Beef and Beet Borscht

Name: Beef and Beet Borscht
Total time: 285 min
Yield: 8 Porciones
Ingredients: 1 (1 inch thick) slice bone-in beef shank; 🧅 1 onion, chopped; 🥕 1 cup chopped carrots; ½ cup chopped celery; 3 cups diced peeled beets; 2 cups chopped cabbage; 1 bay leaf; ¼ cup white vinegar, or to taste; 🧂 Salt and ground black pepper to taste; 1 cup sour cream; 🌿 2 tablespoons chopped fresh dill

Costo $12, ahorrar $18

Fuente: Recommended by CookPal

285 Min
8 Porciones
$12

Beef and Beet Borscht

Costo $12, ahorrar $18

Fuente: Recommended by CookPal

285 Min
8 Porciones
$12

INGREDIENTES

Meat
- 1 (1 inch thick) slice bone-in beef shank
Vegetables
- 🧅 1 onion, chopped
- 🥕 1 cup chopped carrots
- ½ cup chopped celery
- 3 cups diced peeled beets
- 2 cups chopped cabbage
Seasoning
- 1 bay leaf
- ¼ cup white vinegar, or to taste
- 🧂 Salt and ground black pepper to taste
Garnish
- 1 cup sour cream
- 🌿 2 tablespoons chopped fresh dill

PASOS

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.

NUTRIENTES

Por 1 porción

🔥

138

Calorías

6
Proteína
12
Carbohidratos
8
Grasas

💡 Consider serving with crusty bread for added texture and flavor.For a vegetarian-friendly option, replace beef shank with vegetable stock and increase cabbage quantity.Store leftovers in the fridge and reheat on the stovetop for best flavor retention.