While beets are an acquired taste for some, you may like borscht as it incorporates other root crops and fall vegetables for a medley of flavors even if beets aren't your favorite vegetable. As cool weather sets in across Missouri this weekend, the time to use fresh beets - whether they're lingering in the garden or found at a local farmers' market or grocery store - is now.
This recipe includes beef and beef broth, but you can also leave out the beef shank and substitute vegetable broth for a vegetarian meal. This recipe makes an easy double batch and is even better with a garnish of sour cream and dill.
- 8 cups beef broth
- 1 pound slice of meaty bone-in beef shank
- 1 large onion, peeled, quartered
- 4 large beets, peeled, chopped
- 4 carrots, peeled, chopped
- 1 large russet potato, peeled, cut into 1/2-inch cubes
- 2 cups thinly sliced cabbage
- 3/4 cup chopped fresh dill
- 3 Tbsp red wine vinegar
- 1 cup sour cream
- Salt and pepper to taste
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.
Transfer meat to work surface; trim fat, sinew and bone and discard. Chop meat; cover and chill. Cool broth slightly. Chill in pot until cold, at least 4 hours and up to 1 day.
Spoon fat from top of chilled broth and discard. Add remaining 4 cups broth, beets, carrots, and potato; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes.
Stir in meat, cabbage and 1/2 cup dill; cook until cabbage is tender, about 15 minutes. Season to taste with salt and pepper. Stir in vinegar.
Ladle soup into bowls. Top with sour cream and remaining 1/4 cup dill.
Recipe and photo from Simplyrecipes.com