Google+

Russian Borscht

Russian Borscht

Russian Borscht

Russian Borscht

6 cups beef broth

1 pound bone-in beef shank

1 medium onion, peeled, chopped

3 medium beets, peeled, grated

2 medium potatoes, peeled, cubed

1 cup shredded cabbage

1 tablespoon tomato paste

½ cup chopped fresh dill

Sea salt and black pepper, to taste

Sour cream, for serving

1) Place broth, beef, and onion in a large pot; bring to a boil over high heat. Reduce to a simmer and cook, covered, until meat is very tender, about 90 minutes. Remove beef from broth; when cool enough to handle, remove meat from bones and chop. Strain broth and set aside.

2) Transfer strained broth and chopped beef back to large pot; add beets, potatoes, cabbage, and tomato paste; bring to a boil over high heat. Reduce to a simmer and cook until vegetables are tender, about 30 minutes. Stir in dill; season to taste.

3) To serve, ladle soup into large bowls and top with a dollop of sour cream.

For more GREAT SOUP RECIPES visit our Amazon Kindle Cookbook Store

Share this with a Friend!
Both comments and pings are currently closed.

Comments are closed.