1/3
2/3
3/3
100%
2
Nutrition balance score
Great
Glycemic Index
54
Low
Nutrition per recipe
Calories2812.4 kcal (141%)
Total Fat96.2 g (137%)
Carbs151 g (58%)
Sugars53.3 g (59%)
Protein322.4 g (645%)
Sodium2024.1 mg (101%)
Fiber33.1 g (118%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Directions:
Step 2
Begin by browning off beef shanks, in batches if you need to.
Step 3
Deglaze the pot used for browning with a little water to pick up fond. Add the rest of your water and add the beef shanks in. Bring to a simmer and skim any foam that rises to the top for the first 10 minutes. Add 1 onion, 2 carrots, 2 fresh bay leaves, and pepper corns. Cover and simmer for 1 1/2 hours. Remove the meat from the broth, strain the liquid and reserve. Pick the meat from the bones and discard any chewy fat.
Step 4
In a pan sauté beets for 3 minutes and add white vinegar. Sauté another 3 minutes until tender, add tomato paste and cook an additional 2 minutes. Remove and reserve.
Step 5
Cut bacon into strips and add to a cold pot and begin to render the fat. Once the bacon is slightly crispy on the edges remove from the pot and sauté diced onion and carrots in the pork fat. Once the onions are slightly translucent add flour and cook an additional minute.
Step 6
When it comes to the flour, each time I’ve had Borsch it was slightly different, sometimes it was thick and sometimes it was more of a broth, I went somewhere in-between. And looking back I think I would have added an additional bit of flour so if you want your Borsch to be thicker go right ahead and add an extra pinch of flour.
Step 7
Add the reserved broth from earlier. Add potatoes, and add meats back in. Cook for 8 minutes, add cabbage, raw garlic, and beets. Cook until the potatoes are tender. Adjust seasoning with salt, pepper, and vinegar. Cover the pot and allow to steep and infuse for 10 minutes before serving. Garnish with sour cream, and fresh dill.
Notes
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Makes leftovers
Easy
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