Borscht

Ingredients for Borscht

• 2400ml canned beef broth

• 450g meaty cross-cut bone-in beef shank slice

• 1 cipolla grande, tagliata in quarti

• 4 large beets, peeled, chopped

• 4 carote medie, pelate, tritate

• 1 12- to 400g russet potato, peeled, cut into 1/2-inch pieces

• 2 cups thinly sliced savoy cabbage

• 3/4 cup chopped fresh dill

• 45ml aceto di vino rosso

• 240ml plain nonfat yoghurt

Bring 1450ml 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.

Spoon fat from top of chilled broth and discard. Add remaining 950ml 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 yoghurt and remaining 1/4 cup dill.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.