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Autumn Cabbage And Smoked Meat Borscht recipes

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  • 1 small green cabbage (about 1 1/2 pounds)
  • 2 tablespoons canola or other neutral oil
  • 1 large white onion, thinly sliced
  • 4 large cloves garlic, minced
  • 2 teaspoons kosher salt
  • 1 pound pastrami (or smoked meat), diced
  • 1 (28-ounce) can diced tomatoes, drained
  • 1 cup distilled white vinegar
  • 2/3 cup firmly packed light brown sugar


  1. Cut the cabbage into quarters lengthwise through the core. Trim out and discard the core from each quarter. Cut the cabbage crosswise into thin slices.
  2. Heat the oil in a large pot over medium-high heat. Add the cabbage, onion, garlic and salt and stir to coat the vegetables in the oil. Pour in 1/2 cup water and cook, covered, stirring occasionally, until the cabbage and onion are tender, 12 to 15 minutes.
  3. Stir in the pastrami, tomatoes, vinegar and sugar. Pour in enough additional water to cover the mixture by about 1 inch and bring it to a boil over high heat. Decrease the heat to maintain a low simmer. Skim the foam that rises to the top of the borscht. Cook, uncovered, until the cabbage is very tender and the flavors come together, about 1 hour. Serve immediately, or refrigerate, covered, for up to 5 days.
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