How to Make Borscht Soup
Borscht is a popular soup dish in Europe with beetroot that provides the bloody red color of the soup.
Ingredients:
- 8 cups of beef broth, you can use the gluten-free broth
- 1 pound of chopped bone-in-beef shank
- 1 large onion, pared and cut into four
- 2 cups of shredded cabbage
- 3/4 cup of sliced fresh dill weed
- 3 Tbsp of red wine vinegar
- 1 cup of sour cream
- Pinch of Salt and a little pepper to taste
- 4 large beets, pared and diced
- 4 carrots, pared and diced
- 1 large russet potato, pared and diced into ½ inch sizes
Instructions:
- Pour 4 cups of gluten-free beef broth, onion, and beef shank in a stockpot and let it boil. Cover and reduce the heat to a minimum, let it simmer until the shank is tender.
- Remove the meat and separate the fat, sinew, and the bone. Dispose the bone and slice the meat into fine pieces then chill. Set aside and chill for four hours up to a day.
- Use a spoon to throw away the fat on top of the chilled broth. Cook the chilled broth in low heat and let it simmer; add the remaining 4 cups of beef broth, potato, carrots, and beets, carrots, and potato and boil until the vegetables are cooked.
- Add in ½ cup of dill, cabbage, and chilled meat; Pour the vinegar and season with salt and pepper. Top the soup with sour cream and the remaining cup of dill and serve.