My mom was brought up on a farm and has Russian heritage. Even though she said she hated to cook, she managed to save a few traditional Russian recipes from her childhood. The recipe for Russian Style cabbage borscht was always a favorite in our family and is made with shredded cabbage leaves, tomatoes, onions, and raisins.
Enjoy this Russian Style Cabbage Borscht!
- 2 lbs brisket
- beef bones
- 2 quarts water
- 2 onions diced
- 2 cups canned tomatoes
- 2 lbs cabbage coarsely chopped
- 2 tsp salt
- ¼ cup lemon juice
- 2 tbsp sugar
- 2 tbsp seedless raisins
- Sear the brisket in a large skillet
- Combine the brisket, bones, and water in a deep soup pot
- Bring to a boil
- Add the onions and tomatoes
- Cover and cook over low heat for 1 hour
- Add the cabbage, salt, and pepper
- Cook for 1 hour.
- Turn off the heat and let it set a few minutes until the fat rises. Skim off any excess fat using a large spoon. (or put it in the refrigerator until the fat is solid and then remove it.
- Stir in the lemon juice, sugar, and raisins/
- Taste to correct seasonings if necessary.
- Serve with the meat as a garnish. (or leave it in the soup)
In medieval times cabbage was called “The drug of the poor” because of its healing properties. It helps rid the body of inflammation, prevents colon cancer, headaches, ulcers, and certain skin conditions. It’s also cleansing.
Russian cabbage borscht tends to be a little sweeter than the Polish version. That’s because it contains a small amount of sugar and raisins.
You may also enjoy my mom’s stuffed cabbage recipe.
Do you have a favorite recipe from your family heritage? Please leave a comment below.
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