Beef Borscht
ID: 4ffbace5...
An incredibly delicious and visually striking soup made from a simple beef and beet broth. Combined with tender cabbage, sweet beets, a tangy splash of vinegar, and a dollop of sour cream, this classic comfort food is perfect for cool weather.
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🍳 Cooking Flow
Brown the beef shank in oil over high heat. → Add water, carrots, celery, onion, and bay leaf, then simmer gently for 4 hours to make the stock. → Remove the beef shank, then add julienned beets and chopped cabbage to the broth. → Simmer for 30 minutes until the vegetables are tender, then season with vinegar, salt, and pepper. → Serve hot topped with sour cream and fresh dill.
Cooking Steps
Brief Cooking Order
Brown the beef shank in oil over high heat. → Add water, carrots, celery, onion, and bay leaf, then simmer gently for 4 hours to make the stock. → Remove the beef shank, then add julienned beets and chopped cabbage to the broth. → Simmer for 30 minutes until the vegetables are tender, then season with vinegar, salt, and pepper. → Serve hot topped with sour cream and fresh dill.
Introduction
An incredibly delicious and visually striking soup made from a simple beef and beet broth. Combined with tender cabbage, sweet beets, a tangy splash of vinegar, and a dollop of sour cream, this classic comfort food is perfect for cool weather.
Step 1
Brown the beef shank in a large pot with a little vegetable oil over high heat until well-browned on both sides.
Step 2
Cover the browned beef shank with cold water and add the chopped carrots, celery, onions, and a bay leaf.
Step 3
Bring the pot to a boil, skim off any foam that rises to the surface, then lower the heat to a gentle simmer. Simmer on low for about 4 hours until the meat is tender and falling off the bone.
Step 4
Remove the beef shank from the broth. You can shred the meat and return it to the soup, or discard it if it has given up all its flavor.
Step 5
Peel the fresh beets and cut them into thin julienne matchsticks.
Ingredients List
Important Notes
The secret to a clear stock is a very gentle simmer; do not let it boil vigorously after the initial boil.
Skimming the foam off the top as the broth comes to a simmer helps keep the soup clean and clear.
Beets can be grated, julienned, or diced depending on your texture preference.
Adding vinegar at the end is crucial to balance the earthy sweetness of the beets and cabbage.
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