Battle-Tested Classic: Beef, Beet and Cabbage Borscht

By Andrew Zimmern Posted April 22, 2013
Beef, Beet and Cabbage Borscht

Photo © Stephanie Meyer.

This was all I ever wanted to eat growing up, and I still crave it more than I care to admit. This Eastern European cabbage soup is really more of a schi than a borscht, but why quibble over names? In America in the ’60s, unless you were Russian, this was borscht. Funny how that works. It’s a meal in a bowl to be sure, but small portions are a great starter. I have been making this for decades; it’s a battle-tested classic. SEE RECIPE »

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