Best Borscht

This last weekend was another Formula 1 Grand Prix dinner party for us and the cuisine was based on Russia. Our good friends brought homemade stroganoff so that left us with a clear choice for a complimentary entree – borscht!

After researching half a dozen recipes, I created my own and this is what we made. Enjoy!

Feeds 6


2 Veal Shanks, bone in

3 beef bullion cubes

6 cups of water

1/2 a head of red cabbage 

2-3 beets 

2 yellow onions

1 carrot

2 celery stalks 

3 medium sized golden potatoes 

2 cups of tomatoes purée 

Apple cider vinegar 


Cherry tomatoes (as garnish)

Sour cream (dollop as topping)

1. Boil 6 cups of eager with 3 beef bullion cubes, add meat and let it cook/boil until the meat separates from the bone

2. Meanwhile, run the cabbage through the processor and chop everything else into stew sized bites 

3. Add just the cubed beets and potatoes to a saucepan on high heat. Ladle in one cup of the beef broth from your other bowl (at this point you can sit your broth and meat to simmer). Stir until beets and potatoes are tender. Remove with slotted spoon and set aside. 

4. In the same saucepan (do not clean) add the onions and a dash of oil. Add 2 teaspoons of salt. Mix until the onions are translucent. 

5. Add celery, carrots, and cabbage. Ladle in another cup from the stock. Stir. Cover. Let the vegetables tenderize while you remove the meat from the stock and cut the meat into cubes stew sized bites. 

6. Now add the cabbage mixture to the big pot of stock that the meat used to be in. Turn the heat to medium. Add meat into this mixture. Add pepper to taste. 

7. Add 1/4 cup of cider vinegar. Add two cups of tomatoe purée. Add one tablespoon of honey. Stir thoroughly and let the heat mix it together. 

8. Once warm and mixed, add the beets and potatoes you’ve set aside. 

Serve warm with tomatoes and sour cream on top


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