Russian Borscht Soup Recipe With Beef

Classic Beef Borscht

Published: i/nineteen/2022 Updated: 1/19/2022

This post may comprise affiliate links. Read full disclosure

Nothing beats a bowl of wholesome borsch soup on a cold winter day. This classic beef borscht recipe features uncomplicated ingredients, classic method and authentic sense of taste!

Beef borscht soup in a white bowl topped with dollop of sour cream.

This cute deep ruddy beet soup is my childhood favorite!!! While I'yard not technically a Russian, I'thou definitely a Russian at heart. I grew up in a Russian customs from the historic period of 3 and learned to talk, read and write in Russian. 😉

So yeah, I know a affair or two about Russian cuisine. And if you dear Russian food, yous may besides like my Russian piroshki, shashlyk and crepe recipes.

Why you'll beloved this borscht soup:

Borscht is actually a traditional Ukrainian dish, simply is equally pop in Russia and former USSR countries and northern Asia.

And surprisingly it's quite popular here in N Dakota besides, because all the Ukrainian immigrants settled in ND long time ago.

There's no 1 way to make borscht. Every family (or even every melt) makes borsch different means. That's the beauty of this soup!

You'll love this for and so many reasons. This borsch is:

loaded with veggies – And kids dearest this soup!!!
easy to customize – Y'all tin can make information technology with our without beef, replace any veggies if you need to.
perfect for meal prepping – It makes a huge batch and it only gets meliorate with time!

And fifty-fifty beet-haters love this soup!

Bowl of soup with a slice of bread dipped in it.

Primal Ingredients:

Beef is not essential for making a slap-up borsch, but we love beefiness borscht. If you lot can, choose a beefiness soup os, chuck roast, stew meat, or summit sirloin.
Beets are the star of the show! I similar to grate half of the beets on a large box grater, and cutting other half into matchstick with a pocketknife for texture variation.
Carrots are also i of the main vegetables, and I also like to grate them on a large box grater. You can cull regular orange carrots, besides as rainbow ones!
Onion and garlic add ton of flavor, but since my hubby tin can't eat onion, I melt my borsch without onion.
Tomato plant paste is key for depth of season. Some apply ketchup too.
Celery is not traditional vegetable in a Ukrainian borscht, just I think it's a cracking addition nonetheless. Feel costless to omit it, if you want.
Potatoes brand the soup more than substantial and hearty. I like to cut them into pocket-sized cubes, and then they cook faster and piece of cake to eat for little kids.
Cabbage – Yous can use any diversity of cabbage: green, purple, Napa. Although Napa cabbage isn't traditional, I like how quick information technology cooks and its subtle texture.
Bay leafage, lemon juice, dill (or parsley) are additional season boosters that brand the soup so tasty!

Tip

To make a vegetarian borsch, add any kind of beans and mushrooms in identify of beef and use vegetable broth.

How to make borsch:

1. Make beefiness goop and prep vegetables

First, we'll start making beef broth. If you have beef on the bone, fantastic! Cook it whole in the cold water and then remove from the stock and cut the meat into small pieces.

If you're using beef without bones, then go alee and cut the meat into one-inch pieces and brand the broth. When the broth boils up, information technology'll produce some scum foam on top. Remove the scum with a slotted spoon right abroad for nice and clear broth, it's purely for aesthetics though.

And while broth is cooking, wash, peel, cut all the veggies.

Tip

I don't use any disposable gloves to handle beets. If y'all wash the cutting board and your hands with soap immediately afterwards chopping and handling beets, the stain doesn't stay long. The beet stain will completely gone in couple of washes.

Step by step photo of making beef broth and prepped veggies.

2. Make zajarka

In a large skillet (I use 12-inch skillet), rut oil and add onion, garlic, carrots. Saute until nice and fragrant, about ii minutes.

Then stir in beets, followed by tomato paste. And keep to cook for about 8 minutes.

If yous're short on fourth dimension, you may want to attempt my simple borscht recipe.

3. Make the soup

Add together potatoes, celery, cabbage and bay leaf into the broth and continue to cook until potatoes are tender.

In one case the potatoes are cooked, add carrot and beets mixture, lemon juice, dill (or parsley) and freshly basis black pepper. And gently simmer for about v minutes.

Step by step photo of making borscht soup.

What to serve with borsch:

Traditionally, borsch is served with sour cream and bread. And that'southward exactly how I like it! And feel gratis to garnish with more fresh dill or parsley.

Storing Tips:

Beef borscht stores well and only gets amend with time. I unremarkably dissever the leftover soup into plastic soup containers.

Refrigerate for upward to five days.
Freeze for up to 3 months.

To reheat, take merely the corporeality yous're serving and gently simmer on stovetop until heated through, or microwave for ii minutes.

Tip

Repeated heating, or boiling the soup for too long, will cause the beet soup loose its brilliant color.

Prep: 15 minutes

Cook: 45 minutes

Total : 1 hour

For beef broth:

▢ i lb (450g) beef cut into ane-inch cubes Note 1
▢ ii teaspoons coarse kosher table salt divided

For zajarka/mirepoix:

▢ 1 tablespoon olive oil
▢ 2 garlic cloves pressed
▢ ane medium yellow onion
▢ two medium carrots
▢ 2 medium beets
▢ four tablespoons love apple paste Note 2

For soup:

▢ 2 medium potatoes Yukon golden or russet
▢ two celery ribs optional
▢ 1/4 cabbage 2-3 cups chopped Annotation 3
▢ 1 bay leaf
▢ ¼ loving cup parsley or dill chopped
▢ Juice of half a lemon
▢ Sour foam and bread for serving

Notation: I test all my recipes with both measurements for the virtually precise and accurate event!

To brand beef goop:

In a large pot (I utilise 5qt Dutch oven), add together beef chunks, 10 cups of common cold h2o and 1 tablespoon of salt. Bring it to a eddy over medium loftier heat, skimming off the scum for clearer broth. Then reduce rut to medium and simmer for about 45 minutes.

To prepare vegetables:

Meanwhile, launder and skin all the vegetables.

Grate the carrots and one beet on a large box grater. And julienne the other beet. (I like the variation in texture, but you lot can grate them all or julienne all the carrots and beets by pocketknife, if you want to.)
Cube the potatoes and slice celery into small pieces.

Thinly piece the cabbage.

Finely mince the onion.

To cook zajarka/mirepoix:

Oestrus the olive oil in a large skillet (I employ 12-inch skillet) over medium low oestrus.
Add together onion, carrots and garlic and sauté until nice and fragrant. Then stir in beets and tomato paste and cook for 8 minutes, stirring frequently.

To make the soup:

Once the broth has been cooking for nearly xxx minutes, add potatoes, celery, cabbage and bay leaf. And proceed to melt the soup until potatoes are tender.
Once the potatoes are cooked through, reduce the heat to medium low and stir in carrot and beet mixture along with freshly squeezed lemon juice into the soup.
Gently simmer the soup for five minutes and and so add freshly ground black pepper, fresh parsley or dill.
Serve immediately with sour foam and bread.

Note 1: Choose beef soup bone, chuck roast, stew meat, or top sirloin beefiness.

Note 2: Tomato paste is fundamental for depth of flavour. Some use ketchup as well.

Note 3: You can apply any diversity of cabbage: light-green, purple, Napa. Although Napa cabbage isn't traditional, I like how quick information technology cooks and its subtle texture.

Storing Tips:
Beefiness borscht stores well and only gets ameliorate with fourth dimension. I ordinarily divide the leftover soup into plastic soup containers.
– Air-condition for upwards to 5 days.
– Freeze for upwards to 3 months.
To reheat, take only the corporeality yous're serving and gently simmer on stovetop until heated through, or microwave for two minutes. (TIP: Repeated heating, or boiling the soup for too long, will cause the beet soup loose its brilliant color.)

Calories: 171 kcal (ix%) Carbohydrates: 17 g (vi%) Protein: 15 g (30%) Fat: 5 chiliad (8%) Saturated Fat: 1 yard (6%) Polyunsaturated Fat: 1 yard Monounsaturated Fat: 2 chiliad Cholesterol: 35 mg (12%) Sodium: 713 mg (31%) Potassium: 688 mg (20%) Fiber: 3 g (13%) Sugar: five g (6%) Vitamin A: 2711 IU (54%) Vitamin C: 26 mg (32%) Calcium: 45 mg (5%) Iron: ii mg (xi%)

* Disclaimer: All nutrition data are estimates just. Read full disclosure here.

Course: Soup

Cuisine: russian

Diet: Gluten Gratuitous

This recipe was originally shared on February 23, 2016.

chandlerdempan.blogspot.com

Source: https://www.sweetandsavorybyshinee.com/classic-beef-borscht/