Borscht

Borscht
Photo by Pornchai Mittongtare

Ingredients

  • 1 1-pound meaty cross-cut bone-in beef shank slice
  • 4 large beets
  • 1 12- to 14-ounce russet potato
  • 10 cups canned beef broth
  • 1 large onion
  • 4 medium carrots
  • 2 cups savoy cabbage
  • + 3 more ingredients
    • 3 tablespoons red-wine vinegar
    • 1 cup plain nonfat yogurt
    • ¾ cup fresh dill

Bring 6 cups broth, beef shank, and onion to boil in large pot. Reduce heat, cover, and simmer until meat is tender, about 1 hour 30 minutes. Transfer meat to work surface; trim fat, sinew and bone and discard. Chop meat; cover and chill. Cool broth slightly. Chill uncovered in pot until cold, at...

View full recipe at Epicurious

Comments

Variations on Borscht

  • Borscht
    • 1/2 cup sour cream, for garnish (optional)
    • 1/2 cup minced fresh dill
    • 1/4 head green cabbage, shredded (about 3 cups)
    • 6 medium red beets
    • +8 other ingredients
  • Borscht
    • 2 celery ribs
    • 4 medium boiling potatoes
    • 1 medium onion
    • 14- to 15-oz can beef broth
    • 2 carrots
    • 1 tablespoon vegetable oil
    • +2 other ingredients
  • Borscht
    • 2 quarts beef, chicken, or vegetable broth
    • 1 carrot
    • 1/2 head savoy cabbage
    • 1 bay leaf
    • 2 celery stalks
    • 2 beets
    • 1 teaspoon salt
    • +9 other ingredients
  • Borscht
    • 2 (14-ounce) cans low-sodium chicken broth
    • Greek or plain whole-milk yogurt (mix the latter with sour cream)
    • Olive oil
    • +1 other ingredients
  • Borscht
    • 6 tablespoons reduced-fat sour cream
    • 2 (15-ounce) cans whole beets, undrained
    • 1 pound red potatoes, cubed (about 3 cups)
    • +6 other ingredients
  • Borscht
    • 2 beef-flavored bouillon cubes
    • Commercial sour cream
    • 3 tablespoons bacon drippings
    • 2 tablespoons sugar
    • 1 cup boiling water
    • +2 other ingredients


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