Borscht | America's Test Kitchen

Ingredients

• 1 tablespoon vegetable oil, plus extra as needed
• 1 large onion
• 6 pounds beef shanks, meat cut from bone in large chunk
• ½ cup dry red wine
• 2 quarts boiling water
• 2 bay leaves
• ½ teaspoon salt
• 1 tablespoon unsalted butter
• 1 onion, chopped
• 2 carrots, chopped
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• ½ small head cabbage, green or red, shredded (about 5 cups)
• 1¾ pounds beets, peeled and grated (about 5 cups)
• 5–6 tablespoons red wine vinegar
• 4 tablespoons sugar
• 1 tablespoon salt
• 1 bay leaf
• ¾ pound small red potatoes, (each 1 to 1¼ inches in diameter), scrubbed
• ½ cup fresh dill, chopped
• 1 cup sour cream