Borscht Recipe

13 ingredients
9 steps

Ingredients

  • 1 pound cubed beef stew meat
  • 1 marrow bone or meaty beef bone
  • 1 medium clove garlic, peeled
  • 1 medium carrot, peeled and coarsely chopped
  • 1 medium celery stalk, coarsely chopped
  • 1 medium leek, coarsely chopped
  • 1 bay leaf
  • 12 whole black peppercorns
  • 2 quarts water
  • 6 medium red beets
  • 1/4 head green cabbage, shredded (about 3 cups)
  • 1/2 cup minced fresh dill
  • 1/2 cup sour cream, for garnish (optional)

Directions

  1. 1
    Combine beef, bone, garlic, carrot, celery, leek, bay leaf, peppercorns, and water in a large pot.
  2. 2
    Cover and bring to a boil over high heat.
  3. 3
    Reduce heat to medium low and simmer for 2 hours.
  4. 4
    Meanwhile place unpeeled beets in a separate saucepan, cover with water, and cook over medium heat until soft when pierced with a fork, about 40 minutes.
  5. 5
    Let cool slightly, then peel and medium dice.
  6. 6
    Strain beef mixture, reserving broth and discarding solids.
  7. 7
    Return broth to the pot and add beets and shredded cabbage.
  8. 8
    Cook until flavors meld, about 20 minutes more.
  9. 9
    Season with salt as needed, and serve in bowls garnished with minced dill and a dollop of sour cream.

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