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Ingredients
- 2pounds beef shin with bone, cut across in 2-inch pieces
- 1small onion with skin, cut in half
- 2medium carrots, peeled; 1 quartered, 1 grated
- 3medium red beets, scrubbed well
- 6tablespoons tomato paste
- 4medium cloves garlic, smashed and peeled
- ½pound red cabbage, shredded
- 2medium tomatoes, cored and coarsely chopped
- 1bay leaf
- 2tablespoons red-wine vinegar
- 2tablespoons plus 2 teaspoons sugar
- 1pound firm potatoes, peeled, cut into ½-inch cubes and cooked in boiling salted water until tender
- 2teaspoons kosher salt
- Freshly ground black pepper to taste
- ⅓cup chopped dill
- ½boiled firm potato per person, optional
- Sour cream
- Chopped dill
For the Garnish
Nutritional analysis per serving (6 servings)
359 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 38 grams carbohydrates; 6 grams dietary fiber; 15 grams sugars; 38 grams protein; 918 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium saucepan, cover the beef with 6 cups water. Stir in the onion and quartered carrot. Bring to a boil. Skim off any foam and fat that rises to the surface. Lower the heat, and simmer gently for 1 hour 30 minutes. Strain through a fine-mesh sieve, and measure the liquid; there should be about 4½ cups. Reserve the liquid and the meat.
- Step 2
Return the beef and strained liquid to the pan. Bring to a boil. Add the beets, and return to a boil. Lower the heat, and simmer for 20 minutes, or until the tip of a knife easily pierces the beets. Remove the beets, and allow to cool slightly. Peel them, and grate coarsely. Return the grated beets to the soup.
- Step 3
Dissolve the tomato paste in ½ cup of the soup, and stir back into the pot. Stir in the garlic, grated carrot, cabbage, tomatoes, bay leaf, vinegar and sugar. Bring to a boil. Lower the heat, and simmer, stirring occasionally, for 1 hour 30 minutes.
- Step 4
Remove the meat, and discard the bones. Slice the meat ½-inch thick, and stir into the soup, along with the cubed potatoes, salt, pepper and the ⅓ cup dill. Return to a boil for 2 minutes.
- Step 5
If desired, place a half potato in the bottom of each large bowl. Ladle in the soup. Top with a dollop of sour cream and a sprinkling of dill.
Private Notes
Comments
I left out the tomato, potato and sugar and chopped the beet greens and threw them in, substituted a bit of white Balsamic vinegar and apple cider vinegar for the red-wine vinegar. Used beef ribs with bone and some other cheap cut. Cut the beets into big chunks instead of grating. Fabulous.
This is absolutely delicious! I made the recipe as-is. I'd suggest increasing the yield because it is a lot of work (I made 1 1/2 times the recipe). Your effort will be rewarded. It is the best borscht (and quite possibly the best soup) I've ever had.
no potatoes
2 tsps. sugar
3 more cooked beets
Made as written. Delicious, comforting, satisfying enough to justify the labor and mountain of dirty dishes. I will add a beef foot the next time I make this for the boost in unctuousness.
I make this borscht every year. It's practically an all-day affair, so I double the recipe! I don't ever change a thing, and it's truly outstanding!
Had a difficult time finding shin/shank that wasn’t gigantic so a nice butcher gave me some marbled brisket and a cut of bone with marrow in it. I browned the beef, added the bone and a homemade beef stock and proceeded with the recipe and it was outrageously excellent!! I’ve been making many different versions of this for a long time and this was the best - but it’s super versatile, like you can go the opposite route and make it vegan with vegetable stock and butter beans at the end.