Name: Borscht
Yield: Makes 6 servings
Ingredients: 10 cups canned beef broth; 1 1-pound meaty cross-cut bone-in beef shank slice; 1 large onion, quartered; 4 large beets, peeled, chopped; 4 medium carrots, peeled, chopped; 1 12- to 14-ounce russet potato, peeled, cut into 1/2-inch pieces; 2 cups thinly sliced savoy cabbage; 3/4 cup chopped fresh dill; 3 tablespoons red wine vinegar; 1 cup plain nonfat yogurt

This soup is from Russia and Poland.

Recipe information

Yield
Makes 6 servings

Ingredients

10 cups canned beef broth

1 1-pound meaty cross-cut bone-in beef shank slice

1 large onion, quartered

4 large beets, peeled, chopped

4 medium carrots, peeled, chopped

1 12- to 14-ounce russet potato, peeled, cut into 1/2-inch pieces

2 cups thinly sliced savoy cabbage

3/4 cup chopped fresh dill

3 tablespoons red wine vinegar

1 cup plain nonfat yogurt

Preparation

Step 1
Bring 6 cups broth, beef shank, and 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 uncovered in pot until cold, at least 4 hours and up to 1 day.
Step 2
Spoon fat from top of chilled broth and discard. Add remaining 4 cups canned broth, beets, carrots, and potato; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes. Stir in cabbage and 1/2 cup dill; cook until tender, about 15 minutes. Season with salt and pepper. Stir in vinegar. Ladle soup into bowls. Top with yogurt and remaining 1/4 cup dill.

Nutrition Per Serving

Per serving: calories

223; total fat

2 g; saturated fat

1 g; cholesterol

11 mg

#### Nutritional analysis provided by Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Nutrition Per Serving

Recipe notes