Beef and Beet Borscht The Best Recipes

Beef and Beet Borscht

"It was this soup that commenced my lifelong love of including sour cream to things. The manner the tangy, rich cream melts into the recent, beefy broth is a marvel to behold."

Ingredients :

1 (1 inch thick) slice bone-in red meat shank
3 quarts water
1 onion, chopped
1 cup chopped carrots
1/2 cup chopped celery
1 bay leaf
three cups diced peeled beets
2 cups chopped cabbage
1/4 cup white vinegar, or to flavor
salt and ground black pepper to taste
1 cup sour cream, for garnish
2 tablespoons chopped sparkling dill, for garnish

Instructions :

Prep : 20M	Cook : 8M	Ready in : 4H50M

Cook pork shank in a large soup pot over high warmth until browned, about three mins according to aspect; upload water, onion, carrots, celery, and bay leaf to the pot, deliver to a simmer and prepare dinner till meat is soft and falling off the bone, about four hours. Strain broth and discard solids.
Combine pork broth, beets, and cabbage in a large soup pot; cook, stirring every now and then, till beets are soft, about 30 minutes. Reduce warmth to low; upload vinegar, salt, and black pepper.
Serve garnished with bitter cream and dill.

Notes :

The nutrients statistics for this recipe includes the total quantity of red meat broth ingredients, even though handiest the broth is used.
Reynolds® Aluminum foil can be used to maintain meals moist, prepare dinner it lightly, and make clean-up simpler.

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