Beef and Beet Borscht The Best Recipes

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Beef and Beet Borscht

"It was this soup that 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 (1 inch thick) slice bone-in beef shank
3 quarts water
1 onion, chopped
1 cup chopped carrots
1/2 cup chopped celery
1 bay leaf
3 cups diced peeled beets
2 cups chopped cabbage
1/4 cup white vinegar, or to taste
salt and ground black pepper to taste
1 cup sour cream, for garnish
2 tablespoons chopped fresh dill, for garnish

Instructions :

Prep : 20M	Cook : 8M	Ready in : 4H50M

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.
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.
Serve garnished with sour cream and dill.

Notes :

The nutrition data for this recipe includes the full amount of beef broth ingredients, even though only the broth is used.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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