Borscht with Meat Recipe – Russian Special
The Borscht with Meat recipe brings the comforting depths of Eastern European cuisine to your table with a rich, ruby-hued beet soup simmered with hearty meaty broth, tender beef or pork, cabbage, potatoes, onions, and garlic, all balanced by a touch of tomato and a bright splash of vinegar. This soulful main course—complete with sour cream garnish and fresh dill or parsley—is perfect for a cozy lunch or dinner, offering both warmth and authentic Russian flair.
- Prep Time30 min
- Cook Time1 hr 30 min
- Total Time2 hr
Borscht with Meat Ingredients :
- 1 lb Beef: sirloin, stew meat, or your preferred cut (bone-in or boneless, see note)
- 14 cups cold water
- 1 tablespoon salt, plus more to taste
- 2 large or 3 medium beets, washed, peeled, and grated
- 4 tablespoons olive oil
- 1 tablespoon vinegar
- 1 tablespoon sugar
- 2 tablespoons tomato sauce or paste (or 3 tablespoons ketchup)
- 1 tablespoon unsalted butter
- 1 medium onion, finely diced
- 2 carrots, grated
- 2 large or 3 medium potatoes, peeled and sliced into bite-sized pieces
- 1/2 small head of cabbage, sliced
- 2 tomatoes, peeled and diced (see note **)
- 2 bay leaves
- 1/4 teaspoon freshly ground pepper
- 1/4 cup chopped fresh parsley, plus more for garnish
- 2 cloves garlic, pressed
- Garnish: Sour cream and fresh sprigs of parsley or dill
How To Make Borscht with Meat:
Rinse the meat under cold water, cut it into 1-inch pieces, and place it in a large soup pot with 14 cups of cold water and 1 tablespoon of salt. Bring to a boil and promptly remove any foam that forms on the surface (this prevents it from integrating into the broth and needing straining later). Reduce the heat, partially cover, and simmer for 45 minutes to 1 hour, periodically skimming off any foam.
Grate the beets using the large holes of a grater (a food processor works well for this). In a large, heavy-bottom skillet, heat 4 tablespoons of olive oil and 1 tablespoon of vinegar over medium heat. Add the grated beets and sauté for 5 minutes. Reduce the heat to medium-low and stir in 1 tablespoon of sugar and 2 tablespoons of tomato sauce. Continue sautéing until the beets begin to soften, stirring occasionally (about 10 minutes). Remove from the skillet and set aside.
In the same skillet (no need to wash it), sauté the onion in 1 tablespoon of butter for 2 minutes. Add the grated carrot and sauté for another 5 minutes, or until softened, adding more oil if the mixture seems dry.
Once the meat has simmered for at least 45 minutes, add the sliced potatoes to the soup pot and cook for 10 minutes. Then add the cabbage, sautéed beets, onion and carrot mixture, and chopped tomatoes. Cook for another 10 minutes or until the potatoes are tender enough to pierce with a fork.
Stir in 2 bay leaves, 1/4 teaspoon of pepper, and additional salt to taste (adjust as needed; approximately 1/2 teaspoon more salt was added). Chop the parsley and press the garlic, then add them to the soup pot. Immediately cover the pot, remove from heat, and let it sit covered for 20 minutes to allow the flavors to blend.
Recipe Notes:
Build a flavorful meaty broth by simmering beef (or pork) with bones for depth and richness.
Shred beets and sauté them with a bit of oil, sugar, and tomato paste to deepen the soup’s color and sweetness.
Use a mix of root vegetables—like potatoes, carrots, and onions—to create body and heartiness.
Add cabbage toward the end so it retains a slight bite and doesn’t overcook.
A dash of vinegar balances the dessert-like sweetness of beets with tangy brightness.
Garnish with sour cream and fresh dill or parsley for classic flavor contrast and freshness.
Let the soup rest off the heat briefly—this helps meld the flavors before serving.
Leftovers taste even better the next day; store in the fridge for up to 4 days or freeze for up to 3 months.
