Borscht II


This takes some time, but is well worth the effort. I use a food processor. It is a hearty soup, great on a cold winter night. Serve hot, topped with sour cream.

Cook Time:
3 hrs
Total Time:
3 hrs
8 servings


  • 3 pounds bone-in beef shank

  • 2 tablespoons vegetable oil

  • 1 onion, chopped

  • 6 cups water

  • ½ pound carrots, cut into 1 inch pieces

  • 2 stalks celery, cut into 1 inch pieces

  • medium head cabbage, shredded

  • 1 pound beets, peeled and shredded

  • 1 cup tomato juice

  • 1 tablespoon lemon juice

  • 2 teaspoons white sugar

  • 2 teaspoons salt

  • teaspoon ground black pepper


  1. In a large pot over medium heat, brown beef in oil. Stir in onion and water, reduce heat and simmer, covered, 2 hours, until meat is tender.

  2. Remove meat from broth and set aside to cool slightly. Stir carrots, celery, cabbage, beets, tomato juice, lemon juice, sugar, salt and pepper into broth. When meat is cool enough to handle, cut meat from bone and into bite-size pieces and return to soup. Simmer until vegetables are tender, 20 to 30 minutes.

Nutrition Facts (per serving)

283 Calories
15g Fat
14g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 283
% Daily Value *
Total Fat 15g 19%
Saturated Fat 5g 24%
Cholesterol 60mg 20%
Sodium 775mg 34%
Total Carbohydrate 14g 5%
Dietary Fiber 3g 11%
Total Sugars 9g
Protein 25g
Vitamin C 23mg 116%
Calcium 65mg 5%
Iron 3mg 19%
Potassium 707mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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