Return to Main Recipes Page/Return to Home Page

Borscht, Cabbage w/Flanken III (M, KLP, TNT)
Source: Unknown
Serves: 16 to 20

2 lbs. soup meat (flanken)
2 to 3 soup bones
3 quarts water
2 to 3 medium beets, pared (julienned or grated)
1/2 head cabbage, finely grated (or julienned)
1 28-oz. can tomatoes
1 6-oz. tin tomato paste, if desired
1/2 cup brown sugar
3 to 4 grains sour salt OR 2 tsp. lemon juice
Salt and pepper, to taste

Place meat and bones in water and bring to a boil. Skim and reduce heat. Add remaining ingredients. Cover and simmer for 3 hours. More sugar may be added, if desired.

Soup is excellent for freezing.

Poster's Notes:
I have been making this borscht for many, many years and it is a great favourite of my husband and family. Having said this, I don't care for tomato paste in this, so I don't use it (personal preference). I also use a whole head of cabbage shredded or julienned, more flanken and beets. To adjust to the larger quantity of ingredients, I also use 2 cups of brown sugar and 1 cup lemon juice (not the sour salt). Adjust added ingredients to taste.

Flanken usually comes in strips-bone in, so I cut it into large chunks. Hope you enjoy this borscht as much as we do.

Posted by Sylvia Kirshner

Nutritional Info Per Serving: N/A