Recipe information
Ingredients for - Beef and Beet Borscht
1. Bone-in beef shank - 1 (1 inch thick) slice
7. Diced peeled beets - 3 cups
12. Chopped fresh dill, for garnish - 2 tablespoons
How to cook deliciously - Beef and Beet Borscht
1. Stage
Cook beef shank in a large soup pot over high heat until browned, about 3 minutes per side. Add water, onion, carrots, celery, and bay leaf; bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids.
2. Stage
Combine beef broth, beets, and cabbage in the same pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper.
3. Stage
Serve soup in bowls garnished with sour cream and dill.