Borscht

    Borscht

    (33)
    37saves
    3hr20min


    37 people made this

    About this recipe: This takes some time, but is well worth the effort. I use a food processor. It is a hearty soup, great on a cold winter night. Serve hot, topped with soured cream.

    Ingredients
    Serves: 8 

    • 1.3kg bone-in beef shin
    • 2 tablespoons vegetable oil
    • 1 onion, chopped
    • 1.4L water
    • 250g carrots, cut into 2.5cm pieces
    • 2 sticks celery, cut into 2.5cm pieces
    • 1/3 medium cabbage, shredded
    • 500g beetroot, peeled and grated
    • 250ml tomato juice
    • 1 tablespoon lemon juice
    • 2 teaspoons caster sugar
    • 2 teaspoons salt
    • 1/8 teaspoon ground black pepper

    Method
    Prep:20min  ›  Cook:3hr  ›  Ready in:3hr20min 

    1. In a large pot over medium heat, brown beef in oil. Stir in onion and water, reduce heat and simmer, covered, 2 hours, until meat is tender.
    2. Remove meat from stock and set aside to cool slightly. Stir carrots, celery, cabbage, beetroot, tomato juice, lemon juice, sugar, salt and pepper into stock. When meat is cool enough to handle, cut meat from bone and into bite-size pieces and return to soup. Simmer until vegetables are tender, 20 to 30 minutes.
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    Reviews & ratings
    Average global rating:
    (33)

    Reviews in English (30)

    0

    amazing!!!  -  03 Dec 2015

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    0

    - Rated on  -  07 Nov 2015

    by
    38

    This Borscht is pretty good, but it could use some modifications. As the other reviewers suggested, a few tablespoons of dill is necessary to make this authentic. Also, I substituted tomato puree for the tomato juice to thicken the soup and give it a little heartier flavor. I'd also suggest adding more salt and pepper, to taste. This should be served with a dollop of sour cream, plain yogurt, or kefir. If you want to reduce the fat content, let the borscht cool and skim the fat off the top - the beef shanks do add a good amount of grease.  -  13 Feb 2008  (Review from Allrecipes US | Canada)

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