BEEF AND BEET BORSCHT
Chef John says "that It was this soup that started his 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." Taken from http://allrecipes.com/Recipe/Beef-and-Beet-Borscht/?prop24=hn_slide1_Beef-and-Beet-Borscht&evt19=1 for play in Culinary Quest.
Provided by Baby Kato
Categories Vegetable Soup
Time 4h50m
Number Of Ingredients 12
Steps:
- 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.
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