Beef and Beet Borscht
Description
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.
Ingredients
•
1 (1 inch thick) slice bone-in beef shank
•
3 quarts water
•
1 onion, chopped
•
1 cup chopped carrots
•
1/2 cup chopped celery
•
1 bay leaf
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3 cups diced peeled beets
•
2 cups chopped cabbage
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1/4 cup white vinegar, or to taste
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salt and ground black pepper to taste
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1 cup sour cream, for garnish
•
2 tablespoons chopped fresh dill, for garnish
Directions
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.
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.
3
Serve soup in bowls garnished with sour cream and dill.