This delicious beet soup became my husband's favorite after I introduced it to him a few years ago. As a child growing up in Ukraine, I had this soup often for lunch served with moist rye bread, fresh garlic, and a teaspoon of farm sour cream. This soup is perfect for cold winter days!!!
1 center cut beef shank
2 large carrots shredded
1 large or two small beets shredded
½ medium green cabbage shredded
½ 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
No nutrition information available
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!!