Please wait a bit while
Loanding
This beef borscht started my 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.
Ingredients
- (1 inch thick) slice bone-in beef shank: 1 piece
- quarts water: 3 piece
- onion: 1 piece (chopped)
- carrots: 1 cup (chopped)
- celery: 0.5 cup (chopped)
- bay leaf: 1 piece
- peeled beets: 3 cups (diced)
- cabbage: 2 cups (chopped)
- white vinegar: 0.25 cup (to taste)
- salt and ground black pepper: (to taste)
- sour cream: 1 cup (for garnish)
- fresh dill: 2 Tbsp (for garnish, chopped)
Metric Conversion
Stages of cooking
-
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; bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids.
-
Combine beef broth, beets, and cabbage in the same pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper.
-
Serve soup in bowls garnished with sour cream and dill.
