Please enter the email you’re using for this account.
Meat
Easy
8 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
No Diets specified
This soup is delicious served with crostini, over pasta, or enjoy it on its own!
2 tablespoons Tuscanini Olive Oil
3 to 4 sticks (beef) pepperoni, sliced into 1/2-inch slices
1/2 cabbage, cut in 1-inch chunks
35 ounces Tuscanini Tomato Sauce (approximately 4 cups)
1 bottle classic borscht such as Manischewitz (approximately 2 and 1/2 cups)
1/4 cup Tuscanini Apple Cider Vinegar
4 tablespoons sugar
20 meatballs, already cooked
1 cup steak or brisket or flanken, cut into 1-inch chunks
water to cover (approximately 1/2 cup)
salt, to taste
pepper, to taste
In a six-quart pot, heat oil on medium-high heat. Sauté pepperoni and cabbage for five to six minutes.
Add tomato sauce, borscht, cider vinegar, and sugar and bring to a boil.
Add meatballs, your cup of meat, and water and simmer for 20 to 30 minutes. Season with salt and pepper.
How Would You
Rate this recipe?
Please log in to rate
This was a fantastic recipe! I made it after yom tov using all my assorted leftovers and it was yum! I loved this idea. Such a resourceful way to use the leftovers and create a fresh, delicious meal