Beet Borscht

As I mentioned the other day, more beets came my way in my produce box. So what to do? Beet Borscht is a favorite of my Husband and so I decided to try to make some. As it ended up, I did a piggy back with Matzoh Ball Soup that I needed to make. I took half the broth for the borscht and I saved the produce that they requested be trashed, for my soup.

It worked out perfect.

Beet Borscht

Ingredients:

1 (1 inch thick) slice bone-in beef shank (I used chicken breast bones)
3 quarts water
1 onion, chopped
1 cup chopped carrots
1/2 cup chopped celery
1 bay leaf

3 cups diced peeled beets
2 cups chopped cabbage
1/4 cup white vinegar, or to taste
salt and ground black pepper to taste
1 cup sour cream, for garnish
2 tablespoons chopped fresh dill, for garnish (if desired)

Directions:

1. Cook beef shank in a large soup pot over high heat until browned, about 3 minutes per side; add water, onion, carrots, celery, and bay leaf to the pot, bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids.
2. Combine beef broth, beets, and cabbage in a large soup pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper. Use an immersion blender to liquify the beets. Cut them up smaller, before using the blender.
3. Serve garnished with sour cream and dill.

I ate some, enough said. It was good.