In honor of world cup, every 4 years, we try to cook a recipe from the host country. So here is one from Russia, Beef and Beet Borscht
- 3 quarts water
- 1 thick slice bone-in beef shank
- 3 cups diced peeled beets (2-3 beets)
- 2 cups chopped cabbage (one large cabbage)
- 1 medium onion, chunky chopped
- 1 cup chopped carrots (1 inch pieces)
- 1/2 cup chopped celery (1 inch pieces)
- 1 bay leaf
- 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
- In a large pot brown beef shank over high heat, 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 for broth. (The solids are not required for the rest of the recipe.)
- Put back in the big pot the the beef broth, beets, and cabbage. Bring to a boil then reduce to low, add vinegar, salt, and black pepper.
- Simmer for about 30 minutes.
- Serve garnished with sour cream and dill.
(Margie's Note: Could this be made faster, skipping the first two steps by using store bought beef broth? I think so?!?)
It looks like it will be coming back to the U.S. in 2026...Hot-dogs and apple pie, for dinner?!