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CookPal AI
Beef and Beet Borscht

Beef and Beet Borscht

Cost $12, save $18

Source: Recommended by CookPal

  • 285 Min
  • 8 Servings
  • $12

INGREDIENTS

  • 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

STEPS

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; 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 the same pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper.

3

Serve soup in bowls garnished with sour cream and dill.

NUTRIENTS

Per 1 serving

🔥

138

Calories

  • 6
    Protein
  • 12
    Carbs
  • 8
    Fats

💡 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.