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Beef and Beet Borscht
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Prep Time:
20 minutes
Cook Time:
285 minutes
Total Time:
305 minutes
Savory beef borscht crafted with beets, cabbage, and a rich bone-in shank broth by Chef John.
Ingredients:
  • 1 (1 inch thick) slice bone-in beef shank
  • 3 quarts water
  • 1 onion, chopped
  • 1 cup chopped carrots
  • 0.5 cup chopped celery
  • 3 cups diced peeled beets
  • 2 cups chopped cabbage
  • 0.25 cup white vinegar, or to taste
  • 1 cup sour cream, for garnish
  • 2 tablespoons chopped fresh dill, for garnish
Instructions:
  • Sear beef shank in a large soup pot over high heat until golden on all sides for about 3 minutes each. Add water, onion, carrots, celery, and bay leaf; bring to a gentle simmer and cook until the meat is tender and easily coming off the bone, approximately 4 hours. Remove solids by straining the broth.
  • In a pot, simmer the beef broth, beets, and cabbage together until the beets are tender, around 30 minutes. Then, lower the heat and stir in the vinegar, salt, and black pepper.
  • Ladle soup into bowls and top with a dollop of sour cream and a sprinkle of fresh dill before serving.

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