Borscht

Borscht
Borscht

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 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

Directions

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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