Shared by Jacky Boudreaux
Shared by Jacky Boudreaux
Borscht With Beef and Cabbage
Yield: 4 to 6 servings
Borscht With Beef and Cabbage
Yield: 4 to 6 servingsFamily Journey
Proszowice, Poland
New York City and Denver
This recipe was shared by Jacky Boudreaux. Read more about her family in "How Two Sisters Revived a Borscht Recipe Lost During the War."
Ingredients
For the soup
- 2 pounds bone-in beef ribs or or flanken, cut into 3 inch pieces
- 2 pounds beef bones, cut into 3 inch pieces
- 4 celery stalks, chopped into ½ inch cubes
- 4 carrots, peeled and chopped into ½ inch cubes
- 1 large yellow onion
- 1 whole clove
- 1 bay leaf
- 2 sprigs fresh thyme
- 4 sprigs fresh parsley
- ½ tablespoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoon olive oil
- ½ of a green cabbage, thinly sliced or shredded
- 2 cloves garlic, finely chopped
- ½ yellow onion, peeled and finely chopped
- 2 beets, peeled and grated
- 1 ½ cups chopped canned tomatoes
- ¼ cup red wine vinegar
- 1 tablespoon sugar
For the garnish
- 4 sprigs fresh parsley
Preparation
Step 1
Stick a clove through the skin of whole onion. Press firmly to ensure the clove is secured into the onion. Tie the sprigs of thyme and parsley into a tight bundle with butchers twine. Set aside.
Step 2
Add the beef ribs or flanken, beef bones, celery, carrots, the whole onion, bay leaf, thyme and parsley bundle, salt, pepper and olive oil into a large stock pot. Add enough water into the pot to reach about 1 inch under the top edge of the pot. Place the pot over high heat and bring the mixture to a boil. Partially cover the pot with a lid. Reduce to medium low heat and continue cooking with a gentle simmer for about 2 hours. Skim the impurities that rise to the surface of the soup during cooking.
Step 3
Meanwhile, place 2 tablespoons olive oil into a skillet over medium or medium low heat. Add the cabbage, garlic and onion and sauté until the vegetables are soft and translucent, about 10 to 15 minutes. Transfer the sautéed vegetables to a plate and set aside.
Step 4
After 2 hours of cooking the soup base of the borscht, add the sautéed cabbage, onions and garlic, the grated beets, canned tomatoes, vinegar and sugar. Stir the soup until combined and increase the heat to high. Bring the soup to a boil and reduce the heat to medium low. Continue cooking the soup partially covered on a gentle simmer for an additional hour.
Step 5
Before serving, discard the beef bones, whole onion with clove, the bay leaf and the thyme and parsley bundle.
Step 6
Serve the borscht hot and garnish with a few parsley sprigs.
