World Cup Recipe!

World Cup

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

For garnish

1 cup sour cream, for garnish

2 tablespoons chopped fresh dill


  1. In a large pot brown beef shank over high heat, about 3 minutes per side. 
  2. 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.)
  3. 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. 
  4. Simmer for about 30 minutes. 
  5. 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?!

Margie Maybe

Margie Maybe

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