Beef Borscht
A comforting and hearty soup, this classic Beef Borscht is brimming with tender beef, earthy beets, and crisp cabbage. Its signature sweet-and-sour broth, enriched with vegetables and aromatics, makes it a beloved staple perfect for a chilly day.
For 6 servings
5 steps. 150 minutes total.
- 1
Step 1
- a.Sear the Beef
- b.Pat the beef cubes completely dry with paper towels. Season generously with 1 teaspoon of salt and 1/4 teaspoon of black pepper.
- c.Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
- d.Working in two batches to avoid overcrowding the pot, sear the beef on all sides until a deep brown crust forms, about 5-7 minutes per batch. Do not move the beef too often to allow it to brown properly.
- e.Remove the seared beef with a slotted spoon and set it aside on a plate.
- 2
Step 2
- a.Sauté Aromatics
- b.Reduce the heat to medium. If the pot is dry, add another splash of oil. Add the chopped onion and cook, stirring occasionally and scraping up any browned bits from the bottom of the pot, until softened and translucent, about 6-8 minutes.
- c.Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
- 3
Step 3
- a.Simmer the Base
- b.Return the seared beef and any accumulated juices to the pot.
- c.Pour in the beef broth, undrained diced tomatoes, and add the bay leaves, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
- d.Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 1.5 to 2 hours, or until the beef is fork-tender.
- 4
Step 4
- a.Add Vegetables
- b.Stir the grated beets, chopped carrots, and shredded cabbage into the pot.
- c.Increase the heat to bring the soup back to a simmer. Once simmering, reduce the heat to low, cover again, and cook for an additional 25-30 minutes, until all the vegetables are tender but not mushy.
- 5
Step 5
- a.Finish and Serve
- b.Remove the pot from the heat and discard the bay leaves.
- c.Stir in the fresh lemon juice and granulated sugar. This is the key to the classic sweet-and-sour flavor.
- d.Taste the borscht carefully and adjust the seasoning. Add more salt for savoriness, lemon juice for tartness, or sugar for sweetness until the flavor is balanced to your liking.
- e.Ladle the hot borscht into bowls. Garnish each serving with a generous dollop of sour cream and a sprinkle of fresh dill before serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, do not skip searing the beef. The browned crust adds a deep, savory complexity to the soup.
- 2Wear disposable gloves when handling the raw beets to prevent your hands from getting stained red.
- 3Use a food processor with a shredding disc to quickly grate the beets, carrots, and cabbage, saving significant prep time.
- 4Like many stews, this borscht tastes even better the next day as the flavors meld and deepen overnight.
- 5For a clearer broth, you can skim any foam that rises to the surface during the initial beef simmering stage.
- 6Serve with a slice of dark rye or pumpernickel bread for dipping into the rich broth.
Adapt it for your goals.
Vegetarian Version
Omit the beef and use a hearty vegetable broth. Add 1-2 diced potatoes and a can of kidney or cannellini beans along with the other vegetables for extra substance.
With PotatoesWith Potatoes
For an even heartier soup, add 2 medium Yukon Gold or red potatoes, peeled and diced, along with the beets and carrots in Step 4.
Spicy KickSpicy Kick
Add 1/4 to 1/2 teaspoon of red pepper flakes along with the garlic in Step 2 for a gentle background heat.
Slow Cooker MethodSlow Cooker Method
Sear the beef and sauté the aromatics on the stovetop as directed. Transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add the vegetables in the last hour of cooking.
Why this is on our healthy list.
Rich in Antioxidants
Beets and tomatoes are loaded with antioxidants like betalains and lycopene, which help combat oxidative stress and inflammation in the body.
High in Protein
Beef chuck is an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Excellent Source of Fiber
With cabbage, carrots, and beets, this soup is packed with dietary fiber, which aids in digestion, promotes gut health, and helps you feel full and satisfied.
Supports Immunity
The variety of vegetables provides essential vitamins and minerals, such as Vitamin C from cabbage and tomatoes, which are crucial for a healthy immune system.
Frequently asked questions
A typical 1.5-cup serving of this Beef Borscht contains approximately 450-550 calories, depending on the fat content of the beef chuck and the amount of sour cream used for garnish.