Borscht (Beet Soup)
Quick answer
- Total time
- 110 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 13
About this dish
Beets sautéed separately in butter with a splash of vinegar hold their deep red color even after simmering with the rest of the soup.
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The base is a broth from slowly cooked beef shank, filled out with potato, carrot, onion, and cabbage, and a bowl eats more like a meal than a starter. Sour cream is spooned onto each bowl rather than into the soup, and stirring it in turns the broth pink, tangy, and smooth.
Ingredients
Instructions
- 1
Place the beef shank and broth in a pot, bring to a boil, then simmer over low heat for 60 minutes.
When tender, remove the beef and cut it into bite-sized pieces.
- 2
Shred beets, carrots, and onions thinly, and cut cabbage and potatoes into bite-sized pieces.
- 3
Melt the butter in a pan, add the shredded beets and vinegar, and sauté until the beets turn deep red.
- 4
Add the potato, carrot, and onion to the broth and simmer for 10 minutes.
Add the sautéed beets, cabbage, and sliced beef, then simmer for 15 more minutes.
- 5
Season with salt and pepper, stir in minced garlic to add flavor, and bring to a brief boil before turning off the heat.
- 6
Ladle into bowls and serve warm topped with a spoonful of sour cream.
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