Cabbage Borscht


When I read the title of this recipe I thought, oh good, some beets, I love beets.  However, there are no beets involved in this recipe, either the original or the recipe I came up with based on the original.  I do admit that even though there were no beets involved, the recipe that I’ve prepared here is very delicious, but beware, it makes a ton of soup so you may want to 1/2 the recipe if you don’t have a large fridge.

First off, let’s talk about the nutritional value of cabbage!

Cabbage is known for providing high amounts of vitamin c and has a naturally occurring compounds known as indoles which can lower the risk of a variety of cancers including breast cancer.  Chewing the cabbage releases an enzyme called myrosinase which forms the indoles and can help eliminate cancer cells and stop them from growing.  Cabbage has also been proven to kill certain viruses.  It provides iron and sulphur and minerals that can help cleanse the digestive system.  At only 15 calories per cup cabbage is a must have for any healthy diet.

Cabbage Borscht – Original Recipe


  • Short ribs or any other beef bones.  About 1-2 lbs.
  • 1 medium cabbage, cut up fine
  • 1 large can diced tomatoes
  • 1 large can tomato sauce
  • 2-3 large carrots
  • 1 sliced onion
  • 2 cans beef bouillon soup
  • 2 C brown sugar
  • 1 C lemon juice


  • Put all ingredients in a large pot and add “just enough” water.  Add salt & pepper, not too much salt.  Cover and when it comes to a boil, reduce the heat and simmer for 4-5 hours.


The only difference between my soup and my mother’s soup is what I didn’t include,  and the soup was still awesome.  I did NOT include:

  • Short ribs or any other beef bones
  • 2 cans of beef bouillon soup (replaced with veggie broth)
  • 2 C sugar



Next up, Raisin Noodle Kugle….

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