Classic Beef Borscht
This borscht recipe uses simple, everyday vegetables to build a soup that looks and tastes far more impressive than the effort it takes. The beets do all the heavy lifting for color and flavor. Deeply savory beef broth with a bright, tangy finish from vinegar and fresh dill makes this one pot meal hearty enough to stand on its own with crusty bread. It gets better with time, making it perfect for meal prep and freezer-friendly for busy weeks.
Equipment
- Large Dutch oven or heavy stockpot At least 6 quarts
- Box grater For the beets and carrots
- Fine mesh skimmer spoon For clearing foam off the broth
- Sharp chef's knife
- Cutting board
- Soup ladle
- Measuring cups and spoons
- Large skillet For sautéing vegetables
Ingredients
- 1.5 lbs bone-in beef short ribs 680g, or beef stew meat
- 8 cups water 1.9L, or beef broth
- 2 bay leaves
- 1 tablespoon vegetable oil 15ml
- 1 large onion diced
- 2 medium carrots grated
- 3 medium beets peeled and grated
- 3 tablespoons tomato paste
- 3 medium Yukon Gold potatoes peeled and cubed
- 3 cups green cabbage shredded, about half a small head
- 3 cloves garlic minced
- 2 tablespoons white vinegar 30ml, or fresh lemon juice
- 1 teaspoon granulated sugar
- salt and black pepper to taste
- 0.25 cup fresh dill chopped, plus more for serving
For Serving
- sour cream for serving
Instructions
- Place short ribs and water in a large pot with bay leaves. Bring to a boil, reduce to low, and simmer uncovered for 1 hour, skimming foam occasionally.
- Remove tender meat, shred or cube it, and set aside. Keep the broth in the pot.
- While broth simmers, peel and grate beets and carrots. Dice onion, cube potatoes, shred cabbage, mince garlic, and chop dill.
- Heat oil in a skillet over medium heat. Cook onion for 3-4 minutes until softened. Add carrots and beets, cook 5-6 minutes until slightly soft.
- Stir tomato paste into the skillet and cook 2 minutes more. Remove from heat and set the sautéed vegetable base aside.
- Return broth to a gentle simmer. Add cubed potatoes and cook for 10 minutes. Stir in shredded cabbage and simmer for another 8-10 minutes until potatoes are tender.
- Stir the sautéed vegetable mixture and reserved shredded beef into the pot. Simmer gently for 10 minutes to allow flavors to meld.
- Stir in garlic, vinegar, and sugar. Season with salt and pepper. Simmer for 5 more minutes. Taste and adjust the sweet-sour balance as needed.
- Remove from heat, discard bay leaves, and let rest for 10 minutes. Serve with a dollop of sour cream and fresh dill.
Notes
- Grate the beets instead of dicing them for faster color release and smoother texture.
- Add vinegar toward the end of cooking to preserve its bright tangy flavor.
- Taste as you go to find the perfect sweet, sour, and savory balance for your palate.
- Let the soup rest off the heat for 10-15 minutes before serving to round out the flavors.
- Use bone-in beef cuts if possible for richer, more bodied broth.
- For a vegetarian version, skip the beef and use vegetable broth, adding a can of white beans for protein.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- This soup freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
- Add fresh sour cream to each bowl when serving rather than stirring it into the whole pot before storing.
- The flavor of this borscht improves significantly overnight, making it a fantastic make-ahead meal.
Nutrition
Serving: 1BowlCalories: 310kcalCarbohydrates: 24gProtein: 22gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 45mgSodium: 480mgPotassium: 850mgFiber: 5gSugar: 8gVitamin A: 35IUVitamin C: 25mgCalcium: 6mgIron: 15mg
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