Yup you read the title right BBQ Borscht. One of my favorite things to do is put a BBQ spin on just about any recipe. I like Borscht. Its a wonderful earthy meal in a bowl type of dish that certainly reminds me of my Grandmother. I also wanted more meat. LOL I just can’t help it. I am a carnivore.
For this recipe I wanted the BBQ aspect to enhance not overpower my soup but just give a nice “hug” of smokiness.
Please note this is not a recipe you can whip up in an hour. This needs to be finished over 2 days to be done properly.
Beef Shank cut in two pieces (how much is up to you but if you can’t get a whole shank at least 3-4 2″ slices of shank will do)
8 cups beef broth (add more if you want it more “soupy”
1 large onion peeled quartered
6-8 beets peeled quartered
6 carrots peeled chopped (My kids like carrots so I used a lot)
4 russet potatoes washed peeled and cubed
3 cups thinly sliced cabbage (I used red but use whatever you like)
1/2 cup chopped fresh dill
1/2 cup red wine vinegar
1-2 cups sour cream
Salt & Pepper to taste
Using your BBQ whether it be pellet, charcoal, or *ack* propane you are going to want to BBQ the beef shank and the beets on medium to low indirect. If using chunks or chips or pellets I would recommend hickory. Additionally under both the shank and the beets you are going to want to place an aluminum pan to capture the delicious juices.
I BBQ’ed the beets (at 250F) until they were just shy of tender. Iloved how they looked like beautiful rubies on the grill. This was about 2 hours. The reason not to take them to that tender fall apart stage is that I prefer to have chunks of beets in my soup. If you want them to dissolve more continue to BBQ them low and slow until they are soft enough to your liking. Then simply remove to a bowl and chill till the following day.