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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.
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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