Go Back
Borscht Recipe

Classic Beef Borscht

Steven
This iconic Eastern European beet soup is a hearty, nourishing one-pot wonder with a deep ruby-red color and a perfect balance of earthy beets, tender beef, and a bright tangy finish.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 10 minutes
Course Main Course, Soup
Cuisine German
Servings 8 bowls
Calories 280 kcal

Equipment

  • Large Dutch Oven or heavy stockpot - 6-quart (5.7-liter) capacity
  • Box grater
  • Chef's knife
  • Cutting board
  • Large skillet or sauté pan
  • Ladle
  • Measuring cups and spoons
  • Vegetable peeler

Ingredients
  

  • 1.5 lbs beef chuck or beef short ribs - 680g, bone-in if possible
  • 8 cups beef broth - 2 liters; or water
  • 2 bay leaves
  • 3 medium beets - about 1 lb or 450g, peeled, half grated and half julienned
  • 3 cups green cabbage - 210g, thinly shredded
  • 2 medium potatoes - about 12 oz or 340g, peeled and cut into 1-inch cubes
  • 2 medium carrots - peeled and grated
  • 1 medium yellow onion - finely diced
  • 3 cloves garlic - minced
  • 14 oz diced tomatoes - 1 can, 400g; or 2 tablespoons tomato paste
  • 2 tablespoons sunflower oil - or vegetable oil
  • 2 tablespoons white vinegar - or apple cider vinegar
  • 1 teaspoon sugar
  • 1 teaspoon salt - plus more to taste
  • 0.5 teaspoon black pepper

For Serving

  • fresh dill - chopped, for serving
  • sour cream - full-fat, for serving
  • rye bread - or sourdough, for serving

Instructions
 

  • Place the beef, beef broth, and bay leaves into a large Dutch oven. Bring to a boil, then reduce heat to low, cover partially, and simmer for 45-60 minutes until the meat is tender.
  • Remove the beef from the pot and set aside to cool. Discard the bay leaves. Once cool, shred or chop the beef into bite-sized pieces, discarding any bones or excess fat.
  • While the beef simmers, prepare all the vegetables. Peel and grate half of the beets and julienne the remaining half. Grate the carrots. Dice the onion, mince the garlic, and shred the cabbage.
  • Heat oil in a large skillet over medium heat. Cook the onion for 5 minutes until translucent. Add the grated carrots and cook for 3-4 minutes. Add the garlic and cook for 1 minute until fragrant.
  • Add the diced tomatoes (or tomato paste) to the skillet and cook for 2-3 minutes, stirring to combine. Remove from heat and set aside.
  • Bring the beef broth back to a gentle boil. Add the potatoes and shredded cabbage, cover, and simmer over medium-low heat for 15-20 minutes until the potatoes are just becoming tender.
  • Add the prepared beets, the sauteed aromatic mixture, and the shredded beef to the pot. Stir in the sugar, salt, and pepper. Simmer uncovered for 15-20 minutes until all vegetables are tender.
  • Taste the soup and adjust salt as needed. Stir in the vinegar. This brightens the flavor and fixes the vibrant red color. Simmer for 2-3 more minutes, then remove from heat.
  • Ladle the borscht into deep bowls. Top each serving with a generous dollop of sour cream and a sprinkle of fresh dill. Serve immediately with slices of rye bread or sourdough on the side.

Notes

  • Vinegar timing is crucial: Always add the vinegar at the very end of cooking to preserve the beets' vibrant red color and prevent the vegetables from becoming tough.
  • Use fresh beets: Canned beets have a milder flavor and won't give you the same deep color. Fresh beets are essential for the best taste.
  • Grate and julienne the beets: Using half grated and half julienned creates a richly colored broth while still giving you visible beet pieces in the final soup.
  • Don't rush the beef: A full 45-60 minute simmer before adding vegetables develops deep flavor and ensures the beef is tender enough to shred.
  • Make it ahead: Borscht tastes even better the next day as the flavors meld. Make a big batch and plan for leftovers.
  • Freezing: This soup freezes well for up to 3 months. Store in individual containers, but note that potatoes may become slightly grainy after thawing.
  • Vegetarian variation: Skip the beef, use vegetable broth, and add a can of white beans or kidney beans for protein.
  • Balance the sweet and sour: Taste the soup before adding vinegar and sugar. The ideal borscht should be balanced, not overly sweet or aggressively sour.
  • Garnish fresh: Always add sour cream and fresh dill at serving time rather than storing them in the soup.
  • Wear an apron: Beet juice stains fabric almost immediately. Gloves for your hands are also a good idea when working with fresh beets.
Keyword beet soup, eastern european soup, hearty soup, ukrainian borscht, winter soup