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–+ servings

Beef Shank Hearty Borscht Recipe

Daily Yum
This Hearty Borscht Recipe is super flavorful and perfect for warming up on a cold day. With a mix of beets, veggies, and seasonings, it’s an easy and delicious way to enjoy a comforting, homemade soup!
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 1 Pound beef shank or stew meat, cut into chunks
  • 3 Beets Medium beets, peeled and grated
  • 1 onion medium or large onion, finely chopped
  • 2 potatoes peeled, cubed and rinsed from starch
  • 2 carrots medium, grated
  • 1/2 cabbage half a head of small cabbage, shredded. About 2 cups.
  • 8 cups beef broth or water
  • 2 teaspoons tomato paste
  • 2 bay leaf

For an Extra Boost of Flavor

  • 1 teaspoon honey or sugar. It balances acidity and enhances beet sweetness
  • 2 tablespoons apple cider vinegar white vinegar or lemon juice. For tanginess.
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika optional, but adds depth
  • 2 garlic cloves minced
  • 1/2 cup sauerkraut optional, for tanginess
  • 1/2 cup pickles dilled pickles, chopped. Optional, for a briny kick.

For Serving & Garnish:

  • 2 tablespoons dill fresh dill, chopped
  • Sour cream Mayo, or Greek yogurt, for the perfect creamy finish
  • Bread Rye bread or garlic toast (for dipping)

Instructions
 

  • Cook the beef: In a large pot, add the beef shank or stew meat and cover with 8 cups of beef broth. Bring to a gentle boil, then reduce heat and let it simmer for about 45-60 minutes, or until the meat is tender and easily shreddable. Skim off any foam that rises to the top. Once cooked, remove the beef from the pot, shred or chop it into bite-sized pieces, and set aside. Leave the broth in the pot.
    Shredded beef shank ready to be added to borscht soup, showcasing tender, pulled meat with a rich, flavorful texture.
  • Sauté the Veggies: In a separate pan, heat a tablespoon of olive oil or butter over medium heat. Add the chopped onions and grated carrots, sautéing for about 5 minutes until soft and fragrant. This step helps build a deep, rich flavor base. Stir in the grated beets and tomato paste, cooking for another 5 minutes. This releases the natural sweetness of the beets while giving them a slightly caramelized depth.
    Sautéed onions, carrots, and beets cooking in a pan, with vibrant colors blending together as they soften and caramelize, creating a rich base for borscht.
  • Add Vegetables to the Broth: Return the shredded beef to the pot. Add cabbage, and bay leaf to the broth. Stir in the sautéed onion, carrot, and beet mixture. Bring everything to a gentle boil, then lower the heat and let it simmer for 30 minutes until the vegetables are tender.
    Add potatoes last and cook for 10 minutes, or until tender. This ensures they don’t become too soft or mushy in the broth.
    If using, add sauerkraut, and dill pickles to the broth. I love adding sauerkraut and dill pickles to borscht for their tangy depth. The sauerkraut brightens the sweetness of the beets, while the pickles add crunch and a refreshing tang that complements the richness of the beef, balancing the flavors perfectly.
    Cubed potatoes being added as the final ingredient to a pot of borscht, ready to cook for 10 minutes until tender.
  • Enhance the Flavor: Add the apple cider vinegar, honey, garlic, salt, pepper, and smoked paprika. Stir well and let the flavors meld together for another 5-10 minutes. Taste and adjust seasoning as needed.
  • Serve and enjoy: Ladle the hot borscht into bowls and garnish with fresh dill and a dollop of sour cream. Serve with crusty rye bread or garlic toast for the perfect finishing touch.

Notes

Personal tips for making the most delicious borscht:
  1. Shred with a Food Processor
    Save time and get perfectly even textures by shredding your beets, carrots, and cabbage with a food processor. It makes prep easier and helps the veggies cook evenly. I used Braun's 8-cup food processor.
  2. Air Fry the Veggies
    Instead of sautéing, try air frying the onions, carrots, and beets for a deeper, roasted flavor. This adds a delicious smoky edge to the soup.
  3. Add Potatoes Last
    Always add the potatoes at the end and cook them for about 10 minutes, just until tender. This keeps them from getting mushy and preserves their texture.
  4. Let It Rest Overnight
    Borscht tastes even better the next day—or five days later! The flavors deepen and meld together beautifully with time, making leftovers something to look forward to.
  5. Garnish with Love
    A dollop of sour cream, a sprinkle of fresh dill, or even a slice of rye bread on the side can take your borscht from great to unforgettable. Don’t skip the finishing touches!

Nutrition

Calories: 250kcalCarbohydrates: 20gProtein: 13gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 13mgSodium: 1397mgPotassium: 803mgFiber: 5gSugar: 7gVitamin A: 2727IUVitamin C: 37mgCalcium: 75mgIron: 2mg
Nutrition Disclaimer Nutritional information is an estimate and may change based on products used.
Keyword hearty Borscht recipe
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