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Photography by Craig Matthews

Cabbage Borscht

Jerry Kaplan, owner

Serves 12
Ingredients:
1½ lbs flanken
1 cup onion, chopped
1 cup carrots, chopped
7 cups water
½ cup white sugar
1 8 oz can diced tomatoes
1 8 oz can tomato puree
3 lbs cabbage, shredded
4 tbsp dark brown sugar
1 tsp black pepper
1 tsp sour salt

 

Method:
To make the soup: Sauté flanken over medium-high heat, then place into a large pot and add onions, carrots and water. Bring to a boil. Lower heat and add white sugar, diced tomatoes and tomato puree, then bring to a boil again and frequently stir ingredients.

Add in cabbage, then add enough water to cover the cabbage. Bring back to a boil before lowering to a simmer. Cook for two to three hours, stirring often. Stir in the brown sugar, black pepper and sour salt. Simmer until flanken is tender, then serve.

 

WHEN YOU GO

Short Hills Restaurant & Deli
486 East Evesham Road, Cherry Hill
856-429-6900
shorthillsdeli.com

November 2017
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