Borscht (борщ) is a hot soup of Ukrainian origin made from beets, which give it its characteristic red color. There are many varieties of borscht with different methods of preparation depending on the region.

Can you freeze borscht?

Yes! Borscht will keep well in the freezer for up to three months. Thaw in the refrigerator overnight before reheating.

What should you serve with borscht?

Pampushky (Ukrainian Garlic Rolls) are our favorite thing to serve with beef borscht. Crusty bread would make a great alternative.

Can I make this borscht recipe in the slow cooker?

Yes! To make this recipe in a slow cooker, sear the beef and saute the onion, carrots and garlic per recipe instructions. Transfer to the slow cooker along with the beets, cabbage, broth, water and tomato paste. Cover and cook on low heat for 7-8 hours. Add the potatoes for the last hour of cooking.

Can I make this recipe ahead of time?

Yes, in fact beef borscht might just taste better the next day after the flavors have really had time to meld!

Beef Borscht Recipe - Whisked Away Kitchen

Name: Beef Borscht Recipe
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6
Cuisine: Ukrainian
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 medium beets, peeled and cut into thin sticks; 1/2 head cabbage, shredded; 2 tablespoons tomato paste; 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

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 medium beets, peeled and cut into thin sticks
½ head cabbage, shredded
2 tablespoons tomato paste
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

Generously season the beef chuck pieces on all sides with salt.
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.
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.
Add the garlic and cook until fragrant, a minute or two more. Add the tomato paste and stir until the vegetables are evenly coated.
Add the beets and cabbage and stir until well combined.
Return the seared beef to the pot and add the broth and water.
Bring the mixture to a boil. Skim any foam off the top and discard. Reduce heat to low and cover.
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.
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.