Beef Borscht Beef Borscht

Author: Canadian Living

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.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: October 2009



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 facts Per each of 12 servings: about

  • Sodium 355 mg
  • Protein 10 g
  • Calories 208.0
  • Total fat 14 g
  • Potassium 365 mg
  • Cholesterol 26 mg
  • Saturated fat 5 g
  • Total carbohydrate 11 g


  • Iron 11.0
  • Folate 9.0
  • Calcium 5.0
  • Vitamin A 2.0
  • Vitamin C 33.0
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Beef Borscht