Cabbage Borscht
Servings
8 Servings
Ingredients
- 2 lbs. short ribs
- 1 lbs. flanken
- 1 small onion sliced
- 2 Tbsp olive oil
- 1 cup water
- 46 oz. bottle tomato juice
- 1 14.5 can whole tomatoes
- 1 cup sugar
- 2 Tbsp lemon juice
- 1 large cabbage shredded
- 1 tsp baking soda
Instructions
- In the bottom of a pressure cooker, heat the olive oil then add the onion, short ribs and flanken and brown on all sides. Should take around 10 minutes.
- Add the water, close the pressure cooker and cook for 20 minutes. When the pressure comes down, refrigerate the meat for 2-3 hours or freeze for 1 hour. The fat will congeal on the top of the meat and you can skim it off before continuing the process.
- Add the tomato juice and bring to a boil.
- Add the sugar, lemon juice and cabbage. Then add the baking soda, stir quickly and let it foam up.
- Place the cover on the pressure cooker and cook for 25 minutes.
- Once the pressure comes down, take off the cover and continue boiling the soup for 1 hour or more. Just keep cooking the soup until the meat is falling off the bone.
- Note: if you don’t have a pressure cooker, you can make this soup in a regular pot. Just boil the soup for 3-4 hours.
i thot these recipies were to adapt to the crockpot for shabbat. but there was no mention of crockpot or shabbat
You can for sure adapt this recipe for the slow cooker, it would be great for friday night but not sure it can make it for Shabbat day.
I think I would try this with 1/3 C of sugar. When I make this on the stove I use brown sugar and lemon juice in addition to the tomatoes. You can always add more sugar later but it’s hard to take it out. Cheers!
I would appreciate more dishes with pressure cookers and rice makers.
my parents said adding sugar was the Hungarian way and since their parents were from Ukraine, they didn t add sugar.
This is delicious
It’s a really big pot of soup! You can 1/2 the recipe but it won’t be as sweet, but many people don’t care for sweet cabbage borscht anyways.
Yikes! One cup of sugar? Is that much really necessary to cut the acidity of the tomatoes?
I’ve never tried making it in the crock-pot but I think it could be delicious! Now I want to try it that way…
Could you make this in a crock-pot?