Traditional Borscht Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
3 hrs
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Total Time
3 hrs 30 mins
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Servings
6
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Calories
316 kcal
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Course
Main Course, Soup, Dinner
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Cuisine
Ukrainian
Traditional Borscht Recipe
Description
Traditional Borscht is a slow-cooked soup featuring cubed beef stew meat browned for depth of flavor, combined with vegetables like beets, cabbage, carrots, and onion. Tomato sauce and red wine vinegar provide acidity and richness, while beef stock creates a savory broth base. The beets contribute an earthy sweetness and vibrant color, complemented by the tang from the vinegar and richness from the beef.
The soup is simmered for several hours to tenderize the meat fully and blend the flavors, with the option to use a slow cooker or Instant Pot as alternatives. Adding the cabbage and beet greens toward the end preserves their texture and brightness. Seasoning with salt and pepper is adjusted at serving, which also includes a garnish of sour cream and chopped dill to add creaminess and herbaceous notes.
This soup works well as a filling winter meal, utilizing root vegetables and beef, with the sour cream and herbs balancing the hearty broth. If made without beef, the simmer time reduces significantly, focusing on the vegetables.
Ingredients
- 1-1 ½ lb beef stew meat Short ribs work well too, but skim the fat off the top before serving, cubed
- 1 tablespoon olive oil
- 1 onion 1 Cup, coarsely chopped
- 2 carrot 1 Cup, diced ½ inch
- 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 beet About 3 medium beets, diced ½ inch; green tops coarsely chopped optional
- 2 c cabbage shredded
- salt to taste
- black pepper to taste
Garnish
- ¾ c sour cream
- 1 small Bunch dill chopped
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
- The soup requires a few hours of simmering for tender meat, but a slow cooker or pressure cooker can speed this up.
- Omitting the beef shortens cooking to about 45 minutes to soften vegetables.
- If beet greens are available, include them to add color and flavor to the soup.
- This recipe makes a warming meal ideal for winter vegetables and rustic ingredients.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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