Beef Borscht

    Beef Borscht


    29 people made this

    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.

    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.

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