Traditional Beef and Beet Borscht
This Traditional Beef and Beet Borscht, borrowed from hearty Polish hearths, banishes the chill. At just 138 calories per serving, you benefit from the ruby richness of beetroot, boasting glorious fibre. This nut-free stunner is your next magnificent batch-cook conquest, perfect for streamlining your weekly planning.
Ingredients
vegetable oil30 ml
white wine vinegar4 tbsp
white onion1 whole
fresh dill10 g
beef shank800 g
water3000 ml
carrots2 whole
celery1 stick
bay leaf1 whole
beetroot450 g
cabbage200 g
salt1 pinch
black pepper1 pinch
sour cream12 tbsp
Instructions
Chef's Tips
For a clearer broth, skim any foam or impurities that rise to the surface during the initial simmering stage.
Borscht often tastes even better the next day, as the flavours deepen. Make a large batch and refrigerate leftovers for up to 3 days.
Prepare Ingredients
Chop the onion, carrots, and celery. Peel and dice the beetroot. Chop the cabbage.
Brown the Beef and Simmer Broth
Place the beef shank in a large soup pot over high heat, add the vegetable oil, and cook until browned, approximately 3 minutes per side. Add the water, chopped onion, carrots, celery, and bay leaf. Bring the mixture to a simmer, then reduce the heat and cook until the meat is very tender and falling off the bone, which will take about 4 hours.
Strain the Broth
Carefully strain the broth into a clean container, discarding the cooked solids and the bay leaf. If desired, shred the meat from the shank and reserve it to add back later.
Cook the Vegetables
Return the beef broth to the pot. Add the diced beetroot and chopped cabbage. Cook, stirring occasionally, until the beetroot is tender, which should take about 30 minutes.
Finish and Season
Reduce the heat to low. Stir in the white vinegar, salt, and black pepper to taste. If you reserved the shredded beef, add it back into the soup now.
Serve
Ladle the hot soup into bowls. Garnish each serving generously with a dollop of sour cream and a sprinkle of fresh dill.
