Recipe by Chef John
"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."
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1 (1 inch thick) slice
bone-in beef shank
diced peeled beets
white vinegar, or to taste
salt and ground black pepper to taste
sour cream, for garnish
chopped fresh dill, for garnish
Omg.....marry me please!! Chef John Love your recipes would relocate if you would cook for me...LOL
On a serious note-
Thank you for all of your wonderful recipes.
Change from orifinal recipe- total prep and cook time:45 minutes. I used to live in Ukraine and I ate borscht several times a week there. This recipe tastes very similar to how they eat it over there. Yummy! I changed the recipe slightly so it was ready after about 35 Minutes of simmering. I used regular old stew meat from the store, browned it along with the chopped onion for a few minutes, then let it rest for 5 minutes while I finished preparing the veggies. I made sure to chop my carrots into smaller pieces since I knew I wouldn't be cooking them for 4 hours. I cut the beets into cube like, solid chunks, and used a half a red cabbage. I then combined all ingredients, brought to a boil, reduced heat to simmering and 35 minutes later had the Yummiest soup ever. The Bay leaves and sour cream can't be skipped. I added 4 leaves. You are going to have to add a lot more salt than you think you may - the cabbage and beats really suck up the flavoring. I also used some Montreal Steak seasoning - that's powerful stuff and I used 2 tablespoons plus a lot of salt.
When I made this it was my first time making or trying borscht. It was absolutely incredible! I ate everything in my bowl and then went back for seconds, and even my husband enjoyed eating it (a MAJOR accomplishment!) And the leftovers are equally good.
Great recipe. I love beets and this is a winner! I totally agree with
Sundances review. Amen. Thank you, Chef John.
I simply started with beef stock and cooked all the veggies together in the stock for 1/2 an hour. I also used plain yogurt instead of sour cream. Great and couldn't have been quicker.
I made this for Halloween one year and it was SOOO delicious! LOVE IT!
Using this recipe it was the first time I made borscht. I sautéed the onions first in the pot. Then added all the cut up veggies ingredients, except the beets, to the pot to sauté. Then instead of cubing the beets, I grated them and added them to the pot. Then added the water, vinegar, salt, pepper and bay leave. Instead of the beef shank, I used fresh Mennonite farmers sausage diced into quarters, browned it in a frying pan and added it to the pot and simmered until all was tender. It was a hit!
Highly recommended - the result was a hearty borscht, with great depth of flavor and beautiful balance! Followed the recipe to the tee, and served with toasted/buttered dill bread. Yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Beef and Beet Borscht
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 70
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