Beef and Beet Borscht

This beef borscht is Chef John's version of the Russian and Polish soup with beets and cabbage simmered in a homemade broth made from bone-in shank.

• Preparation Time: 20 mins
• Cooking Time: 4 hr 45 mins
• Total Time: 5 hr 5 mins
• Calories: 138 Calories

Ingredients

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

Recipe Instructions

Step 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; bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids.

Step 2

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.

Step 3

Serve soup in bowls garnished with sour cream and dill.