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
    • 3 tablespoons fresh dill
    • 4 tablespoons sour cream
    • 16-oz jar sliced pickled beets
    • 1 tablespoon vegetable oil
    • 2 carrots
    • +3 other ingredients
  • Borscht
    • 1/4 cup dill
    • 3 red-wine vinegar
    • 1 teaspoon dried marjoram
    • 1 leek
    • 1 bay leaf
    • 1/2 cup sour cream
    • 1/2 head savoy cabbage
    • 1 carrot
    • +8 other ingredients
  • Borscht
    • Greek or plain whole-milk yogurt (mix the latter with sour cream)
    • 2 (14-ounce) cans low-sodium chicken broth
    • Olive oil
    • 1 large onion
  • Borscht
    • 1 1/2 teaspoons dried dill
    • 6 tablespoons reduced-fat sour cream
    • 1 medium onion, diced (about 1 3/4 cups)
    • 2 teaspoons canola oil, divided
    • +5 other ingredients
  • Borscht
    • 1 cup boiling water
    • 1 (16-ounce) can sliced beets, drained
    • 3 tablespoons bacon drippings
    • 2 tablespoons sugar
    • 2 beef-flavored bouillon cubes
    • +2 other ingredients


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