Borscht

Borscht
Photo by Pornchai Mittongtare

Ingredients

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

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
    • 16-oz jar sliced pickled beets
    • 3 tablespoons fresh dill
    • 4 tablespoons sour cream
    • 2 celery ribs
    • 4 medium boiling potatoes
    • 1 medium onion
    • +2 other ingredients
  • Borscht
    • 2 celery stalks
    • 2 beets
    • 1/2 teaspoon freshly ground black pepper
    • 1 teaspoon salt
    • 1 tablespoon vegetable oil
    • 1/2 head savoy cabbage
    • +10 other ingredients
  • Borscht
    • Olive oil
    • 2 (14-ounce) cans low-sodium chicken broth
    • 1 large onion
    • 3 medium beets, peeled and diced
  • Borscht
    • 6 tablespoons reduced-fat sour cream
    • 1 medium onion, diced (about 1 3/4 cups)
    • 2 teaspoons canola oil, divided
    • 1/4 teaspoon black pepper
    • +5 other ingredients
  • Borscht
    • 2 tablespoons butter or margarine
    • 1 medium onion, chopped
    • Commercial sour cream
    • 2 beef-flavored bouillon cubes
    • 2 tablespoons sugar
    • +2 other ingredients


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