Borscht Soup

Delicious, deep red soup filled with beets and dill.

Borscht Soup

Prep time:
Cook time:
Total time:
Serves: 8
Delicious, deep red soup filled with beets and dill.
  • 8 cups GF beef broth
  • 1 lb slice of meaty bone-in beef shank
  • 1 onion, quartered
  • 4 large beets, peeled & chopped
  • 4 carrots, peeled & chopped
  • 1 russet potato, peeled & cut into ½-inch cubes
  • 2 cups cabbage, thinly sliced
  • ¾ cup fresh dill, chopped
  • 3 Tbsp red wine vinegar
  • 1 cup GF sour cream
  • Salt and pepper to taste
  1. Bring 4 cups of the beef broth, the beef shank, and onion to boil in large pot. Reduce heat, cover, and simmer until meat is tender, about 1 hour 30 minutes. Remove meat, then let soup cool, then chill in fridge at least 4 hours. Spoon solidified fat from top of soup and discard.
  2. Transfer meat to work surface; trim fat, and bone and discard. Chop meat, and store in wrapped bowl in fridge until needed.
  3. Return soup pot to stove, add last 4 cups of broth, beets, carrots, and potato, and bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes. Stir in meat, cabbage and ½ cup dill; cook until cabbage is tender, about 15 minutes. Season to taste with salt and pepper, then stir in vinegar.
  4. To serve; ladle soup into bowls, and top with sour cream and remaining ¼ cup dill.

 [hr]FAQ: Is Red Wine Vinegar Safe?


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