This Borscht (Beet Soup) is made with beef, carrots, beets, potatoes, cabbage, and other delicious seasonings. Native to the Ukraine, this is an Eastern European classic. I first discovered this soup while living in Russia. Here, I had the pleasure of sharing meals in the homes of many Russian families. Although every family has their own variation of the recipe, one of my Russian friends taught me the proper method to make this soup.
Eat More Beetroot!
Beautiful, vibrant, and delicious. In addition beets are full of nutrients and contain very few calories. One notable nutrient is nitrates. Nitrates are known to help keep blood pressure in check and improve athletic performance! Click here to learn more https://www.healthline.com/nutrition/benefits-of-beets.
Grating Veggies – An Easier Way
Making Borscht (Beet soup) will require grating carrots and beets. If you have ever grated vegetables with a cheese grater, you may have also grated your skin a few times. This is no fun. But fear not, the KitchenAid slicer/shredder attachment is here to help with safe, and easy vegetable preparation. This machine shreds through the entire vegetable without any leftover pieces. For a more budget friendly option, you can always opt for a julienne peeler. These products both work great! They are precise and much faster than cutting by hand. Both are linked below.
KitchenAid slicer/shredder attachment:
KitchenAid KSMVSA Fresh Prep Slicer/Shredder Attachment, White (commissions earned)
Julienne Peeler:
OXO Good Grips Prep Julienne Y-Peeler (commissions earned)
PrintBorscht (Beet Soup)
- Prep Time: 25
- Cook Time: 100
- Total Time: 2 hours 5 minutes
- Yield: 6 1x
Ingredients
- 1 pound beef stew meat
- 1 tablespoon minced garlic
- 1 large yellow onion
- 3 cups beef stock
- 3 cups vegetable stock
- 2 cups water
- 1/2 teaspoon dried dill
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ginger
- 1 tablespoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried thyme
- 2 large bay leaves
- 3 cups of shredded carrot
- 3 cups shredded beet ( about 1 large beet)
- 1 tablespoon lemon juice
- 1 tablespoon sugar
- 2 cups shredded cabbage
- 5 large gold potatoes
- fresh dill , sour cream, and toast for serving.
Instructions
- Evenly dice your beef into bite size pieces, dice your onion, and mince your garlic. Have beef and vegetable stocks nearby.
- Heat a 5 qt pot over medium high heat. Once you can feel heat on your hand when placing your hand 3 inches above the bottom of the pot, it is hot enough. Add your oil, and diced onions. Once the raw onion smell is gone and the onions are beginning to turn translucent, add garlic. Let the garlic saute for about 30 seconds then add your diced beef. Cook Beef until browned on both sides. Add beef stock, vegetable stock, water, bay leaf, thyme, cumin, ginger, dry dill, salt, and pepper.
- Bring pot to a boil, then turn down to a simmer and cover the pot. Cook for an hour, stirring occasionally.
- Peel and shred your carrots and beets into thin strips (julienne), cut your cabbage into thin strips, and peel and dice your potatoes into bite size pieces.
- Add your cabbage and potatoes to simmering pot covered and allow them to cook for 15-20 minutes.
- Take a large skillet and heat over medium heat until you can feel heat when you place your hand 3 inches above the pan. Add oil and saute carrots until tender. Add to the borsht and stir.
- In the same skillet, over medium high heat add more oil (as needed) and begin to saute your beets. Add 1 tablespoon of lemon juice and 1 tablespoon of sugar. This will help your beets maintain their color, as well as enhance the beet flavor. When beets are tender, add to the borscht.
- Stir the borsht, and taste. Add salt and pepper to preference. Serve with picked fresh dill and a dollop of sour cream. Its also essential to enjoy with a side of garlic toast. (rub a garlic clove along toasted bread, or butter toast and sprinkle with garlic powder and salt.) Borscht always tastes best the next day.
Amazing. All the flavors combined so well. The best part is it tasted so natural and healthy. I have had this soup with different proteins (chicken or pork) and beef is definitely my favorite!
★★★★★