Beef and Beet Borscht

Baby Kato


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 vote

20 Min
4 Hr 30 Min
Stove Top


  • 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.

Printable Recipe Card

About Beef and Beet Borscht

Course/Dish: Beef Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Eastern European

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