Beef and Beet Borscht

Dish Description
It was this soup that started my lifelong love of adding sour cream to things. The way the tangy, rich cream melts into the hot, beefy broth is a wonder to behold.
  • 1 (1 inch thick) slice bone-in beef shank
  • 3 quarts water
  • 1 onion, chopped
  • 1 cup chopped carrots
  • 1/2 cup chopped celery
  • 1 bay leaf
  • 3 cups diced peeled beets
  • 2 cups chopped cabbage
  • 1/4 cup white vinegar, or to taste
  • salt and ground black pepper to taste
  • 1 cup sour cream, for garnish
  • 2 tablespoons chopped fresh dill, for garnish

  • Cook beef shank in a large soup pot over high heat until browned, about 3 minutes per side; add water, onion, carrots, celery, and bay leaf to the pot, bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids.
  • Combine beef broth, beets, and cabbage in a large soup pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper.
  • Serve garnished with sour cream and dill.