Borscht Recipe Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 cups beef broth (make your own or buy two quarts of pre-made. I prefer the boxed one)
1 pound slice of meaty bone-in beef or veal shank
1 large onion, peeled, quartered
4 large beets, peeled, chopped
4 carrots, peeled, chopped
1 large russet potato, peeled, cut into 1/2-inch cubes
2 cups thinly sliced cabbage
3/4 cup chopped fresh dill
3 Tbsp red wine vinegar
1 cup sour cream
Salt and pepper to taste
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Directions: |
Directions:Bring 4 cups of the beef broth, the beef shank, and onion to boil in large pot. Reduce heat, cover, and simmer until meat is tender, about 1 hour 30 minutes.
Transfer meat to work surface; trim fat, sinew and bone and discard. Chop meat; cover and chill. Cool broth slightly. Chill in pot until cold, at least 4 hours and up to 1 day.
Spoon fat from top of chilled broth and discard. Add remaining 4 cups broth, beets, carrots, and potato; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes.
Stir in meat, cabbage and 1/2 cup dill; cook until cabbage is tender, about 15 minutes. Season to taste with salt and pepper. Stir in vinegar.
Ladle soup into bowls. Top with sour cream and remaining 1/4 cup dill. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: This is a great meal on a cold winter night. If I plan to serve this right a way, I don't cool it and skim off the fat, but I would recommend it if you plan to refrigerate it and serve it over a couple of days (just makes it look unappealing).
I wrap my beets in tin foil and roast them for 1 hour at 400 degrees. I don't know why, but I do. I like the roasted flavor. I also add a little more vinegar or lemon juice and since I don't care for dill that much, I omit that.
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