Beef Borscht

    3 hours 20 minutes

    You can save a lot of time with this borscht if you use a food processor to quickly shred the vegetables. Serve hot, topped with sour cream.

    30 people made this

    Serves: 8 

    • 1 1/2 kg bone-in beef shank
    • 2 tablespoons vegetable oil
    • 1 onion, chopped
    • 6 cups (1 1/2 litres) water
    • 250g carrots, cut into 3cm pieces
    • 2 stalks celery, cut into 3cm pieces
    • 1/3 medium head cabbage, shredded
    • 500g beetroot, peeled and shredded
    • 1 cup (250ml) tomato juice
    • 1 tablespoon lemon juice
    • 2 teaspoons white sugar
    • 2 teaspoons salt
    • 1/8 teaspoon ground black pepper

    Preparation:20min  ›  Cook:3hours  ›  Ready in:3hours20min 

    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 broth and set aside to cool slightly. Stir carrots, celery, cabbage, beetroot, tomato juice, lemon juice, sugar, salt and pepper into broth. 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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (23)


    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 USA and Canada)


    Great Borsch! I was trying to find a recipe that is similar to my Grandma's Polish Borsch and this one sounded close. Im giving this 4 stars because, like other reviewers said, it needs that fresh dill to give it the right taste. I added about 3 tablespoons. I also used much more cabbage and beets than was supposed to. an entire small head of cabbage and 6 large beets. I also think this recipe would be better if using short ribs instead of beef schank, but everyone in my family enjoyed this. Tumbs up - im not an experienced cook yet and it was not too difficult to make.  -  21 Feb 2007  (Review from Allrecipes USA and Canada)


    Two spoons up! Chopped everything with a knife, and it took just a little bit of time. Add about 1 tablespoonful of dill weed for a really nice flavor.While the soup was simmering, I made some French bread. Oh, what a good meal. This soup tastes even better the next day.Highly recommend this recipe!!!!  -  11 Dec 2001  (Review from Allrecipes USA and Canada)