Beef Beet Borscht Recipe

This soup is the kind I make when I want something that feels like a giant, cozy hug in a bowl: chunky beef, sweet earthy beets, bright vinegar, and a dollop of sour cream that melts into silky goodness. It’s heady and simple at once — classic Eastern European borscht but with a beefy backbone that turns it into dinner. If you like deep, comforting broths with a little tang and bright color, you’ll get why I keep making this on repeat.

My husband will text me during the day: “Make that red soup?” and I’ll laugh because yes, that’s him asking for borscht like it’s a pet name. Our kid hates beets until they’re in this soup, then they eat two bowls like it’s candy. It became our Sunday ritual the winter we moved into the house: a big pot on the stove, the whole kitchen smelling like onion and cumin, and us pretending we’re fancy while spooning it from chipped bowls. It’s the kind of recipe that fixes gray days — and picky eaters.

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I always underestimate how dramatic beets are — they will stain everything if you look at them wrong. I started wearing gloves and now I feel like a kitchen surgeon when I peel them. Once, I forgot the bay leaves and made it anyway; it still turned out fine but felt like a polite, slightly forgetful version of borscht. Also: slicing beets thin versus chunking them changes the vibe — thin ones vanish into the broth, chunks give you that satisfying forkful.

Shopping Tips

– Vegetables: Look for firm, smooth beets without wilting greens; wrinkly beets are old. Grab a carrot or two extra for sweetness.
– Protein: Use beef shank, chuck, or short ribs — something with connective tissue that’ll melt into flavor when simmered.
– Dairy: Sour cream or plain yogurt is your finish — full-fat gives the silkiest result, but low-fat works in a pinch.
– Spices: Bay leaves, black pepper, and a pinch of caraway or dill seeds are classic; fresh cracked pepper at the end lifts the whole pot.
– Fresh Herbs: Dill is traditional and lovely; parsley works too if you’re out of dill.
– Canned Goods: If you want a richer stock without hours simmering, grab low-sodium beef broth so you can control the salt.

Prep Ahead Ideas

– Peel and grate or cube the beets and carrots a day ahead; store them in an airtight container in the fridge so they’re ready to go.
– Brown the beef and refrigerate the meat and its juices separately in a shallow container — it reheats into the pot fast.
– Make the broth or stock in advance and chill; flavors meld overnight, and fat will rise for easy skimming in the morning.
– Use clear, stackable containers so you can see what’s what and dump straight into the pot without juggling tubs.

✔Time-Saving Tricks

– Use a pressure cooker or Instant Pot for the beef to cut simmer time dramatically — still gets that rich broth.
– Frozen grated beets are a legit shortcut in a pinch; they won’t be quite as vibrant but save huge prep time.
– Swap homemade stock for low-sodium store-bought if you’re short on time; boost with a splash of vinegar and a bay leaf.
– Don’t stress exact simmer time — it’s forgiving. Let it go longer if you’re around; that just deepens flavor.

✔Common Mistakes

– Adding all the salt at the beginning — I did this once and it was un-fixable. Season gradually and taste near the end.
– Overcooking the beets until they’re mushy; they should be tender but still hold shape unless you want a purée-style bowl.
– Skipping the acid (vinegar or lemon) — without it the soup tastes flat. Add a little at the end and adjust.
– Forgetting to skim fat — a greasy surface makes it feel heavy; skim or chill briefly and remove the solidified fat if needed.

What to Serve It With

– Crusty rye or sourdough for dipping and soaking up broth.
– A simple cucumber and dill salad to keep things bright.
– Heavier? Serve with boiled potatoes or buttered egg noodles.
– For extra tradition, a dollop of sour cream and a fresh sprinkle of dill on top.

✔Tips & Mistakes

– Start with cold water when you add meat for stock; it pulls flavor out better.
– Add vinegar slowly — you can always add more, you can’t take it away.
– Use a wide pot so everything cooks evenly; crowding makes veggies steam, not simmer.
– If it’s too sharp, a tiny pinch of sugar tames it; if it’s flat, more acid and salt wakes it up.

✔Storage Tips

Leftovers: cool quickly and refrigerate in airtight containers for up to 4 days, or freeze portions for 3 months. Reheat gently on the stove — don’t boil it hard or the beets will break down more. Cold borscht? No shame — it’s refreshing as a quick lunch, and some of us will happily eat it for breakfast with a fried egg on top. If frozen, thaw in the fridge overnight and stir well after reheating.

✔Variations and Substitutions

– Swap beef for bone-in pork shoulder or omit meat for a vegetarian version; use mushroom or vegetable stock and add smoked paprika for depth.
– Use apple cider vinegar, white wine vinegar, or lemon juice — each gives a slightly different brightness.
– No sour cream? Try plain yogurt or creme fraiche. Vegan? Coconut yogurt or plain cashew cream can work in a pinch.
– Add shredded cabbage for more texture, or keep it simple with just beets and potato for a more traditional profile.

Frequently Asked Questions

Beef Beet Borscht Recipe

Hearty beef and sweet beets simmer into a vibrant, cozy soup with cabbage, potatoes, and dill. Finish with a spoon of cool sour cream.

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Prep Time: 25 minutes minutes

Cook Time: 1 hour hour 35 minutes minutes

Total Time: 2 hours hours

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 1 tbsp olive oil
• ▢ 1.25 lb beef chuck, cut into 1-inch cubes
• ▢ 1 cup chopped yellow onion
• ▢ 2 tsp minced garlic
• ▢ 2.5 tbsp tomato paste
• ▢ 7 cup beef broth
• ▢ 1.25 lb beets, peeled and coarsely grated
• ▢ 1.5 cup grated carrots
• ▢ 2 cup diced russet potatoes
• ▢ 3 cup shredded green cabbage
• ▢ 1.25 cup diced tomatoes with juices
• ▢ 1.5 tbsp apple cider vinegar
• ▢ 1 tsp granulated sugar
• ▢ 0.5 tsp crushed bay leaf
• ▢ 1.75 tsp kosher salt plus more to taste
• ▢ 0.75 tsp freshly ground black pepper
• ▢ 3 tbsp chopped fresh dill plus extra for serving
• ▢ 0.75 cup sour cream for serving

Instructions

Preparation Steps

• Warm the oil in a large pot over medium-high heat.
• Brown the beef in batches until deeply seared. Transfer to a plate.
• Soften the onion in the pot. Stir in garlic and tomato paste; cook until brick red.
• Return beef to the pot. Pour in broth; add crushed bay, salt, and pepper.
• Bring to a simmer. Cover and cook gently for 45 minutes.
• Stir in grated beets and carrots. Simmer uncovered for 20 minutes.
• Add potatoes, cabbage, and diced tomatoes. Cook until vegetables are tender, 20–25 minutes.
• Balance with vinegar and sugar. Adjust salt and pepper. Stir in chopped dill.
• Let the soup rest off heat for 10 minutes. Ladle into bowls and add sour cream.

Notes

Try swapping half the beef with pork shoulder, or add a handful of white beans for extra body. For deeper color, sauté the grated beets briefly in a separate pan before adding. Serve with rye bread and a squeeze of lemon. The soup keeps 4 days refrigerated; for freezing, skip the potatoes and add fresh ones when reheating.

This recipe is an original creation inspired by classic Beef Beet Borscht Recipe flavors. All ingredient ratios and instructions are independently developed.