Challenge Borscht


"I made this up on a cold, Winter day when I couldn't find a Borscht recipe that met the criteria for a dietary challenge I had undertaken. This one includes lots of vegetables, beef shank, but no sugar, dairy or potatoes."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


2 h servings
Serving size has been adjusted!
Original recipe yields 8 servings

May we suggest



  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in dutch oven, or heavy bottom soup pot.
  2. Thorough dry beef shank, sprinkle with salt and pepper.
  3. Brown beef shank, one or two at a time (don't crowd) until nicely caramelized on both sides.
  4. As shanks are browned move them to a platter and cover.
  5. Sautee onions in the soup pot, deglazing with a little red wine or broth as needed.
  6. Once onions have softened add thyme and garlic, cook for a minute or so.
  7. Add carrots, beets, celery, and turnip. Cook for about 3 minutes.
  8. Add vinegar, and stir until combined.
  9. Add broth and cabbage.
  10. Cook until all vegetables are soft on simmer -- one hour or more.
  11. Adjust seasonings.
  12. Optional: Garnish with fresh dill


Read all reviews 0

Other stories that may interest you