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Beef and Beet Borscht Recipe

Recipe by: Chef John

"It was this soup that 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."

Directions
Ingredients
Nutrition

Directions

Prep20 m
Cook4 h 30 m
Ready In4 h 50 m

1Cook 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.
2Combine 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.
3Serve garnished with sour cream and dill.

Footnotes

Editor's Note:
The nutrition data for this recipe includes the full amount of beef broth ingredients, even though only the broth is used.
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Ingredients