Cabbage Borscht(No Beets)@ Pickle Barel in Toronto

Cabbage Borscht(No Beets)@ Pickle Barel in Toronto

Advanced Member
Advanced Member
Joined: 04 Feb 2006, 15:02

16 Nov 2007, 13:17 #1

I made this yesterday. It is wonderful. Give it a try.

* Exported from MasterCook *

Cabbage Borscht (no beets) @ Pickle Barrel in Toronto

Recipe By :Chef Mike Clarke, Pickle Barrel Restaurant, Toronto, Canada via Betsy @

Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
vegetable oil -- as needed to brown the short ribs
1 pound beef short ribs
2 medium onions -- chopped
3 stalks celery
2 carrots -- chopped
1 large lemon -- juice of
1 beef bouillon cube
1 1/2 cups canned tomatoes -- plum style tomatoes
2 cups tomato juice
2 tbsp tomato paste -- (2 to 3)
1/3 cup ketchup -- tomato based
1 small cabbage -- shredded; about 8 cups
2 tablespoons granulated sugar
3 cups beef stock -- or broth; more if needed
fresh ground black pepper -- to taste

In a large, heavy saucepan, brown ribs in hot oil. Remove, then add onions, carrots and celery. Cook until tender.

Return ribs to saucepan, add undrained tomatoes, tomato juice, tomato paste, lemon juice and beef bouillon cube. Bring to boil, then stir in cabbage (about 8 cups), sugar and 3 cups beef stock or broth. Season with pepper.

Cover and simmer gently over low heat for 30 minutes then remove short ribs, take meat from bone and slice into bite-sized pieces. Continue simmering soup for 15 minutes with meat from short ribs. Add additional stock if needed. Check seasoning before serving.

"This Borscht contains no beets and uses short ribs of beef along with cabbage, tomatoes and seasonings."
"Copied by Tom Shunick - A Receptarist on the shores of Rehoboth Bay, DE - October 28, 2007"
"12 cups"
T(Cook/Bake Time):
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NOTES : "Pickle Barrel chef Mike Clarke cooks the short ribs for this beetless borscht on their own, adding the meat just before serving. To save time, you can follow this method instead, capturing all their flavour by cooking them with the soup."

Advanced Member
Advanced Member
Joined: 04 Feb 2006, 15:02

19 Nov 2007, 16:41 #2

This was absolutely wonderful. Having left-overs today along with salad and garlic toast.