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  • 10 cups canned beef broth
  • 1 pound meaty cross-cut bone-in beef shank slice
  • 1 large onion quartered
  • 4 large beets peeled, chopped
  • 4 medium carrots peeled, chopped
  • 1 russet potato - (12 to 14 oz) peeled, and cut into 1/2" pieces
  • 2 cups thinly-sliced savoy cabbage
  • 3/4 cup chopped fresh dill
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 3 tablespoons red wine vinegar
  • 1 cup plain nonfat yogurt


Servings 6


Step 1

Bring 6 cups broth, beef shank, and onion to boil in large pot. Reduce heat, cover, and simmer until meat is tender, about 1 hour 30 minutes. Transfer meat to work surface; trim fat, sinew and bone and discard. Chop meat; cover and chill. Cool broth slightly. Chill uncovered in pot until cold, at least 4 hours and up to 1 day.

Spoon fat from top of chilled broth and discard. Add remaining 4 cups canned broth, beets, carrots, and potato; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes. Stir in cabbage and 1/2 cup dill; cook until tender, about 15 minutes.

Season with salt and pepper. Stir in vinegar. Ladle soup into bowls. Top with yogurt and remaining 1/4 cup dill.

This recipe yields 6 servings.

Per serving: calories, 223; total fat, 2 g; saturated fat, 1 g; cholesterol, 11 mg.

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