Real Recipes From Real Home Cooks ®

beef and beet borscht

(1 rating)
Recipe by
Baby Kato
Beautiful Shore Country, NB

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 for play in Culinary Quest.

(1 rating)
yield 8 serving(s)
prep time 20 Min
cook time 4 Hr 30 Min
method Stove Top

Ingredients For beef and beet borscht

  • 1
    (1 inch thick) slice bone-in beef shank
  • 3 qt
  • 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

  • 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.
  • 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.
  • 3
    Serve garnished with sour cream and dill.