Cabbage Borscht

Ingredients

• 907 g (2 lb)beef short ribs
• 454 g (1 lb)flanken-cut beef ribs
• 1 smallonion, sliced
• 30 ml (2 tbsp)olive oil
• 237 ml (1 cup)water
• 1.36 litres (46 oz)tomato juice
• 411 g (14.5 oz)tinned whole tomatoes
• 200 g (1 cup)sugar
• 30 ml (2 tbsp)lemon juice
• 1 largecabbage, shredded
• 5 ml (1 tsp)bicarbonate of soda

Instructions

1. 1

   Brown the meat

   Heat the olive oil in the base of a pressure cooker. Add the onion, short ribs and flanken, and brown the meat on all sides for about 10 minutes.

2. 2

   Pressure cook

   Add the water, close the pressure cooker and cook for 20 minutes. Once the pressure has fallen, refrigerate the meat for 2–3 hours or freeze it for 1 hour. The fat will set on top; skim it off before continuing.

3. 3

   Add tomato juice

   Pour in the tomato juice and bring it to the boil.

4. 4

   Add cabbage

   Stir in the sugar, lemon juice and cabbage. Add the bicarbonate of soda, stir quickly and let the mixture foam up.

5. 5

   Cook under pressure

   Put the lid on the pressure cooker and cook for 25 minutes.

6. 6

   Simmer until tender

   After the pressure has fallen, remove the lid and boil the soup for 1 hour or longer, until the meat is falling off the bone.

7. 7

   Use a saucepan

   If you do not have a pressure cooker, make the soup in a regular pot and boil it for 3–4 hours.

What is cabbage borscht?

Borscht is a family of soups associated with Eastern Europe, with recipes that vary by region and household. Beetroot is common in many versions, but cabbage-based versions are also made.

This recipe builds its flavour around beef ribs, tomato juice and cabbage, with sugar and lemon adding a sweet-and-sour contrast. Pressure cooking starts the meat, while the final simmer helps it become very tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 35g protein, 40g carbs, 23g fat.

The beef supplies most of the protein and fat, while the sugar and tomatoes contribute much of the carbohydrate; cabbage adds some carbohydrate and fibre. Serve a moderate bowl with extra vegetables or a simple salad to balance the meal.

The beef and the broth

Short ribs: these bring bone-in beef and richness to the pot. Browning them with the onion gives the soup a savoury start.

Flanken: this cut adds more beef alongside the short ribs. Brown the pieces on all sides as directed, rather than trying to cook them through at this stage.

Tomato base: tomato juice provides most of the liquid and whole tinned tomatoes add body. The recipe adds the juice after the first pressure-cooking stage.

Why chill and skim the meat?

Cooling the cooked meat allows fat to set on the surface, making it easier to remove before the soup is finished. The recipe allows 2–3 hours in the fridge or 1 hour in the freezer.

Wait until the pressure has fallen before handling the cooker or moving the meat. Skim the solidified fat before adding the tomato juice.

Balancing sweet and sour

Sugar: the recipe uses a full cup to balance the tomato and cabbage, so the finished soup will be noticeably sweet. Lemon juice provides the contrasting acidity.

Bicarbonate of soda: add it after the cabbage and stir quickly, as it makes the mixture foam. Keep the cooker open for this step, before putting the lid on for the next pressure-cooking stage.

How to judge doneness

Cabbage: shredding it helps it soften and distribute through the soup during cooking. After the second pressure-cooking stage, the recipe calls for an uncovered boil.

Beef: use the final texture as your guide, rather than stopping at exactly one hour. The soup is ready when the meat is falling off the bone.

Timing and serving

The recipe includes 20 minutes and 25 minutes of pressure cooking, plus a final uncovered boil of at least 1 hour. It also calls for chilling or freezing the meat between the two pressure-cooking stages.

Serve the soup hot in bowls, making sure each serving gets some beef and cabbage as well as broth. Bread or boiled potatoes make practical accompaniments if you want a more substantial meal.

Recipe notes & tips

• Brown the beef on all sides to build flavour before adding the water.
• Let the pressure fall before opening the cooker.
• Chill the meat as directed so the fat is easier to skim.
• Stir quickly after adding the bicarbonate of soda because the soup will foam.
• Continue the final simmer until the meat is falling off the bone.
• Use a large enough pot or pressure cooker to hold the cabbage and liquid comfortably.

Variations

• More acidity: add extra lemon juice to your bowl if you prefer a sharper finish.
• Less sweet: reduce the sugar to suit your taste, bearing in mind this changes the recipe's sweet-and-sour balance.
• Root vegetables: add diced carrots or potatoes for a heartier soup.
• Fresh herbs: finish each bowl with chopped dill or parsley.
• No pressure cooker: use a regular pot and boil the soup for 3–4 hours as the recipe suggests.

Common mistakes to avoid

• Crowding the browning stage: brown the meat in batches if needed so the pieces can colour on all sides.
• Opening under pressure: wait until the pressure has fallen before removing the lid.
• Skipping the fat skim: chill the meat for the stated time, then remove the set fat before adding the tomato juice.
• Adding bicarbonate too slowly: stir promptly after adding it because the soup foams.
• Stopping the simmer too soon: keep cooking until the beef is falling off the bone.
• Filling the cooker too high: leave enough room for the cabbage and liquid, following your cooker’s fill guidance.

How to store

Cool leftovers promptly and store them covered in the fridge for up to 3–4 days. Reheat gently in a saucepan until steaming hot throughout; loosen with a little water if the soup has thickened.

Frequently asked questions