Beef and Beet Borscht Recipe – Russian Special
Beef and Beet Borscht is a hearty and vibrant Eastern European soup made with tender chunks of beef, earthy beets, and a mix of vegetables simmered to perfection in a tangy broth. Rich in flavor and color, this traditional dish is both comforting and nourishing. Served hot or cold, often with a dollop of sour cream and a sprinkle of fresh dill, borscht is perfect for any season. This recipe brings together sweet, sour, and savory notes in a delicious bowl of Slavic warmth.
- Prep Time15 min
- Cook Time1 hr 15 min
- Total Time1 hr 30 min
For the Soup Base:
- 1 lb (450g) beef stew meat or beef shank
- 6 cups water or beef broth
- 2 medium beets, peeled and grated
- 1 large carrot, grated
- 1 onion, finely chopped
- 2 medium potatoes, diced
- 1/4 head of cabbage, shredded
- 2 tablespoons tomato paste
- 2 tablespoons oil (vegetable or sunflower)
- 2 cloves garlic, minced
- 1 bay leaf
- 1–2 tablespoons white vinegar or lemon juice (to taste)
- Salt and pepper to taste
For Garnish (optional):
- Sour cream
- Fresh dill, chopped
Cook the Beef:
In a large pot, place beef and cover with water or broth. Bring to a boil, skimming off any foam.
Add bay leaf and a bit of salt. Simmer on low heat for about 45 minutes or until the beef is tender. Remove beef, shred it, and return to the pot.
Prepare the Vegetables:
In a skillet, heat oil. Add onions and sauté until soft.
Add grated beets and carrots. Cook for 5–7 minutes, stirring frequently.
Stir in tomato paste and a splash of broth. Let it cook for another 5 minutes.
Combine and Simmer:
Add cooked beet mixture to the pot with beef.
Add potatoes and shredded cabbage. Simmer until vegetables are tender (about 20 minutes).
Add garlic, vinegar or lemon juice, and adjust salt and pepper. Simmer for 5 more minutes.
Serve:
Ladle into bowls and top with a generous dollop of sour cream.
Garnish with chopped dill and serve with crusty bread or rye toast.
Recipe Notes :
Beef Cut Tip : Use beef shank or stew meat for rich flavor and texture.
Tang Balance : Add vinegar or lemon juice gradually to match your taste preference.
Make-Ahead : Borscht tastes even better the next day as flavors deepen.
Serving Style : Serve hot with sour cream in winter, or chilled for a refreshing summer version.
Storage : Refrigerate for up to 4 days. Freezes well for up to 2 months.
