adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Borscht II
Borscht II
0 Likes
Cook Time:
180 minutes
Total Time:
180 minutes
Savory beef shank broth with cabbage, carrots, and celery make a comforting hot borscht.
Ingredients:
  • 3 pounds bone-in beef shank
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 6 cups water
  • 0.5 pound carrots, cut into 1 inch pieces
  • 2 stalks celery, cut into 1 inch pieces
  • 0.33000001311302 medium head cabbage, shredded
  • 1 pound beets, peeled and shredded
  • 1 cup tomato juice
  • 1 tablespoon lemon juice
  • 2 teaspoons white sugar
  • 2 teaspoons salt
  • 0.125 teaspoon ground black pepper
Instructions:
  • In a large pot over medium heat, sear the beef in oil until golden. Add onion and water, then simmer covered for 2 hours until the meat is tender.
  • Take out the meat from the broth and let it cool for a bit. Add carrots, celery, cabbage, beets, tomato juice, lemon juice, sugar, salt, and pepper to the broth. Once the meat has cooled down a bit, remove it from the bone and cut it into bite-size pieces. Put the meat back into the soup and cook until the vegetables are tender, around 20 to 30 minutes.

Similar Recipes