Cooked - Borscht

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Borscht

6.0

3 teaspoons extra virgin olive oil or vegetable oil, divided

1 (1 ¼ pound) section bone-in beef shank with a lot of meat, or 1 pound beef stew meat, excess fat trimmed

1 large onion, chopped (about 1 ½ cups)

8 cups beef broth or beef stock, divided

4 large beets (about 1 ½ pounds), peeled and chopped

4 carrots (1 pound), peeled and diced

1 large russet potato (6 ounces), peeled and cut into ½-inch cubes

2 cups thinly sliced cabbage

¾ cup chopped fresh dill, divided

3 tablespoons red wine vinegar

1 cup sour cream

Salt and freshly ground black pepper to taste

Brown the beef, then cook the onions:
Heat 2 teaspoons oil in a large, thick-bottomed pot on medium high heat. Add the shank slice or stew beef. Let the beef brown lightly on one side, then turn over.
Add the chopped onions to the pot. Let the onions cook and soften, about 5 minutes.
Add 4 cups broth and simmer until the beef is tender:
Pour 4 cups of the beef broth over the beef and onions in the pot. Bring to a boil. Lower the heat to a simmer. Cover and cook until the meat is falling-off-the-bone tender, about 1 hour and 30 minutes.
Meanwhile, prep and roast the root vegetables:

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

CuisineEastern European

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyMedium ⏰ 2h

Created last week

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