Borscht Recipe with Beef

Authentic beef borscht recipe – a hearty, traditional Eastern European soup packed with tender beef, vibrant beets, and fresh vegetables. This easy homemade borscht is rich in flavor, nutritious, and perfect for meal prep. Learn how to make classic Russian and Ukrainian borscht with simple ingredients and step-by-step instructions. Serve with sour cream and fresh herbs for the ultimate comfort food. Perfect for cozy dinners, meal planning, and healthy eating. Try this best borscht recipe today!

Ingredients

• 1 lb beef (sirloin, stew meat, or your preferred cut, bone-in or boneless)
• 14 cups cold water
• 1 Tbsp salt (plus more to taste)
• 2 large or 3 medium beets, washed, peeled, and grated
• 4 Tbsp olive oil
• 1 Tbsp vinegar
• 1 Tbsp sugar
• 2 Tbsp tomato sauce or paste (or 3 Tbsp ketchup)
• 1 Tbsp unsalted butter
• 1 medium onion, finely diced
• 2 carrots, grated
• 2 large or 3 medium potatoes, peeled and cut into bite-sized pieces
• 1/2 head of small cabbage, sliced
• 2 tomatoes, peeled and diced
• 2 bay leaves
• 1/4 tsp freshly ground black 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

Instructions

1. Prepare the Beef: Rinse the meat under cold water, cut it into 1-inch pieces, and place in a large soup pot with 14 cups of cold water and 1 Tbsp salt. Bring to a boil, skimming off any foam that rises. Reduce heat, partially cover, and simmer for 45 minutes to 1 hour, skimming foam periodically.
2. Cook the Beets: Grate the beets and sauté in a skillet with 4 Tbsp olive oil and 1 Tbsp vinegar for 5 minutes. Reduce heat to medium-low, add 1 Tbsp sugar and 2 Tbsp tomato sauce, mix well, and continue to cook until softened (about 10 minutes). Remove from pan and set aside.
3. Sauté the Vegetables: In the same skillet, melt 1 Tbsp butter and sauté the diced onion for 2 minutes. Add grated carrots and cook for another 5 minutes until softened. Add more oil if needed.
4. Assemble the Soup: Once the beef has simmered for at least 45 minutes, add the potatoes to the pot and cook for 10 minutes. Then, add the cabbage, cooked beets, sautéed onion and carrot, and diced tomatoes. Cook for another 10 minutes, or until the potatoes are tender.
5. Season and Finish: Stir in bay leaves, black pepper, and additional salt to taste. Add the chopped parsley and pressed garlic, stir, then immediately cover the pot and remove from heat. Let rest for 20 minutes to allow flavors to meld.
6. Serve: Ladle into bowls, garnish with sour cream and fresh herbs, and enjoy!

---

Tips

• Use a food processor to grate beets and carrots quickly.
• If using bone-in beef, remove the bones before serving for a smoother texture.
• Letting the soup rest before serving enhances the flavors.

Variations and Substitutions

• Swap beef for pork or chicken for a different take.
• For a vegetarian version, omit the meat and use vegetable broth.
• Replace fresh tomatoes with canned diced tomatoes if needed.
• Add kidney beans for extra protein.

FAQs

Can I make borscht ahead of time?
Yes! It tastes even better the next day as the flavors deepen.

How should I store leftovers?
Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.

What can I serve with borscht?
Try it with crusty bread, garlic rolls, or a dollop of sour cream.

Serving Suggestions

• Pair with a slice of rye bread for a traditional touch.
• Serve with a side of pickles or sauerkraut for a tangy contrast.
• Enjoy alongside a light salad for a complete meal.

Why You’ll Love This Recipe

• Rich and hearty – A comforting meal packed with flavor.
• Nutritious – Loaded with vegetables and protein.
• Versatile – Easily adaptable to your dietary preferences.
• Meal-prep friendly – Tastes even better the next day!

Enjoy your homemade borscht!