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Beef Borscht – Beetroot and Cabbage Soup

Beef Borscht – Beetroot and Cabbage Soup

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Our Classic Beef Borscht recipe may change the way you think about beets – for the better! Borscht is one of those dishes that I honestly thought I wouldn’t like. When I was first introduced to the dish as a kid, the idea of a soup made out of beets just didn’t appeal – at all. 

This was partly due to the bright red color (which now I love). But I think it is mostly because my introduction to beets was those canned beets that you find at salad bars. But when first I tasted beef borscht I loved it! Fresh roasted beets taste SO much different than those canned ones.

In this version, the beets are roasted in advance, which caramelizes them and brings out the sweetness. The addition of beef or pork adds another level of flavor. Finally, the addition of sour cream or Greek yogurt adds a creamy element that takes the soup over the top.

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Borscht recipe with beef

 

Our recipe calls for Ajvar, a thick roasted red pepper and eggplant sauce. It’s a very common ingredient in the Slavic countries where the recipe originated.

Ajvar can be found in the international section of some grocery stores, but if you can’t find it, just substitute either red pepper or tomato paste in your beef borscht.

If you are a serious beet lover and want to increase the intensity of the beet flavor in your borscht, add some raw fresh grated beets at the same time the red cabbage is added during the cooking process.

And if you want to make a vegetarian version, just omit the meat and use vegetable stock or vegetable bouillon cubes instead.

If you are a fan of international foods, head over to our International Recipes section to view our full collection of recipes inspired by our ongoing travels around the world.

Here are some related soup recipes that you might enjoy!

Yield: 4 servings

Beef Borscht - Beetroot and Cabbage Soup

beef borscht soup

Beef Borscht - a hearty soup featuring lean chunks of beef joined with roasted beets, carrots and red cabbage. Top with sour cream and serve with crusty bread.

Prep Time 10 minutes
Cook Time 2 hours
Additional Time 10 minutes
Total Time 2 hours 20 minutes

Ingredients

  • 1 Pound (500 g) Lean Chuck Beef or Pork, but into 1/2" cubes
  • 2 Tablespoon Olive Oil
  • 3 Cloves Garlic - minced
  • 1 Large Onion, diced
  • 2 Cups Beef Broth
  • 2 Large beets
  • 3 Carrots, diced
  • 2 Stalks Celery, diced
  • 2 Medium Potatoes, peeled and cut into 1/2 inch cubes
  • 1/2 Medium Head of Red Cabbage, cored and shredded
  • 2 Tablespoons Ajvar Sauce, substitute with Tomato Paste or Red Pepper Paste if unavailable
  • 3 Tablespoons Red Wine Vinegar
  • 6 Cups (1.5 liters) Water
  • Chopped Fresh Dill and Plain Greek Yogurt or Sour Cream as a garnish
  • Salt and Fresh Ground Black Pepper to taste

Instructions

  1. Add the oil to a frying pan over medium heat. Add the beef (or pork) cubes and brown on all sides.
  2. Drain the fat and add the browned meat to a stock pot.
  3. Add the onions to the frying pan and cook for about 3 minutes. Then add the garlic and continue to saute until the onions are translucent.
  4. Add the onions and garlic to the stock pot along with the broth. Bring the pot to a boil then reduce to a simmer.
  5. Continue to simmer until the meat is fork-tender (about 1 1/2 - 2 hours)
  6. While the meat is simmering, prepare the other vegetables.
  7. Peel the carrots and place them in a baking dish.
  8. Cut the beets into quarters.
  9. Add them to the baking dish, coat with olive oil, and then sprinkle lightly with salt and pepper.
  10. Roast in a 350° F (175° C) oven until soft (35 minutes to 45 minutes). Set aside to cool.
  11. When they are cool, remove the beet skins. Grate or finely dice the roasted vegetables and set aside.
  12. When the meat is tender, add the cabbage and celery and simmer for 10 minutes. Then add the potatoes, red wine vinegar, ajvar (or tomato or red pepper paste), and the roasted vegetables and cook for another 20 minutes.
  13. Serve with a dollop of sour cream or Greek Yogurt and garnish with fresh dill.

Notes

Our Beef Borscht is a great way to eat beets!

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 333Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 9gCholesterol 44mgSodium 435mgCarbohydrates 35gFiber 6gSugar 11gProtein 22g

Elizabeth

Tuesday 11th of October 2016

Oh my gosh this sounds amazing! I have all the veg in my fridge, just need to get some beef. That's dinner tomorrow sorted, thank you!

Jen

Tuesday 11th of October 2016

Let me know how it comes out!

Dannii @ Hungry Healthy Happy

Tuesday 11th of October 2016

I am loving all the cabbage recipes around at the moment and this looks super comforting.

Brian Jones

Tuesday 11th of October 2016

Such a classic recipe for this time of year, unfortunately out beet crop got destroyed by a pest this year :(

Elizabeth @ SugarHero.com

Tuesday 11th of October 2016

I need to try this recipe! My husband loves borscht but I haven't found a version that's my favorite yet--this looks like it would please us both!

Jillian

Monday 10th of October 2016

I love a good borscht, especially in the fall and winter. Yours looks amazing!

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