German Russian Borscht
Experience the heartwarming flavors of German Russian Borscht, a vibrant, nutrient-packed soup that celebrates hearty ingredients and rich tradition. This classic dish is a symphony of tender beef shank, sweet beets, earthy potatoes, crisp green cabbage, and aromatic dill, all simmered to perfection in a savory broth. A tangy blend of tomato paste, vinegar, and a hint of sugar gives this borscht its signature balance of sweet and sour notes, while a dollop of creamy sour cream creates a luxuriously smooth finish. Perfect for cold evenings or as an impressive starter, this authentic recipe offers a comforting taste of Eastern European heritage, packed with bold flavors and wholesome ingredients. Serve it hot, accompanied by crusty bread, and watch it become a family favorite!
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Recipe Information
Ingredients
- 1 lb beef shank or stew meat
- 8 cups water
- 3 medium beets
- 3 medium potatoes
- 2 medium carrots
- 1 large white onion
- 2 cups green cabbage
- 3 tablespoons tomato paste
- 2 tablespoons butter
- 1 tablespoon vinegar
- 1 tablespoon sugar
- 1 piece bay leaf
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh dill
- 1 cup sour cream
Instructions
Place the beef shank or stew meat in a large pot and cover with 8 cups of water. Bring to a boil, then reduce to a simmer, skimming any foam that rises to the top. Simmer for 45-60 minutes, or until the meat is tender.
While the broth is cooking, peel and shred the beets. Set them aside. Peel and dice the potatoes into 1-inch cubes. Slice the carrots into thin rounds and finely chop the onion. Shred the cabbage into thin strips.
In a large skillet, melt the butter over medium heat. Add the shredded beets and sauté for about 5 minutes. Stir in the tomato paste, vinegar, and sugar, and cook for an additional 5 minutes. Set aside.
Once the meat is cooked, remove it from the pot and set it aside to cool slightly. Strain the broth if necessary, then return it to the pot. Add the diced potatoes, sliced carrots, and bay leaf. Simmer for 15 minutes or until the potatoes and carrots begin to soften.
While the vegetables are simmering, shred the cooked beef into bite-sized pieces and add it back to the pot.
Add the sautéed beets and the shredded cabbage to the pot. Season with salt and black pepper. Simmer for another 15 minutes, or until all the vegetables are tender.
Stir in the chopped fresh dill and adjust seasoning as needed. Remove the bay leaf before serving.
Ladle the borscht into bowls and serve hot, topped with a dollop of sour cream and a sprinkle of additional fresh dill, if desired.
Nutrition Facts
Calories |
388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 708 mg | 31% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 12.6 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 145 mg | 11% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 944 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
