Borscht  Ingredients:       8 cups beef broth    1 pound slice meaty bone-in beef shank       1 large onion, peeled, quartered    4 large beets, peeled, chopped       4 carrots, peeled, chopped    1 large russet potato, peeled, cut into 1/2-inch cubes       2 cups thinly sliced cabbage    3/4 cup chopped fresh dill       3 Tbsp red wine vinegar    1 cup sour cream       Salt and pepper to taste

Preparation:

1 Bring 4 cups of the beef broth, the beef shank, and onion to boil in large pot. Reduce heat, cover, and simmer until meat is tender, about 1 hour 30 minutes. 2 Transfer meat to work surface; trim fat, sinew and bone and discard. Chop meat; cover and chill. Cool broth slightly. Chill in pot until cold, at least 4 hours and up to 1 day. 3 Spoon fat from top of chilled broth and discard. Add remaining 4 cups broth, beets, carrots, and potato; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes. 4 Stir in meat, cabbage and 1/2 cup dill; cook until cabbage is tender, about 15 minutes. Season to taste with salt and pepper. Stir in vinegar. Ladle soup into bowls. Top with sour cream and remaining 1/4 cup dill. Serves 6.

Categories:  Appetizer, Beef, Dutch Oven, Meat, Potatoes, Side Dish, Side Dishes, Soup, Soups, Vegetables, beef, soup, soups, stove top

Estimated Serving:  6

Estimated preparation time:  20 min.

Language:  English

Shared by:  Jilly    2010/01/24