This beef borscht 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
Prep Time
5 hrs 5 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
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.
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.
Serve soup in bowls garnished with sour cream and dill.
Editor's Note:
The nutrition data for this recipe includes the full amount of beef broth ingredients