Beef and Beet Borscht

Beef and Beet Borscht

12
Chef John 21379

"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

4 h 50 m {{adjustedServings}} servings 138 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 138 kcal
  • 7%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 12g
  • 4%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 144 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  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 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.
  2. 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.
  3. Serve garnished with sour cream and dill.

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of beef broth ingredients, even though only the broth is used.
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Reviews

12
  1. 14 Ratings

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Omg.....marry me please!! Chef John Love your recipes would relocate if you would cook for me...LOL On a serious note- Thank you for all of your wonderful recipes.

Change from orifinal recipe- total prep and cook time:45 minutes. I used to live in Ukraine and I ate borscht several times a week there. This recipe tastes very similar to how they eat it over ...

I simply started with beef stock and cooked all the veggies together in the stock for 1/2 an hour. I also used plain yogurt instead of sour cream. Great and couldn't have been quicker.