Description
This borscht is a warm and hearty soup featuring rich flavors from beef bones, fresh beets, and a mix of vegetables. It’s perfect for a cozy dinner or a comforting meal any time of year!
Ingredients
Scale
- 4 beef bones, such as beef marrow bones, short ribs, oxtail, beef knuckles or joints
- aromatics such as onion, carrots, celery, garlic, parsley, etc. (recommend using vegetable scraps)
- 1 bay leaf
- 1 teaspoon black peppercorns
- 1 tablespoon salt, plus additional salt to taste
- 14 cups water
- 10 cups beef bone broth
- 3-4 cups green cabbage, shredded (about ½ head)
- 3 cups yukon gold or red potatoes, peeled and finely diced
- 2 tablespoon butter
- 1.5 cups onion, finely diced (about 1 large onion)
- 3-4 cups beets, peeled and shredded (about 3 large beets)
- 1 cup carrots, shredded (about 2 large carrots)
- 3 cloves garlic, minced
- 3 tablespoon tomato paste
- ¼ cup white vinegar
- 1 tablespoon brown sugar
- salt & pepper
- sour cream
- fresh dill
Instructions
- Prepare the broth by placing the beef bones, water, aromatics, bay leaf, peppercorns, and salt in a slow cooker.
- Ensure all ingredients are fully submerged in approximately 12-14 cups of water. Cover and cook on low overnight for 10-12 hours.
- Once the broth is ready, strain it and adjust salt to taste.
Notes
For a richer flavor, try using assorted beef bones.
Feel free to add more vegetables like carrots or potatoes to enhance the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 70mg