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Borscht
0 Likes
Prep Time:
25 minutes
Cook Time:
150 minutes
Total Time:
175 minutes
Chunky borscht soup with fresh beets, beef shank, veggies, and dill, topped with sour cream. Perfect for a cozy day!
Ingredients:
  • Extra virgin olive oil or vegetable oil
  • 1 1/4 pound slice of bone-in beef shank with a lot of meat (or 1 pound of stew beef), excess fat trimmed
  • 1 large onion, chopped (about 1 1/2 cups)
  • 8 cups beef broth or beef stock , divided 4 cups and 4 cups
  • 4 large beets (about 1 1/2 pounds), peeled, chopped
  • 4 carrots (1 lb), peeled, chopped
  • 1 large russet potato (.75 lb), peeled, cut into 1/2-inch cubes
  • 2 cups thinly sliced cabbage
  • 3/4 cup chopped fresh dill
  • 3 tablespoons red wine vinegar
  • 1 cup sour cream
  • Salt and freshly ground black pepper to taste
Instructions:
  • In a large, thick-bottomed pot over medium-high heat, heat 2 teaspoons of oil. Add the shank slice or stew beef and brown lightly on one side before flipping. Then, add the chopped onions and cook until softened, about 5 minutes.
  • Pour 4 cups of beef broth over the beef and onions in the pot. Bring to a boil, then simmer covered until the meat is tender, about 1 hour and 30 minutes.
  • Heat your oven to 400°F.
  • Prepare and roast the root vegetables simultaneously: Peel and dice the beets, carrots, and potatoes into 1/2-inch pieces. Coat the beets and carrots in a light drizzle of olive oil and arrange them on a foil-lined baking sheet in a single layer. Roast in the preheated oven for 15 minutes. Next, coat the potatoes in olive oil and add them to the baking sheet, ensuring everything has space. Roast for an extra 15 minutes.
  • After simmering the beef until tender, take it out of the pot and let it rest. If using beef shank, remove and discard any bones, connective tissue, and excess fat before chopping the meat into bite-sized pieces.
  • Remove any excess fat from the surface of the soup.
  • - Return the pot to the stove. - Add the remaining broth, carrots, beets, potato, chopped meat, cabbage, and half cup of fresh dill. - Simmer for another 15 minutes or until cabbage is cooked through. - Season with vinegar, salt, and pepper to taste. Adjust seasoning based on the broth's saltiness. - For best flavor, make the soup a day ahead. - Serve in bowls with a dollop of sour cream and a sprinkle of fresh dill. - Enjoy! If you loved the recipe, please leave a rating and review!

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