Authentic home cooking from Greece, with US measurements. 
Borscht!
A beautiful, delicious, and unique soup compared to what we usually eat every day, but just perfect for a cold October Sunday afternoon! 🍂 I choose to cook homemade, healthy meals because I want us to eat the best!
Borscht!
A beautiful, delicious, and unique soup compared to what we usually eat every day, but just perfect for a cold October Sunday afternoon! 🍂 I choose to cook homemade, healthy meals because I want us to eat the best!
Open in Cookpad AppSteps
- 1
To clean the beets: Cut off the greens and root ends, then peel the beetroot just like you would a potato.
- 2
Peel the carrots and potatoes.
- 3
Dice the carrots and beets, toss them with olive oil in a bowl, then spread them on a baking sheet lined with parchment paper. Roast at 400°F (200°C) for 15 minutes.
- 4
Toss the diced potato with olive oil, add it to the baking sheet, and roast all the vegetables together for another 15 minutes. Once roasted, set aside.
- 5
In a large pot, add enough olive oil to coat the bottom and sear the beef shank until browned, about 5 minutes per side.
- 6
Add the diced onion and cook until translucent. Then add the minced garlic.
- 7
Add the beef bouillon cube and 4 cups (about 1 liter) of hot water or broth. Cover and simmer for 1 1/2 hours.
- 8
Once the meat is cooked, remove it from the pot, separate the meat from the bones, cut it into cubes, and remove any excess fat or inedible parts. Be sure to keep the marrow! Return the meat and marrow to the pot.
- 9
Chop the cabbage and add it to the pot along with the roasted vegetables and dill. Pour in the vinegar and the remaining 4 cups (about 1 liter) of hot water or broth. Season with salt and pepper, and simmer for another 15 minutes or until the cabbage and vegetables are tender.
- 10
Serve hot in a deep bowl with a dollop of sour cream or plain yogurt and fresh bread. Enjoy and good luck! 👌🏼
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