Lincoln Del Cabbage Borscht Copycat
"To find citric acid or sour salt, look in the canning supplies in the supermarket. They only cooked the meat 1 hour, I'm going longer cause I buy tough meat. lol"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (525.3 g)
- Calories 813.8
- Total Fat - 15 g
- Saturated Fat - 3.7 g
- Cholesterol - 43.1 mg
- Sodium - 2430.2 mg
- Total Carbohydrate - 146.2 g
- Dietary Fiber - 0.7 g
- Sugars - 102.5 g
- Protein - 23.6 g
- Calcium - 65.4 mg
- Iron - 3.9 mg
- Vitamin C - 95.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Brown seasoned shank bones and round steak in oil in a 4-quart Dutch oven .
Step 2
Carefully add beef stock, tomatoes, ketchup, sugar and sour salt to meat in pot and stir.
Step 3
Bring to boiling, reduce heat.
Step 4
Cover and simmer for 90 minutes, adding water as needed.
Step 5
Remove meat from the mixture and cool slightly.
Step 6
Remove and discard the skin, bones and any fat from the meat.
Step 7
Cut the meat into bite-size pieces.
Step 8
Return the meat to the pot.
Step 9
Stir in the cabbage and bring the mixture to boiling then reduce heat.
Step 10
Cover and simmer for 10 minutes or until cabbage is crisp-tender.
Step 11
Season to taste.
Tips
No special items needed.
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