Borscht is a soup that comes from the Ukrainian origin...in case you were wondering. As a child, I always remember my dad keeping this strange large jar or red stuff in the refrigerator. It looked scary, with strands of stringy red pulp substance. It was Borscht. I never tried it, and never wanted to. Within the last few years, I have come to love red and golden beets. And I only just recently learned that Borscht's main ingredient is red beets...hence the red color and red pulpy substance. Hmmmmm....really?! I have know idea. Now, I was super curious to taste this Borscht. Well, low and behold, I just happen to get a Russian roommate recently (yes, the rumors are true, they drink lots of vodka). He had a family recipe for Borscht and said he would show me how to make it. Below is that recipe, just slightly altered. Let me tell you, I now love this soup. I fully understand what my dad was thinking. Simply delicious. If you have never tried, I highly recommend you do, especially if you like beets.
- 4 cups beef broth*
- 1 pound slice of meaty bone-in beef shank (optional.....leave out if vegetarian)
- 1 large onion, peeled, quartered
- 4 large beets, peeled, shredded (I used a food processor which worked great)
- 2 carrots, peeled, chopped
- 2 cups thinly sliced cabbage
- Salt and pepper to taste
- 1/4 cup chopped parsley
- Sour Cream
*Use gluten-free broth if you are cooking gluten-free
1 Bring 2 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.
2 Transfer meat to work surface; trim fat and chop meat; set aside.
3 Add remaining 2 cups broth, beets and carrots; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes.
4 Stir in meat and cabbage; cook until cabbage is tender, about 15 minutes. Season to taste with salt and pepper.
Ladle soup into bowls. Top with a dollop of sour cream and chopped parsley.