Local Food Potluck Recipe # 15

Borscht

courtesy of Joe Werle

8 cups beef broth (can use gluten free broth)

1 lbs. cut of meaty bone-in beef shank

1 large onion, peeled and quartered

4 large beets, peeled and quartered

4 large carrots, peeled and chopped

1 large russet potato, peeled and cut into 1/2 inch cubes

2 cups thinly sliced cabbage

1/2 chopped fresh dill

3 T red wine vinegar

salt and pepper to taste

Bring large pot of broth, beef shank and onion to a boil, then let simmer until meat is tender (approx 1 1/2 hrs)

After tender trim fat and bone from meat

Chop remaining meat and chill

Let broth cool for approx 4 hrs and skim fat off the top

Add beets, carrots, and potato to broth and bring to a boil

Let broth simmer for approx 30 min or until vegetables are tender

Stir in cold meat and the rest of ingredients and cook for approx 15 min. Enjoy!

Optional: top with sour cream and dill