Cabbage Borscht Lincoln Del 16-Dec-2012

Categories: soups Tags: borscht cabbage lincoln-deli

This recipe was printed in the Minneapolis Star/Tribune Taste section the week of December 14th, 2012. It is the recipe used by the famous Lincoln Del restaurant/deli, a family favourite.


  • ½ pound beef shank bones
  • ½ pound beef bottom round steak (not cut up)
  • vegetable oil
  • 5 cups beef stock or broth
  • 2 medium tomatoes, cut up
  • ⅔ cup ketchup
  • ¼ cup sugar
  • ½ teaspoon “sour salt” (also known as citric acid; it should be available with the canning ingredients at the supermarket)
  • 2 pounds green cabbage, cut into bite-sized pieces


  1. Brown the shank bones and round steak in oil in a 4-quart dutch oven or stockpot.

  2. Carefully add the beef stock, tomatoes, ketchup, sugar, and sour salt to the meat in the pot; stir.

  3. Bring to boiling; reduce heat. Cover and let simmer for 1 hour.

  4. Remove meat from mixture; let cool slightly.

  5. Remove and discard the skin, bones, and any fat and gristle from the meat.

  6. Cut the meat into bite-sized pieces and return to the pot.

  7. Stir in the cabbage. Bring the mixture to a boil; reduce heat, cover, and simmer for 10 minutes or until the cabbage is crisp-tender.