Beef Borscht Recipe

Key recipe ingredients

• Beef chuck: Beef chuck is our go-to for this beef borscht, but short ribs would make a great substitute.
• Onion and garlic: Onion and garlic add depth to the beet broth.
• Beets: The star of the show! Beets give this borscht its characteristic color and provide an earthy sweetness to the soup.
• Carrots: Carrots add sweetness to the soup and complement the savory notes from the beef and beets.
• Cabbage: We are big lovers of cabbage around here! In fact, our last name is derived from the Russian word for cabbage! Cabbage is a traditional ingredient in many borscht recipes and adds texture to the beet soup.
• Tomato paste: Tomato paste contributes to the vibrant red hue of borscht and also adds a subtle sweetness and acidity that balances the earthy flavor of the beets.
• Broth: Both beef broth and chicken broth work just fine in this soup. I often use chicken broth because it tends to be more flavorful than store-bought beef broth.
• Potatoes: Two russet potatoes add another hearty element to the soup. You can substitute baby potatoes or yukon gold potatoes if you’d like.

Equipment: I like to use my dutch oven for this recipe, but any large heavy-bottomed pot with a lid will work just fine!

Step by step instructions

Step 1: Prep the vegetables for beef borscht. Thinly slice the onion and mince the garlic. Peel and julienne the carrots and beets, which just means cutting them into long, thin strips. You don’t have to be too precise here — if some are a little chunkier or oddly shaped, your soup will still turn out just fine! Thinly shred the cabbage. Peel the potatoes and cut them into bite-sized pieces.

Step 2: Cut the beef into large chunks and sear. Generously season the beef chuck pieces with salt and sear in hot oil until well-browned on all sides. Make sure not to overcrowd the pan or you won’t get a nice sear. Work in batches if necessary. Transfer to a plate and set aside.

Step 3: Cook the carrots and onion. Give them some time here! You want to lightly caramelize the onion and carrots to really build up that depth of flavor. Once they look caramelized, add the garlic and cook until fragrant, just a minute or two more.

Step 4: Stir in the tomato paste, then add the beets and cabbage. Mix well. Be patient; it can take a few minutes to get everything fully combined.

Step 5: Add the broth, water and seared meat. Stir to combine, then cover and simmer until the beef is very tender. This generally takes about 1.5-2 hours. Adjust the heat as necessary to keep the liquid at a gentle simmer.

Step 6: Add the potatoes. During the last 20 minutes of cooking, add the potatoes. Cook until the potatoes are fork-tender.

Storage and reheating

Beef borscht can be stored in an airtight container in the fridge for 3-4 days. To reheat the borscht, transfer it to a small pot and heat on the stovetop over low heat until warmed through.

Beef borscht can also be frozen for up to three months. Just make sure to leave out the garnishes (sour cream and fresh dill) until serving! Thaw in the fridge overnight before reheating.

Expert tips and tricks

• Don’t overcrowd the pot when searing the beef. Overcrowding makes it difficult to achieve proper browning, which means you’re losing out on flavor in the beef borscht.
• Tips for working with beets: You can wear gloves to avoid stained hands. And a layer of parchment paper will help save your cutting boards from looking like a crime scene.
• Be patient. This soup tastes best if you give the carrots and onions some time (15-20 minutes) to caramelize a bit before adding the rest of the ingredients.
• The simmer times are a guideline. If your beef isn’t as tender as you’d like, let it cook an additional half hour.

Recipe variations

• Make it vegetarian: Leave out the beef and use vegetable broth to make a vegetarian-friendly borscht. Add mushrooms for an umami boost if desired.
• Add beans: If you prefer to make borscht without meat, but still want a little extra protein, try tossing in a can of beans. A lot of borscht recipes call for cannellini, kidney or even lima beans so feel free to switch it up a bit!
• Use pork instead of beef: Many traditional borscht recipes call for pork and it works really well in this recipe. I recommend using pork shoulder cut into large chunks.
• Use different vegetables: Completely customize this beef borscht by adding your favorite vegetables. Some great options include bell peppers, parsnips and celery.

Have leftover beets? Make sure to try our beet pickled deviled eggs! And if you loved this beef borscht recipe, here’s some more Russian and Ukrainian recipe inspiration:

• Pampushky – Ukrainian Garlic Rolls
• Russian Pelmeni (Meat Dumplings)
• Russian Honey Cake Medovik
• Sharlotka Apple Cake
• Cranberry Mors Drink

Beef Borscht Recipe

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5 from 1 review

• Author: Brit Kapustina
• Total Time: 2 hours 50 minutes
• Yield: 6
• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Category: Dinner
• Method: Soup
• Cuisine: Ukrainian

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Description

A hot bowl of beef borscht is not only warming and comforting, it’s also incredibly nourishing and packed with nutrients from a medley of fresh vegetables!

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Ingredients

• 1.5 pounds (2.2 kg) beef chuck, cut into 2-inch (5 cm) pieces
• kosher salt to taste
• 2 tablespoons vegetable oil
• 1 large yellow onion, thinly sliced
• 2 medium carrots, peeled and cut into thin sticks
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 medium beets, peeled and cut into thin sticks
• 1/2 head cabbage, shredded
• 4 cups (1 liter) beef or chicken broth
• 4 cups (1 liter) water
• 2 medium russet potatoes, peeled and cut into bite-sized pieces
• sour cream for serving
• fresh dill for serving

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Instructions

1. Generously season the beef chuck pieces on all sides with salt.
2. Heat the vegetable oil in a large dutch oven or pot* over medium-high heat. When the oil is hot, add the beef pieces. Working in batches, sear the beef on all sides. Transfer to a plate and set aside.
3. Reduce heat to medium-low, add the onion and carrots and cook for about 15 minutes or until slightly caramelized, stirring often. Scrape up any brown bits from the bottom of the pot. Add a bit more oil if needed.
4. Add the garlic and cook until fragrant, a minute or two more. Add the tomato paste and stir until the vegetables are evenly coated.
5. Add the beets and cabbage and stir until well combined.
6. Return the seared beef to the pot and add the broth and water.
7. Bring the mixture to a boil. Skim any foam off the top and discard. Reduce heat to low and cover.
8. Simmer for 1.5-2 hours or until the beef is very tender. Add the potatoes to the pot during the last 20 minutes of cooking.
9. Season with salt to taste and serve with sour cream and dill.

Notes

Carrots and beets: The carrots and beets should be cut into sticks roughly about 1/4 inch (6 mm) thick. 

Pot size: I used a 5 quart (4.7 liter) dutch oven, which was just barely large enough. Something a little larger would be even better.

Storage: Leftover beef borscht can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months.