Description
This is the perfect recipe for a lazy weekend afternoon. It uses a combination of slow-simmered beef and roasted vegetables to build layers of incredible flavor. While it takes time to develop its deep flavors, most of the process is hands-off simmering and roasting.
Ingredients
- teaspoons Extra Virgin Olive Oil or Vegetable Oil, divided
- to pounds Bone-in Beef Shank or Stew Meat
- Large Yellow Onion, chopped
- cups Low-Sodium Beef Broth or Stock, divided
- Large Beets (about 1 1/2 lbs), peeled & chopped
- Carrots (about 1 lb), peeled & chopped
- Large Russet Potato (about 6 oz), peeled & cubed
- cups Cabbage, thinly sliced
- cup Fresh Dill, chopped and divided
- tablespoons Red Wine Vinegar
- cup Sour Cream, for serving
- To taste Salt and Freshly Ground Black Pepper
Instructions
- Sear Beef & Sauté Onions: Heat 2 tsp of oil in a large Dutch oven over medium-high heat. Brown the beef well on one side (3-4 mins). Flip the beef, add the chopped onions, and cook for 5 more minutes until softened.
- Simmer the Beef: Pour in 4 cups of beef broth, scraping up any browned bits. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 hour and 30 minutes until the beef is tender.
- Roast the Vegetables: While the beef simmers, preheat the oven to (). On a large roasting pan, toss the beets and carrots with the remaining 1 tsp of oil. Roast for 15 minutes. Add the cubed potatoes to the pan, toss, and roast for another 15 minutes until tender.
- Prepare the Meat: Remove the tender beef from the pot and set it on a cutting board. Skim any excess fat from the broth’s surface. Chop the meat into bite-sized pieces, discarding any bones or gristle.
- Assemble the Soup: Return the pot of broth to medium heat. Add the remaining 4 cups of broth, the roasted vegetables, chopped beef, sliced cabbage, and ½ cup of fresh dill. Simmer for 15 minutes, until the cabbage is tender.
- Season and Serve: Stir in the red wine vinegar. Season generously with salt and pepper to taste. Ladle the hot borscht into bowls and serve with a generous dollop of sour cream and a sprinkle of the remaining fresh dill.
Notes
- Roast, Don’t Boil: Roasting the root vegetables is the key to incredible flavor! It concentrates their natural sweetness in a way that boiling cannot.
- The Secret Ingredient: Don’t skip the red wine vinegar at the end. It brightens all the rich, earthy flavors of the soup and gives borscht its signature tang.
- Best Beef for Broth: Using a bone-in beef shank will yield the most flavorful and rich broth for your borscht, but stew meat also works well.
- Prep Time: 25 minutes
- Cook Time: 2 hours 25 minutes
- Category: Soup, Main Course, Dinner
- Method: Simmering, Roasting
- Cuisine: Eastern European, Ukrainian
Nutrition
- Serving Size: 1/8th of recipe
- Calories: 220kcal
- Sugar: 12g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Carbohydrates: 21g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 40mg
