Borscht

Borscht
Photo by Pornchai Mittongtare

Ingredients

  • 1 12- to 14-ounce russet potato
  • 10 cups canned beef broth
  • 1 large onion
  • 4 medium carrots
  • 2 cups savoy cabbage
  • 3 tablespoons red-wine vinegar
  • 1 cup plain nonfat yogurt
  • + 3 more ingredients
    • ¾ cup fresh dill
    • 1 1-pound meaty cross-cut bone-in beef shank slice
    • 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
    • 4 tablespoons sour cream
    • 3 tablespoons fresh dill
    • 16-oz jar sliced pickled beets
    • 1 tablespoon vegetable oil
    • 2 carrots
    • +3 other ingredients
  • Borscht
    • 2 celery stalks
    • 2 beets
    • 1 teaspoon salt
    • 1 tablespoon vegetable oil
    • 3 red-wine vinegar
    • 1/4 cup dill
    • 1/2 cup sour cream
    • 2 onions
    • 2 cloves garlic
    • +7 other ingredients
  • Borscht
    • Greek or plain whole-milk yogurt (mix the latter with sour cream)
    • Olive oil
    • 3 medium beets, peeled and diced
    • 1 large onion
  • Borscht
    • 1/4 teaspoon salt
    • 1 pound lean beef stew meat, cut into 1 1/2-inch pieces
    • 1 pound red potatoes, cubed (about 3 cups)
    • +6 other ingredients
  • Borscht
    • 2 tablespoons butter or margarine
    • 1 medium onion, chopped
    • Commercial sour cream
    • 2 beef-flavored bouillon cubes
    • +3 other ingredients


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