beef borscht soup recipe

Written ByJenny Smyth Posted on
beef borscht soup recipe
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The Best beef borscht soup recipe

Beef borscht soup is a hearty and flavorful dish that originated in Eastern Europe, where it’s a staple in many households. The name ‘borscht’ comes from the Russian word for ‘beet,’ which is a key ingredient in this vibrant soup.

When I first tried beef borscht, I was struck by the rich flavor and satisfying texture – it’s a true comfort food. As a busy mom, I love that this recipe is easy to make in large quantities, making it perfect for family gatherings or meal prep.

My kids adore helping me in the kitchen, and they’re always excited to taste-test this delicious soup. Not only is beef borscht a crowd-pleaser, but it’s also packed with nutrients from the beets, carrots, and potatoes.

The best part? It’s incredibly easy to customize to your taste preferences – feel free to add or subtract ingredients as you see fit.

One of my favorite aspects of this recipe is how adaptable it is to different cooking techniques – whether you’re looking for a quick stovetop method or a slow-cooked crockpot approach, beef borscht can be made to suit your needs.

Classic Beef Borscht Soup

Classic Beef Borscht Soup

4.7 from 1687 votes

A hearty and comforting soup featuring tender beef, vibrant beets and vegetables, perfect for a cold day. This recipe is a must-try for any occasion.

Prep Time30 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time3 hours
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Beef and Broth

2 lbs beef chuck, cut into large cubes
2 large onions, halved
4 cloves garlic, peeled
2 large carrots, halved
2 stalks celery, halved
1 large parsnip, halved
1 large beet, peeled and halved
1 tsp black peppercorns
1 tsp coriander seeds
1 tsp salt

For the Vegetables

2 large beets, peeled and grated
2 large carrots, peeled and grated
2 large potatoes, peeled and diced
1 large onion, finely chopped
4 cloves garlic, minced
2 cups cabbage, thinly shredded

For the Seasoning

3 tbsp tomato paste
2 tbsp sugar
2 tbsp apple cider vinegar
1 tbsp salt
1 tsp black pepper
1 tsp dried dill
1 tsp dried parsley

For Serving

Sour cream
Fresh dill, chopped

👨‍🍳Directions

1In a large stockpot, combine beef, onions, garlic, carrots, celery, parsnip, beet, peppercorns, coriander seeds and salt.
2Cover with 10 cups of water.
3Bring to a boil over high heat.
4Reduce heat to low, cover and let simmer for 2 hours, or until beef is tender.
5Skim any foam that rises to the top during cooking.
6Remove beef and vegetables from the pot with a slotted spoon and set aside.
7Strain the broth through a fine-mesh sieve into a large bowl.
8Discard the solids.
9Return the broth to the pot and bring to a boil over medium heat.
10Add grated beets, carrots, potatoes, onion, garlic and cabbage to the pot.
11Stir well to combine.
12Reduce heat to medium-low, cover and let simmer for 20 minutes, or until vegetables are tender.
13Stir occasionally to prevent sticking.
14In a small bowl, mix tomato paste, sugar, apple cider vinegar, salt, black pepper, dill and parsley.
15Add the mixture to the pot and stir well to combine.
16Cook for an additional 5 minutes, or until the soup has thickened slightly.
17Shred the cooked beef into bite-sized pieces.
18Add the beef back into the pot and stir well to combine.
19Cook for an additional 5 minutes, or until the soup is heated through.
20Taste and adjust seasoning if necessary.
21Ladle the soup into bowls and top with a dollop of sour cream and chopped fresh dill.
Serve hot.

🔧Equipment

Large stockpot
Wooden spoon
Colander
Large bowl

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute beef brisket for a more tender result. Add a bay leaf while simmering the broth for added flavor.

This recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a comforting meal after a long day.

One of my favorite things about beef borscht is how well it stores and reheats – simply refrigerate or freeze leftovers for later use.

When reheating, feel free to add a splash of vinegar or lemon juice to revive the flavors.

❓ Frequently Asked Questions About Beef Borscht Soup

Q: What type of beef is best for this recipe?

For this recipe, I recommend using lean ground beef or thinly sliced beef brisket. You can also use other cuts of beef if you prefer – just adjust the cooking time accordingly.

Q: Can I use store-bought broth instead of homemade?

While store-bought broth can be convenient, I highly recommend making your own broth from scratch for the best flavor. Simply sauté some onions and carrots in olive oil, then add in your choice of vegetables and spices before simmering until the flavors meld together.

Q: How do I ensure my soup doesn’t become too thick?

To prevent your soup from becoming too thick, be sure to check on it regularly while it’s simmering. If it starts to thicken too much, simply add a bit more water or broth to thin it out.

Q: Can I make this recipe in advance?

This recipe is perfect for meal prep – simply cook the soup on the stovetop or in a crockpot until it’s tender, then refrigerate or freeze for later use.

Q: What are some fun ways to serve beef borscht?

I love serving beef borscht with crusty bread or over egg noodles for a hearty meal. You can also top it with sour cream, diced onions, or chopped fresh herbs for added flavor and texture.

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