- 1 (1 inch thick) slice bone-in beef shank
- 3 quarts water
- 1 onion, chopped
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 1 bay leaf
- 3 cups diced peeled beets
- 2 cups chopped cabbage
- 1/4 cup white vinegar, or to taste
- salt and ground black pepper to taste
- 1 cup sour cream, for garnish
- 2 tablespoons chopped fresh dill, for garnish
- 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 to the pot, bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids.
- Combine beef broth, beets, and cabbage in a large soup pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper.
- Serve garnished with sour cream and dill.
05/21/2018
recipepes.com
Beef and Beet Borscht, recipe
PT15M
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5
455 calories
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