Name: Sweet Cabbage Tomato Borscht
Ingredients: 2 yellow onions, diced; 2 carrots, diced; 2 celery stalks, diced; 1 medium green bell pepper, diced; 6 garlic cloves, thinly sliced; 3 large 1" thick beef shank slices, beef separated from the bone in large chunks; 2 lbs large chunk stewing beef; 10 1" thick marrow bones (or chicken backs); 12 chicken legs; Flour for dredging; Extra virgin olive oil for sautéing; 1 medium/large cabbage, 1/2" diced; 1/2 tbsp each of oregano, thyme, and basil; Salt and pepper to taste; Chili pepper flakes or cayenne to taste for a bit of heat; 2 (28 oz) cans of San Marzano tomato puree; 8 cups low-sodium chicken broth; 6 oz tomato paste; 1/2 cup sugar; Juice and zest of 1 lemon

Dredge the meat, bones, and chicken legs in flour.

Add extra virgin olive oil to a large sauté pan on medium heat.

Brown the beef, bones, and chicken.

Drain well on a wire rack, pat dry on paper towels, and set aside.

Add the broth to a large stock pot and bring it to a boil.

Add the veggies, garlic, and herbs to the sauté pan. Cook for 10 minutes and set aside.

Add the bones, beef, and chicken to the stock pot, keeping the bones on the bottom of the pot.

Simmer for 30 minutes and skim the scum and fat.

Remove the chicken only and set it aside.

Add the puree and combine well, leaving the bones on the bottom of the pot.

Add the cooked veggies and simmer for 1 hour.

Add the cabbage and simmer for 30 minutes.

Add the chicken back to the stock pot.

Add water if needed.

Simmer for 30 minutes more and remove the chicken (don't put it back).

Check the cabbage for tenderness.

Add the paste mixture (tomato paste, sugar, lemon juice, and zest).

Adjust the flavor and heat if needed.

Sweet Cabbage Tomato Borscht

Ingredients

Instructions

Notes