Russian Beef and Beet Soup (Borscht)

Flora S.


  • 1 1 inch thick slice bone-in beef shank
  • 3 quarts water
  • 1 onion chopped
  • 1 cup chopped carrots
  • ½ cup chopped celery
  • 1 bay leaf
  • 3 cups diced peeled beets
  • 2 cups chopped cabbage
  • ¼ cup white vinegar or to taste
  • salt and ground black pepper to taste
  • 1 cup sour cream for garnish
  • 2 tablespoons chopped fresh dill for garnish


  • Cook beef shank in a large soup pot over high heat until browned, 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 broth and discard solids.
  • Combine beef broth, beets, and cabbage in a large soup pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper.
  • Serve garnished with sour cream and dill."

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