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Traditional Borscht Recipe
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.
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
Ingredients
- 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
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.
Cup of Yum
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
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
% 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.