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Cabbage Borscht Recipe


  • 2 lbs. soup bones, with lots of meat
  • 8-10 cups water
  • 2-4 carrots, sliced
  • 4 medium potatoes, cubed
  • 1 large (or 2 medium) onions, chopped
  • 1 medium head cabbage, chopped fine
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 whole red chili peppers (dried)
  • fresh dill (a handful or to taste)
  • 2 tins tomato soup
  • 2 cups diced tomatoes (optional)


  1. Cover soup bones with water and simmer until meat is tender (several hours).
  2. Remove the bone and shred the beef. Add more water to make 8-10 cups of stock before adding the vegetables.
  3. Add vegetables and seasonings (put chili peppers and dill into a spice cup or cheesecloth), and cook until vegetables are tender.
  4. Add tomato soup, diced tomatoes, and shredded beef…and bring to a boil.
  5. Serve with sour cream.

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