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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Borscht Recipe

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This recipe for Borscht is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (1 inch thick) slice bone-in beef shank (or beef ribs)

3 quarts water

1 onion, chopped

2 cups chopped carrots, separated into one cup piles

1/2 cup chopped celery

1 bay leaf

3 cups diced peeled beets

2 cups chopped cabbage

2 cups chopped beet tops (or spinach)

1/4 cup white vinegar, or to taste

salt and ground black pepper to taste

1 cup sour cream, for garnish

2 tablespoons chopped fresh dill, for garnish
Directions:
Directions:
1. Cook beef shank in a large soup pot over high heat until browned, about 3 minutes per side; add water, onion, 1 cup 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, carrots, beans, and cabbage in a large soup pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add chopped beet tops, vinegar, salt, and black pepper.

3. Serve garnished with sour cream and dill.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
5 hours
Personal Notes:
Personal Notes:
This is a close version to John Jager's borscht soup.
I remove the meat from the bones, shred the meat and add to the soup.

 

 

 

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