Beef and turnip borsch

Beef and turnip borsch

This traditional recipe is a celebration of earthy flavours and hearty ingredients coming together to create a dish that’s as nourishing as it is delicious. The rich, velvety broth, infused with the sweetness of beets and the savoury depth of bone-in beef shank, is a testament to the simplicity and richness of Eastern European cuisine.


  • 1 (1 inch thick) slice of bone-in beef shank
  • 3 litres of water
  • 1 onion, chopped
  • 1 cup chopped carrots
  • ½ cup chopped celery
  • 1 bay leaf
  • 3 cups diced peeled beetroot
  • 2 cups chopped cabbage
  • ¼ cup white vinegar, or to taste
  • Salt and black pepper to taste
  • 1 cup sour cream, to garnish
  • 2 tablespoons chopped fresh dill, to garnish

Method of cooking:

In a large soup pot, sear the beef shank over high heat until browned on both sides, about 3 minutes per side.

Add the water, chopped onion, carrots, celery and bay leaf to the beef. Bring to a simmer and cook until the meat is tender and falls from the bone, about 4 hours.

Remove the knuckle of beef and strain the broth, discarding the solids. Return the stock to the saucepan and add the diced beetroot and chopped cabbage. Cook, stirring occasionally, until the beets are tender, about 30 minutes.

Reduce the heat to low. Season to taste with vinegar, salt and black pepper.

Pour the soup into bowls. Garnish each serving with a dollop of sour cream and a sprinkle of fresh dill.

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