How to Make Beef Borscht

Ingredients

• 1  bay leaf 
• 1 slice beef shanks bone-in ()
• 3 cups beets diced peeled
• 2 cups cabbage chopped
• 1 cup carrots chopped
• 0.5 cup celery chopped
• 2 tablespoons optional: dill fresh chopped for garnish
• 8 servings salt and ground pepper black to taste
• 1  onion chopped
• 1 cup cup heavy whipping cream sour for garnish
• 3 quarts water 
• 0.3 cup vinegar white to taste

Equipment

• pot

Directions

1. 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.
2. 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.
3. Serve garnished with sour cream and dill.