Beef and Beet Borscht
My enduring fondness for incorporating sour cream into dishes began with this beef borscht. Witnessing the tangy, luxurious cream blend seamlessly into the hot, flavorful broth is truly a marvel.
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
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; 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 the same pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper.
- Serve soup in bowls garnished with sour cream and dill.
Notes
- The nutrition data for this recipe includes the full amount of beef broth ingredients, even though only the broth is used.
Nutrition
Calories: 138kcalCarbohydrates: 12gProtein: 6gFat: 8gSaturated Fat: 4gCholesterol: 21mgSodium: 96mgPotassium: 415mgFiber: 3gSugar: 6gVitamin C: 15mgCalcium: 82mgIron: 1mg
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