Cabbage Borscht

Ingrédients

• 2 lbs. short ribs
• 1 lbs. flanken
• 1 small onion (sliced)
• 2 Tbsp olive oil
• 1 cup water
• 46 oz. bottle tomato juice
• 1 14.5 can whole tomatoes
• 1 cup sugar
• 2 Tbsp lemon juice
• 1 large cabbage (shredded)
• 1 tsp baking soda

Préparation

1. 1

   In the bottom of a pressure cooker, heat the olive oil then add the onion, short ribs and flanken and brown on all sides. Should take around 10 minutes.

2. 2

   Add the water, close the pressure cooker and cook for 20 minutes. When the pressure comes down, refrigerate the meat for 2-3 hours or freeze for 1 hour. The fat will congeal on the top of the meat and you can skim it off before continuing the process.

3. 3

   Add the tomato juice and bring to a boil.

4. 4

   Add the sugar, lemon juice and cabbage. Then add the baking soda, stir quickly and let it foam up.

5. 5

   Place the cover on the pressure cooker and cook for 25 minutes.

6. 6

   Once the pressure comes down, take off the cover and continue boiling the soup for 1 hour or more. Just keep cooking the soup until the meat is falling off the bone.

7. 7

   Note: if you don’t have a pressure cooker, you can make this soup in a regular pot. Just boil the soup for 3-4 hours.