Chef's Table: Short Hills Restaurant

Chef’s Table: Short Hills Restaurant

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.