Name: Winter Borscht
Yield: 10 to 12 portions
Ingredients: 2 pounds fresh beets, peeled and grated; 1 meaty beef shin bone (about 5 pounds), cut into 5 pieces; Salt; 2 cups coarsely chopped yellow onions; 3 cups chopped tomatoes; 1 medium-size cabbage, shredded; 1 bunch of fresh dill, chopped; 2 cups sour cream, for garnish; Freshly ground black pepper, to taste; 1 carrot, peeled and cut into small dice

Preparation info

10 to 12
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Make this the day before, if you can, and let it improve in the refrigerator overnight.

Ingredients

2 pounds fresh beets, peeled and grated
1 meaty beef shin bone (about 5 pounds), cut in

Soup
Gluten-free
Winter

Method

Put the beets in a large heavy pot and add cold water to cover. Set over medium heat, bring to a boil, reduce the heat, and simmer, partially covered, until the beets are tender, about 20 minutes. Skim any foam from the cooking liquid as necessary. When the beets are done, reserve them and their cooking liquid.
Put the beef shin in another large pot. Cover with

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Ingredients

Method

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