beef and beet borscht
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 http://allrecipes.com/Recipe/Beef-and-Beet-Borscht/?prop24=hn_slide1_Beef-and-Beet-Borscht&evt19=1 for play in Culinary Quest.
prep time
20 Min
cook time
4 Hr 30 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 1 - (1 inch thick) slice bone-in beef shank
- 3 quarts water
- 1 - onion, chopped
- 1 cup carrot, chopped
- 1/2 cup celery, chopped
- 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
- 2 tablespoons chopped fresh dill, for garnish
How To Make beef and beet borscht
-
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.
-
Step 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.
-
Step 3Serve garnished with sour cream and dill.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef Soups
Category:
Vegetable Soup
Ingredient:
Vegetable
Culture:
Eastern European
Method:
Stove Top
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