Simple and easy to make, this borscht is a go-to recipe if you crave some homemade comfort food. Serve it with sour cream and rye bread and it can’t be more authentic.
Wash brisket under running water and place in a pot. Cover with cold water and quickly bring to a boil. Remove any foam that might appear on the surface, turn the heat down to low and let the broth simmer for 2-3 hours. Add salt 30 minutes before the broth is done.
Take the brisket out of the pot and separate meat from the bones. Place meat into a separate container. Strain the broth to get rid of bone bits and pieces.
Shred your cabbage, peel and cube potatoes, cut onions and carrots into small cubes. Pour the broth back to a pot and bring to a boil. Add tomato juice, shredded cabbage, potatoes, onions and carrots. Add the boiled meat. Bring back to a boil, add salt, peppercorns, citric acid and sugar. Cover with a lid and keep simmering for 1 1/2 hours.
Serve this borscht with rye bread and, if desired, with sour cream.
You will need:
For broth:
- Water – 10 cups
- Brisket – 16 oz
- Salt – to taste
For borscht:
- Fresh green cabbage – 14 oz
- 3 medium potatoes
- 3 medium carrots
- 1 yellow onion
- Tomato juice – 1 cup
- Sugar – 1 tablespoon
- Citric acid – 1/4 teaspoon
- 4-5 peppercorns
- Salt – to taste
To serve:
- Sour cream
- Rye bread
Also known as:
- Cabbage Borscht
Make this with Borscht Making Kit
Borscht without Beets • Serves 4
Real borscht without beets. There are no beets in this dry soup mix, but this is still a very traditional red Ukrainian borscht.
• The package is magnetic on the back so it works as a fridge magnet!
0 Comments