Hearty Russian BorschUser Submitted Recipe
Red Beet Soup
1 center cut beef shank
2 large carrots shredded
1 large or two small beets shredded
1/2 medium green cabbage shredded
1/2 large white onion finely chopped
3-4 medium size potatoes cut in cubes
2 beef bullion cubes (optional)
2-3 small bay leaves
2-3 cloves of fresh garlic
Clean the meat and bones. Boil a large pot of water, add salt to taste, bay leaves, bullion cubes (if wanted), and let the meat simmer in this water for about an hour.
While the meat is cooking, chop onion and brown it in a little vegetable oil in a hot skillet. Add shredded carrots and let cook for about 10 minutes or until slightly brown. While carrots are browning, shred the beets and separately. Cut potatoes into 1 inch cubes.
After the meat has been cooking for about an hour, add carrots and beets into the pot. Let that simmer for 10 minutes, then add potatoes and cabbage, and let simmer slightly covered until the potatoes are done.
Take the meat out, let cool off and cut into bites. Put chopped meat back into the pot.
Mince one large garlic clove and add to the pot. Cover the pot and let sit for a while before serving.
Borsch is always better on the second day. It is served hot with some freshly minced garlic, chopped green onion, and a dollop of sour cream added to individual plates. Enjoy!!
ServingsA huge pot
no nutrition information available
Version 3.5 now available for iOS, Android, and Kindle Fire!