Beef and Beet Borscht recipe
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Ingredients
- 1 (1 inch thick) slice bone-in beef shank 3 quarts water 1 onion, chopped 1 cup chopped carrots ½ cup chopped celery 1 bay leaf 3 cups diced peeled beets 2 cups chopped cabbage ¼ 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
Nutrition Info
- 137.7 caloriescarbohydrate: 12 gcholesterol: 21.3 mgfat: 7.8 gfiber: 3.1 gprotein: 5.9 gsaturatedFat: 4.4 gservingSize: -sodium: 95.7 mgsugar: 6.3 gtransFat: : -unsaturatedFat: : -
Directions Beef and Beet Borscht
Directions
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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.