Tested till perfect Beef Borscht

Beef Borscht

This is an adaptation of a family favourite that Adell's mother-in-law, Helen Shneer, has been making for years – always to rave reviews. Serve with Onion Bialys.

By Adell Shneer, Matthew Kimura and The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2009

  • rating starrating starrating starrating starrating star
  • Portion size 10 to 12


  • 2 lb 2lbbeef simmering short ribs
  • 1 1beef marrow soup bone
  • 2 cups 2cupschopped oniononions
  • 1 28oz can 128oz canstewed tomatoes
  • 8 cups 8cupsshredded cabbage
  • 1-1/4 tsp 1-1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/4 cup 1/4cuplemon juice
  • 3 tbsp 3tbsptomato paste
  • 2 tbsp 2tbspgranulated sugar
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Cut ribs in half. In Dutch oven, cover beef ribs and soup bone with water and bring to boil; reduce heat and simmer until meat is no longer pink, about 10 minutes. Drain and rinse ribs and bone; return to Dutch oven.

Add onions, tomatoes and 4 cups (1 L) water; cover and simmer over medium-low heat for 1 hour.

Add cabbage, salt and pepper; simmer, covered, for 1 hour.

Remove ribs and bone. Remove meat from ribs; trim off fat and chop meat. Remove marrow from bone. Return meat and marrow to pot.

Stir in lemon juice, tomato paste and sugar; simmer for 20 minutes.

Nutritional Information Per each of 12 servings: about

cal 208 pro 10g total fat 14g sat. fat 5g
carb 11g fibre 2g chol 26mg sodium 355mg
potassium 365mg

% RDI:

calcium 5 iron 11 vit A 2 vit C 33
folate 9
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