Name: Borscht
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Ingredients: 2 tsp olive oil; 2 lbs beef neck bones or bone-in beef shank; 1 ½ cups chopped onion; 8 cups beef broth, divided use; 1 ½ lbs beets, peeled and diced into ½-inch cubes; 1 lb carrots, peeled and chopped into ½-inch pieces; 1 tsp olive oil; 2 cups thinly sliced cabbage; ¾ cup chopped fresh dill; 3 Tbsp red wine vinegar; Sour cream

Ingredients

Units Scale

2 tsp olive oil
2 lbs beef neck bones or bone-in beef shank
1 1/2 cups chopped onion
8 cups beef broth, divided use
1 1/2 lbs beets, peeled and diced into 1/2-inch cubes
1 lb carrots, peeled and chopped into 1/2-inch pieces
1 tsp olive oil
2 cups thinly sliced cabbage
3/4 cup chopped fresh dill
3 Tbsp red wine vinegar
Sour cream

Cook Mode Prevent your screen from going dark

Instructions

Heat the oil in a large stock pot over medium-high heat. Add the beef and cook until it is lightly browned on all sides. Scooch the meat over and add the onions. Cook the onions for 5 minutes or until they are softened. Add 4 cups of broth to the pot and bring it to a boil. Lower the heat and let it simmer for 60 to 90 minutes until the meat is fork-tender.
Preheat the oven to 400 F/204 C. Grease a rimmed baking sheet with oil. Add the beets and carrots in a single layer and drizzle with a teaspoon of oil. Roast for 30 minutes.
Remove the meat from the pot and chop it into bite-sized pieces. Discard bones and gristle. Return the meat to the pot. Add the roasted veggies and the remaining 4 cups of broth. Throw in the cabbage and half of the chopped dill. Simmer the soup for 15 minutes or until the cabbage is tender.
Sprinkle in the vinegar and stir. Taste the soup and add salt and pepper to your liking. To serve the soup, ladle it into individual bowls. Top with a spoonful of sour cream and garnish with remaining chopped fresh dill.