholesterol - 133.3 mg
- Sodium - 1953.5 mg
- Total Carbohydrate - 23.6 g
- Dietary Fiber - 4.5 g
- Sugars - 8.3 g
- Protein - 29.6 g
- Calcium - 139.6 mg
- Iron - 5.3 mg
- Vitamin C - 98.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine meat, bones and water in a deep saucepan and bring to a boil.
Step 2
Skim any foam and fat off the top.
Step 3
Stir in onions and tomatoes.
Step 4
Cover, reduce heat to low, and simmer for 1 hour.
Step 5
Add cabbage, apple, salt and pepper.
Step 6
Simmer for 1 hour.
Step 7
Stir in lemon juice and sugar. Simmer for 20 minutes more.
Step 8
Remove beef.
Step 9
Meat can be cut up and stirred back into the soup, or served on the side.
Tips
No special items needed.
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