-
Prep time
30 minutes
-
Cook time
2 hours
-
Serves
10
Author Notes
This is my great-grandmother's recipe that continues to be a household favorite. My mom tells me how she used to wait for her mom to make this for dinner with a side of mashed potatoes. The way you're 'supposed' to eat this is to fill half of your spoon with mashed potatoes and fill the rest with soup.
My family tends to cook in very large quantities, but the great thing about this recipe is that it freezes well!
A couple of notes:
- if you really love beets, you can use two cans
- this recipe is dependent on your taste, so adjust to your liking! —Sarah Yaffa
Ingredients
-
1
Large (2 small) had of cabbage, shredded or chopped
-
2
Onions, sliced thin
-
2
Carrots, diced
-
3
Celery stalks, sliced thin
-
2-3
Flanken (sub short-rib)
-
2-3
Marrow bones
-
3 quarts
Water
-
2 tablespoons
Olive/Canola oil
-
1
14 oz. can tomato sauce
-
1
14 oz. can diced tomatoes
-
1/4 cup
brown sugar, or more to taste
-
1
can whole beets
-
1/4 teaspoon
Sour salt, or more to taste
-
1 teaspoon
Salt
-
1/2 teaspoon
Pepper
-
1/2 teaspoon
Red pepper
-
1/2 teaspoon
Crushed red pepper
-
1
Fresh lemon, squeezed
Directions
-
In a soup pot (6/8QT), cover meat and bones with water. Simmer for about a half hour, skimming the foam off of the top.
-
In a stock pot (10/12QT), heat oil and sauté onions, carrots and celery until soft. Add tomato sauce, diced tomatoes, sour salt, crushed pepper, salt and pepper.
-
Add the combination of meat and water the meat was boiled in into the large stock pot.
-
Bring to a boil and add cabbage. Bring back to a boil and then simmer with the lid on for about an hour and a half.
-
Pour in lemon juice and can of beets with liquid. Adjust seasoning with brown sugar, additional lemon if needed, salt pepper and crushed pepper according to your liking.
See what other Food52ers are saying.