Borscht (photo)

Borscht

Posted by on

Ingredients

  • 8 cups beef broth*
  • 1 pound slice of meaty bone-in beef shank
  • 1 large onion, peeled, quartered
  • 4 large beets, peeled, chopped
  • 4 carrots, peeled, chopped
  • 1 large russet potato, peeled, cut into 1/2-inch cubes
  • 2 cups thinly sliced cabbage
  • 3/4 cup chopped fresh dill
  • 3 Tbsp red wine vinegar
  • 1 cup sour cream
  • Salt and pepper to taste

*Use gluten-free broth if you are cooking gluten-free

Method

1 Bring 4 cups of the beef broth, the beef shank, and onion to boil in large pot. Reduce heat, cover, and simmer until meat is tender, about 1 hour 30 minutes.

2 Transfer meat to work surface; trim fat, sinew and bone and discard. Chop meat; cover and chill. Cool broth slightly. Chill in pot until cold, at least 4 hours and up to 1 day.

3 Spoon fat from top of chilled broth and discard. Add remaining 4 cups broth, beets, carrots, and potato; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes.

4 Stir in meat, cabbage and 1/2 cup dill; cook until cabbage is tender, about 15 minutes. Season to taste with salt and pepper. Stir in vinegar.

Ladle soup into bowls. Top with sour cream and remaining 1/4 cup dill.

Main Ingredients

Course

Type

Cuisine