Borscht

Name: Borscht
Ingredients: Extra virgin olive oil or vegetable oil -; 1 1/4 pound slice of bone-in beef shank with a lot of meat (or 1 pound of stew beef), excess fat trimmed -; 1 large onion, chopped (about 1 1/2 cups) -; 8 cups beef broth or beef stock , divided 4 cups and 4 cups -; 4 large beets (about 1 1/2 pounds), peeled, chopped -; 4 carrots (1 lb), peeled, chopped -; 1 large russet potato (.75 lb), peeled, cut into 1/2-inch cubes -; 2 cups thinly sliced cabbage -; 3/4 cup chopped fresh dill -; 3 tablespoons red wine vinegar -; 1 cup sour cream -; Salt and freshly ground black pepper to taste -

master-recipes.com

Brown the beef, then cook the onions: Heat 2 teaspoons oil in a large, thick-bottomed pot on medium high heat. Add the shank slice or stew beef. Let the beef brown lightly on one side, then turn...

View full recipe on master-recipes.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at master-recipes.com.

Share this recipe:

Cooking tools:

Pot
Stove
Oven
Roasting pan
Aluminum foil
Chef's knife
Cutting board
Peeler
Measuring cup
Measuring spoon
Ladle
Spoon
Pepper mill
Serving bowl

Ingredients

Extra virgin olive oil or vegetable oil -
1 1/4 pound slice of bone-in beef shank with a lot of meat (or 1 pound of stew beef), excess fat trimmed -
1 large onion, chopped (about 1 1/2 cups) -
8 cups beef broth or beef stock , divided 4 cups and 4 cups -
4 large beets (about 1 1/2 pounds), peeled, chopped -
4 carrots (1 lb), peeled, chopped -
1 large russet potato (.75 lb), peeled, cut into 1/2-inch cubes -
2 cups thinly sliced cabbage -
3/4 cup chopped fresh dill -
3 tablespoons red wine vinegar -
1 cup sour cream -
Salt and freshly ground black pepper to taste -