Beef and Beet Borscht
Recipe information
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Cooking:
20 min.
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Servings per container:
8
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Source:

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.