Rumanian beet-vegetable borscht with beef brisket from The Soupmaker's Kitchen: How to Save Your Scraps, Prepare a Stock, and Craft the Perfect Pot of Soup (page 119) by Aliza Green

  • lemons
  • green cabbage
  • Show all ingredients...
  • Serves : 8-12 (1 gallon/4 L)

  • EYB Comments

    Can substitute Brussels sprouts for green cabbage; and other beef pot roast cut such as chuck, bottom round, or boneless short ribs for beef brisket. See recipe for beef bone suggestions, and for optional beet concentrate add-in.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Brussels sprouts for green cabbage; and other beef pot roast cut such as chuck, bottom round, or boneless short ribs for beef brisket. See recipe for beef bone suggestions, and for optional beet concentrate add-in.

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