Beef and Beet Borscht - Secretsfrommyapron

Ingredients

1 (1 inch thick) slice bone-in beef shank

3 quarts water

1onion, chopped

1 cup chopped carrots

½ cup chopped celery

1bay 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

Directions

Step 1

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.

Step 2

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.

Step 3

Serve garnished with sour cream and dill.

Editor's Note:

The nutrition data for this recipe includes the full amount of beef broth ingredients, even though only the broth is used.

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