Beef and Beet Borscht

Beef and Beet Borscht

10
Chef John 15565

"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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  • Ready In

  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.
Tips & Tricks
Slow Cooker Beef Stew I

Make this five-star stew in your slow cooker!

Beef Barley Vegetable Soup

A hearty beef and barley soup loaded with plenty of vegetables.

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 10

  1. 12 Ratings

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Sundance
2/25/2013

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.

enigma42310
12/13/2013

When I made this it was my first time making or trying borscht. It was absolutely incredible! I ate everything in my bowl and then went back for seconds, and even my husband enjoyed eating it (a MAJOR accomplishment!) And the leftovers are equally good.

gingy1
9/21/2014

Great recipe. I love beets and this is a winner! I totally agree with Sundances review. Amen. Thank you, Chef John.