BEST Recipe for Borscht - Perry's Plate (2024)

Yes, I realize that it’s Valentine’s Day, and while everyone else is posting dessert recipes, it may seem a little odd (re-)posting borscht.

This Beef Borscht Soup is sure to be a family favorite!

If your family is anything like mine, this Beef Borscht Soup will definitely become a favorite! With its hearty chunks of beef, vibrant vegetables, and flavorful broth, how could one not fall inlove with this dish?!

What is Borscht Soup?

Borscht is a sour soup originating from Eastern Europe and Northern Asia, is made using meat stock, vegetables, and seasonings. Its Ukrainian variant, often associated with the name “borscht” in English, includes red beetroots, giving the soup its vibrant pink/red color.

What does Borscht taste like?

Borscht typically has a rich, savory flavor with a slight tanginess from ingredients like lemon or sour cream. The taste can vary depending on the specific recipe and regional variations, but it often features earthy notes from beets, sweetness from carrots, and a depth of flavor from meat broth or stock. The combination of vegetables and seasonings creates a hearty soup with a complex flavors that are both comforting and unique.

Beet Borscht ingredients

• Avocado oil
• Onion
• Beef stew meat
• Beets
• Carrots
• Tomato paste
• Beef stock
• Potatoes
• Cabbage
• Bell pepper
• Honey
• Lemon juice
• Salt
• Pepper
• Garlic
• Dill weed (Fresh)

How to make Borscht Soup

1. Peel and chop raw beets to yield 4 cups. Peel and cube potatoes and finely chop or shred the cabbage.
2. Heat oil in large skillet over med-high heat. Add stew meat and sauté until outside is browned, about 2-3 min. (Do not cook until done.) Remove the meat from pan and keep warm.
3. Add the onion to the skillet and saute 5-7 minutes. Add the beets and carrots to the skillet and sauté for 10 min; add more oil if necessary. Stir in tomato paste; remove from heat and set aside.
4. In a large stockpot, bring 2 1/2 quarts beef broth to boil over high heat. Add potato and cook for 3 min. Add reserved beef, beet-tomato paste mixture, cabbage, green pepper, sugar, lemon juice, salt and pepper. Reduce heat and simmer for 25-30 min. Add remaining beef broth to reach desired consistency.
5. Remove from heat. Stir in garlic and dill. Serve hot with a dollop of sour cream.

Beef Borscht Recipe variations

Meat – This recipe could use beef, pork or veal for this dish.

How to serve this Recipe for Borscht

I like to serve it hot with a dollop of sour cream and some bread on the side.

Is Borscht served cold?

While traditional borscht is typically served hot, there is also a variation known as “Chilled Borscht”. This is often enjoyed on hot days as a refreshing summer meal.

How to store Borscht Soup

Once the soup has cooled down completely, pouring it into a lidded container and store for up to 5 days in the fridge.

Beef Borscht Recipe FAQs

Yield: Serves 10

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Borscht isn't sexy. I get it. But this version might change your mind. Everyone in our family loves it!

Ingredients

• 1 Tablespoon avocado oil
• 1 ½ cup chopped onion
• 3/4 pound beef stew meat
• 5 medium beets
• ½ cup chopped carrots
• 5 Tablespoons tomato paste
• 3 quarts beef stock
• 2 large potatoes
• 1 medium head cabbage
• 1 cup chopped green bell pepper
• 3 Tablespoons honey
• 1/3 cup lemon juice
• 1 Tablespoon salt
• ½ Tablespoon pepper
• 1 clove garlic, minced
• 1 Tablespoon fresh dill weed, chopped

Instructions

1. Peel and chopraw beets to yield 4 cups. Peel and cube potatoes and finely chop or shred the cabbage.
2. Heat oil in large skillet over med-high heat. Add stew meat and sauté until outside is browned, about 2-3 min. (Do not cook until done.) Remove the meat from pan and keep warm.
3. Add the onion to the skillet and saute 5-7 minutes. Add the beets and carrots to the skillet and sauté for 10 min; add more oil if necessary. Stir in tomato paste; remove from heat and set aside.
4. In a large stockpot, bring 2 1/2 quarts beef broth to boil over high heat. Add potato and cook for 3 min. Add reserved beef, beet-tomato paste mixture, cabbage, green pepper, sugar, lemon juice, salt and pepper. Reduce heat and simmer for 25-30 min. Add remaining beef broth to reach desired consistency.
5. Remove from heat. Stir in garlic and dill. Serve hot with a dollop of sour cream.

Notes

Nat's Notes:

1. The only thing I changed about this recipe was adding stew meat and substituting beef stock for chicken stock. The original recipe did not contain meat.

2. It's better if you make it, stick it in the fridge, then reheat it the following day. Steve swears it's the best on day three. I have to agree. :)

3. Steve likes to shred the carrots, potatoes, and beets to get a more unified texture. I like chunks.

4. To make this Whole30 compliant, omit the honey or replace it with Date Paste.

The original recipe is (supposedly) from Roza Gorenuk, chef at Chicago’s Russian Palace Restaurant, and was originally from Roza’s grandfather, who cooked for Czar Nicholas II. That version was vegetarian. I simply added beef stew meat, beef broth, and made a few other tweaks.

I prepared this for a Russian native a couple of years ago and not only did he go back for seconds, he told me that it tastes just like his mother’s.