Manitoba Farmhouse Cabbage Borscht
A tomato and cabbage borscht with beef ribs, made in a big pot for the week.
- Prep
- 25 min
- Cook
- 120 min
- Total
- 145 min
- Servings
- 10
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Very large pot
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 10 g
- carbs
- 24 g
- protein
- 17 g
- calories
- 260
Instructions
- 1
Simmer the ribs in the water for 70 minutes, skimming the foam.
- 2
Lift out the ribs, pull the meat from the bones and return it to the pot.
- 3
Add the onion, carrot, potato and tomatoes and cook 20 minutes.
- 4
Add the cabbage and simmer 20 minutes more.
- 5
Season heavily and stir in the dill off the heat.
- 6
Let it stand an hour before serving; it is better reheated.
Chef's tips
Add the dill at the very end — boiled dill loses everything that makes it worth adding.
Ingredient substitutions
- beef short ribs → a beef soup bone plus stewing beef
Storage
5 days refrigerated, 3 months frozen.
Common mistakes to avoid
- •Overcooking the cabbage to mush
Serving suggestions
Cooked Manitoba Farmhouse Cabbage Borscht?
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