Borscht with Wallaby Sour Cream

Recipe adapted from Simply Recipes.

8 cupsBeef broth
1 pound sliceMeaty bone-in beef shank
1 largeOnion, peeled and quartered
4 largeBeets, peeled and chopped
4 largeCarrots, peeled and chopped
1 largeRusset potato, peeled and cut into 1/2" cubes
2 cupsThinly sliced cabbage
¾ cupChopped fresh dill
3 tablespoonsRed wine vinegar
1 cupWallaby European-Style Sour Cream


Bring 4 cups of the beef broth, the beef shank, and the onion to boil in large pot. Reduce heat, cover, and simmer until meat is tender, about 1 hour 30 minutes.

Transfer meat to work surface; trim fat, sinew and bone and discard. Chop meat; cover and chill. Cool broth slightly. Chill in pot until cold, at least 4 hours and up to 1 day.

Spoon fat from top of chilled broth and discard. Add remaining 4 cups broth, beets, carrots, and potato; bring to boil.

Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes.

Stir in meat, cabbage and 1/2 cup dill; cook until cabbage is tender, about 15 minutes.

Season to taste with salt and pepper. Stir in vinegar.

Ladle soup into bowls. Top with sour cream and remaining 1/4 cup dill.

Serves 6.

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