Directions
- 1Roast the beef bones and shanks in an oven at 220°C for 30-40 minutes.
- 2Place the roasted beef bones and shanks into a dutch oven or a deep pot.
- 3Add chopped celery, carrots, onion, garlic cloves, and bay leaves to the pot.
- 4Pour enough water to cover all the ingredients in the pot.
- 5Simmer the beef stock for 2-3 hours.
- 6Shred the beetroot using a grater.
- 7Shred the carrot using a grater.
- 8In a hot pan, sauté the chopped onions with oil until softened.
- 9Add the shredded carrots and beetroot to the pan with the onions.
- 10Pour cane vinegar into the sautéed vegetables.
- 11Add tomato paste to the pan and mix well.
- 12Dice the potato into bite-sized chunks.
- 13Add the diced potatoes to the beef stock.
- 14Slice the cabbage.
- 15Add the sliced cabbage and boiled beef slices to the beef stock.
- 16Ladle in the beetroot mixture from the pan into the pot with the stock.
- 17Season the borscht with sugar and pepper.
- 18Serve the borscht in a bowl.
- 19Garnish with a dollop of sour cream.
- 20Sprinkle fresh dill on top.
Ingredients
- beef bones & shanks
- 1 celery stalk
- 1 large carrot
- 1 onion
- 10 garlic cloves
- 2 bayleafs
- water
- Salt
- Pepper
- 1 large carrot, shredded
- 1 beetroot, shredded
- 0.33 cup cane vinegar
- 1 onion, chopped
- Oil
- 2 tbsp tomato paste
- 1 large potato, chopped into bite sized chunks
- 1 cabbage, sliced
- Boiled beef slices
- 1 tbsp sugar
- Sour cream
- Dill
Equipment
ovendutch ovendeep potgraterpanpotchopping boardknifesoup ladleserving bowl
Tips
- For beef stock, roast beef bones and shanks at 220°C for 30-40 minutes.
- To shorten the cooking time for the stock, use a pressure cooker.
- Serve with a dollop of sour cream and fresh dill.
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