Borscht Ii
Ingredients
- 3 pounds bone-in beef shank ⓘ
- 2 tablespoons vegetable oil
- 1 onion, chopped ⓘ
- 6 cups water ⓘ
- 1/2 pound carrots, cut into 1 inch pieces ⓘ
- 2 stalks celery, cut into 1 inch pieces
- 1/3 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 ⓘ
Instructions
- In a large pot over medium heat, brown beef in oil. Stir in onion and water, reduce heat and simmer, covered, 2 hours, until meat is tender.
- Remove meat from broth and set aside to cool slightly. Stir carrots, celery, cabbage, beets, tomato juice, lemon juice, sugar, salt and pepper into broth. When meat is cool enough to handle, cut meat from bone and into bite-size pieces and return to soup. Simmer until vegetables are tender, 20 to 30 minutes.
Nutrition & Diet Analysis (per serving)
448
kcal
22% 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).