Name: Beef and Beet Borscht
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Bone-in beef shank - 1 (1 inch thick) slice; Water - 3 quarts; Onion, chopped - 1; Chopped carrots - 1 cup; Chopped celery - ½ cup; Bay leaf - 1; Diced peeled beets - 3 cups; Chopped cabbage - 2 cups; White vinegar, or to taste - ¼ cup; Salt and ground black pepper to taste - ¼ cup; Sour cream, for garnish - 1 cup; Chopped fresh dill, for garnish - 2 tablespoons

Ingredients for - Beef and Beet Borscht

1. Bone-in beef shank 1 (1 inch thick) slice

2. Water 3 quarts

3. Onion, chopped 1

4. Chopped carrots 1 cup

5. Chopped celery ½ cup

6. Bay leaf 1

7. Diced peeled beets 3 cups

8. Chopped cabbage 2 cups

9. White vinegar, or to taste ¼ cup

10. Salt and ground black pepper to taste ¼ cup

11. Sour cream, for garnish 1 cup

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.