Borscht

Name: Borscht
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 6
Cuisine: Eastern European, European
Ingredients: 1 serving Extra virgin olive oil or vegetable oil; 567 grams bone-in beef shank with a lot of meat (or 1 pound of stew beef), excess fat trimmed; 355 milliliters large onion, chopped (about; 2 liters beef broth or beef stock, divided 4 cups and 4 cups; 680 grams large beets (about , peeled, chopped; 454 grams carrots , peeled, chopped; 340 grams large russet potato , peeled, cut into 1/2-inch cubes; 473 milliliters thinly sliced cabbage; 177 milliliters chopped fresh dill; 3 Tbsps red wine vinegar; 237 milliliters sour cream; 1 serving Salt and freshly ground black pepper to taste

If you want to add more Eastern European recipes to your recipe box, Borscht might be a recipe you should try. This recipe covers 30% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 359 calories, 24g of protein, and 13g of fat per serving. This recipe serves 6. From preparation to the plate, this recipe takes around 2 hours and 50 minutes. It works well as a rather expensive main course. If you have wine vinegar, salt and pepper, russet potato, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as Borscht, Borscht, and Borscht.

Instructions

Brown the beef, add onions:

Ingredients you will need

Onion

Beef

Heat 2 teaspoons oil in a large, thick-bottomed pot on medium high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add the shank slice or stew beef.

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Beef

Stew

Let the beef brown lightly on one side, then turn over.

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Beef

Add the chopped onions to the pot.

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Onion

Equipment you will use

Pot

Let the onions cook and soften, about 5 minutes.

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Onion

Pour 4 cups of beef broth over the beef and onions in the pot. Bring to a boil. Lower the heat to a simmer, cover and cook until the meat is falling-off-the-bone tender, about 1 hour 30 minutes.

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Beef Broth

Onion

Beef

Bone

Meat

Equipment you will use

Pot

While the beef is cooking, prep and roast the beets, carrots, and potato: Peel and chop the beets, carrots, and potatoes into 1/2-inch pieces. Toss the beets and carrots with a teaspoon or two of olive oil and spread them out in a single layer on a foil lined roasting pan. Roast in a 400°F oven for 15 minutes.

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Olive Oil

Potato

Carrot

Spread

Beet

Beef

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Roasting Pan

Aluminum Foil

Oven

Toss the potatoes with olive oil and make room for them in the roasting pan, and roast everything an additional 15 minutes.

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Olive Oil

Potato

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Roasting Pan

the meat from the pot. Once the beef has cooked through until tender in step 2, remove from the pot, and take the pot off the heat. If you are using a beef shank, remove and discard any bone, connective tissue, and excess fat. Chop the meat into bite sized pieces.

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Beef Shank

Beef

Bone

Meat

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Pot

Skim off excess fat from the liquid in the pot.

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Pot

Finish cooking the soup: Return the pot to the stove and add the remaining broth, the carrots, beets, and the diced potato.

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Carrot

Potato

Beet

Broth

Soup

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Stove

Pot

Add the chopped meat to the pot, the sliced cabbage, and a half cup of the fresh dill. Bring to a simmer, and cook for another 15 minutes or so, until the cabbage is cooked through.

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Fresh Dill

Cabbage

Meat

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Pot

Add the vinegar and season to taste with salt and freshly ground black pepper. I use about 2 teaspoons of salt and 1 teaspoon of pepper, but the amount you use will depend on how salty your beef broth is to begin with.

Ingredients you will need

Pepper