Beef And Beet Borscht
Ingredients
- 1 (1 inch thick) slice bone-in beef shank ⓘ
- 3 quarts water ⓘ
- 1 onion, chopped ⓘ
- 1 cup chopped carrots ⓘ
- 1/2 cup chopped celery ⓘ
- 1 bay leaf ⓘ
- 3 cups diced peeled beets ⓘ
- 2 cups chopped cabbage ⓘ
- 1/4 cup white vinegar, or to taste ⓘ
- salt and ground black pepper to taste ⓘ
- 1 cup sour cream, 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 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.
Nutrition & Diet Analysis (per serving)
334
kcal
17% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).