Beef and Beet Borscht

1
Baby Kato

By
@BabyKato

Chef John says "that It was this soup that started his lifelong love of adding sour cream to things. The way the tangy, rich cream melts into the hot, beefy broth is a wonder to behold."

Taken from allrecipes.com/...et-Borscht&evt19=1 for play in Culinary Quest.

Rating:

★★★★★ 1 vote

Comments:
Serves:
8
Prep:
20 Min
Cook:
4 Hr 30 Min
Method:
Stove Top

Ingredients

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1
(1 inch thick) slice bone-in beef shank
3 qt
water
1
onion, chopped
1 c
carrot, chopped
1/2 c
celery, chopped
1
bay leaf
3 c
diced peeled beets
2 c
chopped cabbage
1/4 c
white vinegar, or to taste
salt and ground black pepper to taste
1 c
sour cream, for garnish
2 Tbsp
chopped fresh dill, for garnish

How to Make Beef and Beet Borscht

Step-by-Step

  • 1Cook 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.
  • 2Combine 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.
  • 3Serve garnished with sour cream and dill.

Printable Recipe Card

About Beef and Beet Borscht

Main Ingredient: Vegetable
Regional Style: Eastern European




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