Beef and Beet Borscht

Name: Beef and Beet Borscht
Prep time: 20 min
Cook time: 270 min
Yield: 8
Ingredients: 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

⏱️ Ready in 4h 50m 🥄 Prep 20 min 🔥 Cook 4h 30m 👥 8 servings 👁️ 2 views

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.

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🔗 Recipe adapted from AllRecipes

📊 At a Glance

Prep 20 min

Cook 4h 30m

Serves 8

Difficulty Hard

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 138

% Daily Value*

Total Fat 7.8g 10%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 96mg 4%

Total Carbohydrate 12g 4%

Dietary Fiber 3.1g 11%

Total Sugars 6.3g

Protein 5.9g 12%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.