Beef and Beet Borscht Recipe – Russian Special
Beef and Beet Borscht is a classic Russian soup and true comfort food, combining tender beef with earthy beets, shredded cabbage, potatoes, carrots, and a tangy broth that balances sweet, sour, and savory notes. This vibrant soup is typically finished with a generous dollop of sour cream garnish and fresh dill, adding richness and freshness. Served hot in winter or chilled in summer, it’s a versatile soup that satisfies year-round.
- 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 Options: Use beef shank or stew meat for rich flavor and tender texture; cuts with some bone or fat yield better depth.
Vinegar Balance: Add white vinegar or lemon juice gradually to find the right tang—too much can overpower, too little may leave the soup flat.
Make-Ahead Benefit: Borscht often tastes even better the next day as flavors marry; refrigerate and reheat gently before serving.
Serving Style: Garnish with fresh dill and sour cream; serve with crusty bread or rye toast. Can be served hot in cooler months or chilled for light summer evenings.
