Meaty Cabbage Borscht

Submitted by: Richard, FL
Source: Midwest Living
 

Prep: 25 minutes
Cook: 1 hour 20 minutes

Ingredients

Nonstick cooking spray
1/2 pound beef shank bones
1/2 pound beef bottom round steak
5 cups beef stock or broth
2 medium tomatoes, cut up
2/3 cup catsup
1/4 cup sugar
1/2 teaspoon sour salt (also called citric acid; you'll find it with canning ingredients in the supermarket)
2 pounds cabbage, cut into bite-size pieces

Directions

1. Coat a 4-quart Dutch oven or pot with nonstick cooking spray. Brown shank bones and round steak in pot.

2. Carefully add beef stock, tomatoes, catsup, sugar, and sour salt to meat in pot; stir.  Bring to boiling; reduce heat. Cover; simmer for 1 hour.

3. Remove meat and bones from the mixture; cool slightly.  Remove and discard the skin, bones, and any fat from the meat. Cut the meat into bite-size pieces. Return the meat to the pot.

4. Stir in the cabbage. Bring the mixture to boiling; reduce heat.   Cover and simmer for 10 minutes or until cabbage is crisp-tender.

5. Ladle the borscht into warm soup bowls.

Makes 6 main-dish servings.

Nutrition note: Reduce the sodium by using low-sodium broth.

Nutrition facts per serving:
calories: 196
total fat: 4g
cholesterol: 37mg
sodium: 1064mg
carbohydrate: 24g
fiber: 5g