Total TimePrep: 15 min. Cook: 2 hours 10 min. + cooling
- 8 cups water
- 1 pound beef shanks
- 5 whole peppercorns
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon dill weed
- 3 medium uncooked beets, peeled and shredded
- 2 tablespoons vegetable oil, divided
- 2 teaspoons white vinegar
- 2 medium potatoes, peeled and cubed
- 2 medium carrots, sliced
- 1 cup shredded cabbage
- 2 tablespoons minced fresh parsley
- 1 medium onion, chopped
- 1 tablespoon all-purpose flour
- 2 medium tomatoes, chopped
- 1/2 cup sour cream
- Place the first six ingredients in a large soup kettle or Dutch oven; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beef is tender. Meanwhile, in a skillet, saute beets in 1 tablespoon oil for 3 minutes. stir in vinegar; set aside. Remove beef with a slotted spoon; cool. Remove meat from the bones; discard bones. Cut meat into chunks; set aside. strain broth, discarding peppercorns and bay leaves. Skim fat. Add enough water to broth to measure 6 cups; return to kettle. Add potatoes, carrots, cabbage, parsley and beets. Bring to a boil.
- In a skillet, saute onion in remaining oil for 5-7 minutes or until tender. Sprinkle with flour; stir until blended. Whisk into soup. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. add tomatoes. process soup in small batches in a blender or food processor; pour into a large saucepan. Add beef; heat through. Garnish with sour cream.
Nov 2, 2019
Made it two weeks ago. Didn’t have beef shank available. Used lamb shank. It was exquisite. Beets out of my organic garden worked well. Thank you for posting this superb recipe.
Aug 9, 2015
This is the best borscht that I have made. Thanks for sending it in to Taste of Home.