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Beef and Beet Borscht

4

305 min

Beef and Beet Borscht


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Time

305 min

Serving

8 persons

Calories

138

Rating

4.00★ (81)

Cuisine

Author: Victoria Buriak
This beef borscht started my lifelong love of adding sour cream to things. The way the tangy, rich cream melts into the hot, beefy broth is a wonder to behold.

Ingredients

  • (1 inch thick) slice bone-in beef shank: 1 piece
  • quarts water: 3 piece
  • onion: 1 piece (chopped)
  • carrots: 1 cup (chopped)
  • celery: 0.5 cup (chopped)
  • bay leaf: 1 piece
  • peeled beets: 3 cups (diced)
  • cabbage: 2 cups (chopped)
  • white vinegar: 0.25 cup (to taste)
  • salt and ground black pepper: (to taste)
  • sour cream: 1 cup (for garnish)
  • fresh dill: 2 Tbsp (for garnish, chopped)

Metric Conversion

Stages of cooking

Beef and Beet Borscht Photo 21
Beef and Beet Borscht Photo 32
Beef and Beet Borscht Photo 4 3
  1. 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.
    Beef and Beet Borscht Photo 2
  2. 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.
    Beef and Beet Borscht Photo 3
  3. Serve soup in bowls garnished with sour cream and dill.
    Beef and Beet Borscht Photo 4

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