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Big bowl of beet borscht with chunks of potatoes and hearty beef pieces.

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


  • 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


  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.


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.