Traditional Borscht Recipe

Name: Traditional Borscht Recipe
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 serving
Ingredients: 1-1 ½ lb Stewing Beef, Cubed; 1 tablespoon olive oil; 1 Onion, Coarsely Chopped; 2 Carrots, Diced ½"; ½ c tomato sauce; 1 tablespoon red wine vinegar; 6 c beef stock; 2 c Beets, Diced ½", (Green Tops Coarsely Chopped Optional); 2 c cabbage, shredded; salt and pepper to taste; ¾ c sour cream; 1 Small Bunch dill, chopped

User Reviews

5.0

129 reviews

Excellent

Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
Servings
6
Calories
316 kcal
Course
Main Course, Soup, Dinner
Cuisine
Ukrainian

Traditional Borscht Recipe

Liam Perkins

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This traditional borscht is a comforting, sweet and savory beet soup just like my Ukrainian grandmother made it. Simmering it with beef adds rich body and becomes fall apart tender. Soft beets and cabbage meld together and create one of the most flavorful soups I know.This soup gets better with time so feel free to make it up to 3 days ahead or make and freeze up to 3 months.

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Ingredients

Servings

1-1 ½ lb Stewing Beef, Cubed Short ribs work well too, but skim the fat off the top before serving.
1 tablespoon olive oil
1 Onion, Coarsely Chopped (1 Cup)
2 Carrots, Diced ½" (1 Cup)
½ c tomato sauce
1 tablespoon red wine vinegar
6 c beef stock If you are using a store bought stock that is salty, use 4 c of stock and 2 c of water.
2 c Beets, Diced ½", (Green Tops Coarsely Chopped Optional) About 3 medium beets
2 c cabbage, shredded
salt and pepper to taste

Garnish

¾ c sour cream
1 Small Bunch dill, chopped

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Instructions

Preheat a large, wide heavy bottomed pot on medium-high. Once hot, add oil and then beef in one layer without crowding. Let it brown without stirring until it is well caramelized, then flip and brown other sides.
Once beef is well browned, add onion and carrot, stirring gently. This will create a bit of moisture and steam and will help loosen the brown bits on the bottom of the pan.
Add in tomato sauce, vinegar and stock, bring to a boil and then reduce heat to low and simmer 2 hours.
Add in beets, beet tops if using and cabbage and simmer 1 more hour. If the soup is reducing too much, put lid on for last hour.
Season with salt and pepper and then serve adding a dollop of sour cream and a sprinkling of dill to each bowl.

Notes

This needs to simmer for a few hours for the meat to become tender. Alternatively you could make this in a slow cooker or in a Instant Pot pressure cooker.
This needs to simmer for a few hours for the meat to become tender. Alternatively you could make this in a slow cooker or in a Instant Pot pressure cooker.
If you omit the beef, this only needs to simmer for 45 minutes (until the beets and carrots are soft).
If you omit the beef, this only needs to simmer for 45 minutes (until the beets and carrots are soft).
A great way to use winter vegetables and if your beets have their tops, use them in this soup too.
A great way to use winter vegetables and if your beets have their tops, use them in this soup too.

Nutrition Information

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Calories 316kcal (16%) Carbohydrates 15g (5%) Protein 32g (64%) Fat 14g (22%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Cholesterol 85mg (28%) Sodium 727mg (30%) Potassium 1252mg (36%) Fiber 3g (12%) Sugar 9g (18%) Vitamin A 4024IU (80%) Vitamin C 24mg (27%) Calcium 107mg (11%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 316 kcal

% Daily Value*

Calories	316kcal	16%
Carbohydrates	15g	5%
Protein	32g	64%
Fat	14g	22%
Saturated Fat	6g	30%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	6g	30%
Cholesterol	85mg	28%
Sodium	727mg	30%
Potassium	1252mg	27%
Fiber	3g	12%
Sugar	9g	18%
Vitamin A	4024IU	80%
Vitamin C	24mg	27%
Calcium	107mg	11%
Iron	4mg	22%