Borscht is the most popular soup in Russia.  There are many different recipes for this colourful soup and this is one of them.  Borscht can be served hot or cold and the recipe varies this is a recipe for hot Borscht.


8 cups beef  stock*
1 pound slice of meaty bone-in beef shank
1 large onion, peeled, quartered
4 large beets, peeled, chopped
4 carrots, peeled, chopped
1 large red potato, peeled, cut into ½-inch cubes
2 cups thinly sliced cabbage
¾ cup chopped fresh dill
3 Tbsp red wine vinegar
1 cup sour cream
Salt and pepper to taste

Use good stock cubes or make your own with beef  stock bones and vegetables


In a large pot  bring 4 cups of the beef broth, the beef shank, and onion to the boil. Reduce heat, cover, and simmer until meat is tender, about 1 ½ hours.

Remove the meat and trim away any fat, sinew and bone and discard.

Chop the meat cover, allow to cool then chill.Let the broth in the pot cool for 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 then bring to boil. Reduce heat, cover, and simmer until vegetables are tender,this will take about ½ an hour.

Stir in the meat, cabbage and ½ cup of dill.

Cook until cabbage is tender, about 15 minutes. Season to taste with salt and pepper.

Stir in the vinegar.

Transfer the soup into bowls and top with sour cream and sprinkle with the remaining ¼ cup of dill.

Serve with crusty bread for a hearty winter meal.


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{February 17, 2012} {Tags: , , , , , }