Beef Borscht Recipe - How to Make Beef and Beet Soup

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often more affordable.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt provides creaminess with fewer calories.

beetroot

🥗Healthier: red cabbage

💰Cheaper: canned beets

Canned beets are often less expensive and ready to use.

fresh dill

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley offers a similar flavor profile and is often cheaper.

Brown the beef shank in a little bit of vegetable oil over high heat until very well browned.

Cover the browned beef with cold water.

Add chopped carrots, celery, and onions to the pot.

Toss in a bay leaf and bring the mixture to a simmer.

Skim the foam as it comes to a boil, then reduce to a gentle simmer.

Simmer the broth for about 4-5 hours until the meat is falling off the bone.

Remove the beef shank from the pot; you can break up the meat and return it to the broth if desired.

Slice fresh beets into sticks or dice them as preferred.

Transfer the beef broth into a smaller pot for easier handling.

Add the sliced beets and about 1 cup of chopped cabbage to the broth.

Simmer until the beets and cabbage are completely tender and sweet.

Add a splash of plain white vinegar to the pot.

Season with salt and black pepper to taste, adjusting as needed.

Serve in a bowl with a dollop of sour cream and garnish with fresh dill.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary