borscht stew

Name: Borscht Stew
Prep time: 30 min
Cook time: 2 h
Yield: 6
Cuisine: Polish
Ingredients: 4 cup(s) beef broth (use gluten free broth if you prefer); 1 pound(s) bone-in beef shank (optional); 1 large onion, peeled and quarted; 4 large red beets, peeled and shredded (easiest to use a food processor); 2 large carrots, peeled and chopped; 2 cup(s) potatoes, chopped into bite size chunks (optional); 1/2 - purple cabbage head, thinly sliced; dash(es) salt and pepper; 1/4 cup(s) fresh parsley, chopped; - sour cream for garnish (leave out for dairy free)

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Darci Juris

Scottsdale, AZ

Updated on Apr 22, 2015

I once had a Russian roommate. When he learned that I had never tried Borscht stew, that it was my dad's favorite thing when I was growing up, and, that I loved beets, he immediately called his mom and got their family recipe. He made the soup, which also included potatoes, but I leave those out. Either way, when I finally got to taste it, I was a big fan! I absolutely love this stew now, and make it at least once every winter. I prefer to leave out the beef and potatoes, but those are optional add-ins.

Rate

prep time 30 Min

cook time 2 Hr

method Stove Top

yield 6-8 serving(s)

Ingredients

4 cups beef broth (use gluten free broth if you prefer)
1 pound bone-in beef shank (optional)
1 large onion, peeled and quarted
4 large red beets, peeled and shredded (easiest to use a food processor)
2 large carrots, peeled and chopped
2 cups potatoes, chopped into bite size chunks (optional)
1/2 - purple cabbage head, thinly sliced
dash salt and pepper
1/4 cup fresh parsley, chopped
- sour cream for garnish (leave out for dairy free)

How To Make borscht stew

Step 1

Bring 2 cups of the beef broth, the beef shank, and onion to boil in large pot. Reduce heat, cover, and simmer until meat is tender, about 1 hour 30 minutes.

Step 2

Transfer meat to work surface; trim fat and chop meat; transfer to bowl and set aside.
Step 3

Add remaining 2 cups broth, beets, potatoes and carrots; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes.
Step 4

Stir in meat and cabbage; cook until cabbage is tender, about 15 minutes. Season to taste with salt and pepper.
Step 5

Ladle soup into bowls. Top with a dollop of sour cream and chopped parsley.
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