Borscht with Beef

Borscht is a delicious Authentic Russian Beet Soup recipe made with grated beets, carrots, tomatoes, and cubed potatoes. I used beef stew meat in this recipe to make it extra hearty but it is also delicious made with cubed pork chop or the meat left out for a vegetarian version. 

Soup for lunch or dinner is always a favorite in our house. Borscht is a delicious and hearty soup the whole family loves and the deep earthy beet flavor will quickly become a family favorite. Some Borscht recipes cube the beets but I personally prefer the grated beets in this recipe. 

Borscht Soup has been a long time winter favorite of mine for as long as I can remember, even as a kid I loved a huge healthy bowl of the hearty goodness. I'm not sure if it's just a deep part of my bohemian genes or the gorgeous inviting colors, but it's definitely a soup that warms my soul.

Borscht is a great recipe if your looking to reduce your grocery budget in the new year with only 10 ingredients that are mainly kitchen staples, and really easy to make. It's also around 400 calories a serving, under 500 if you add a dollop of sour cream or greek yogurt so it's perfect if one of your New Years resolutions is healthier eating.

I adapted this recipe from my Dad's wife Anna, she's from Uzbekistan, so when I was looking for a  Borscht recipe she gave me a few authentic tips. 

She told me you can use beef or pork in the Borscht, and either is really tasty. I've tried it both ways, and they are equally delicious, but I think beef is my favorite. 

She adds less beets then I do, but I find the kids devour the soup even with more beets, so it's a great way to sneak in a few extra veggies in. I believe she uses fresh tomatoes, but I prefer canned tomatoes in the winter, since tomatoes this time of year aren't as ripe. 

I could have that mixed up, because I couldn't find my notes on Borscht, and made it strictly from memory this time.

I couldn't think of a better dish to kick off the first of the year, but something hearty, healthy, and delicious like this Beef Borscht recipe.

In a large soup pot add: 

• 1 tablespoon Extra Virgin Olive Oil
• 1 whole Diced Onion

Sauté until onion starts to caramelize.

Stir in:

• 3 cloves Minced Garlic
• 1 pound Cubed Beef Stew Meat
• 1 teaspoon of Salt
• 1 teaspoon Pepper

Brown Stew Meat on both sides.

Stir in: 

• 4 Small Sized Peeled and Grated Beets
• 2 whole Grated Carrots, 5 small Peeled and Diced Russet Potatoes
• 1/2 Medium Sized Cabbage (Shredded)
• 4 cups Beef Stock
• 14.5 ounces Diced Tomatoes With Juice
• 6 cups Water

Stir until well combined and then bring to a simmer.

Reduce heat to low and cook for 1-1 1/2 hours, or until beef is tender. Taste soup and add additional Salt and Pepper if needed to taste.

Garnish with a a generous dollop of Sour Cream or Greek Yogurt if desired, and lots of fresh Chopped Dill.

We like serving Borscht with:

• Grandma Sybils Dilly Bread
• Potato Dinner Rolls
• French Bread Rolls
• Herbed Focaccia Bread

Other favorite Beef Soup Recipes we love are:

• Beef Barley Soup
• Moroccan Beef Vegetable Soup
• Crock Pot Hamburger Vegetable Soup
• Hamburger Taco Soup
• Irish Guinness Beef Stew
• Hearty Beef Stew

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Lunch, Dinner

Russian, Ukrainian, Uzbek

Yield: 6

Author: Serena Bakes Simply From Scratch

Borscht Soup with Beef

Borscht is a delicious Authentic Russian Beet Soup recipe made with grated beets, carrots, tomatoes, and cubed potatoes. I used beef stew meat in this recipe to make it extra hearty but it is also delicious made with cubed pork chop or the meat left out for a vegetarian version.

Prep time: 20 MinCook time: 1 H & 30 MTotal time: 1 H & 50 M

Ingredients

• 1 tablespoon Olive Oil
• 1 whole Onion, Diced
• 3 cloves Garlic, Minced
• 1 pound Beef Stew Meat, Cut Bite Size Pieces
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 5 whole Small Russet Potatoes, Peeled and Cubed
• 4 whole Raw Beets, Peeled and Grated (Small/Medium)
• 2 whole Carrots, Grated
• 1/2 whole Green Cabbage, Shredded (Small/Medium)
• 4 cups Beef Stock
• 14.5 ounces Canned Diced Tomatoes With Juice
• 6 cups Water

For Serving Borscht

• Sour Cream or Greek Yogurt
• Fresh Dill, Chopped

Instructions

1. In a large soup pot add olive oil and onion. Sauté onion over medium-high heat until onion starts to caramelize. Stir in garlic, and add stew meat. Season with a teaspoon of salt and pepper. Brown stew meat on both sides.
2. Stir in potatoes, grated beets, grated carrots, green cabbage, beef stock, diced tomatoes, and water. Stir until well combined.
3. Bring to a simmer, reduce heat to low, and cook for 1-1 1/2 hours or until beef is tender.
4. Taste soup add additional salt and pepper to taste, if needed.
5. Garnish with sour cream or greek yogurt, and fresh dill if desired when serving.

Nutrition Facts

Calories

380.67

Fat

6.83 g

Sat. Fat

1.81 g

Carbs

51.93 g

Fiber

7.42 g

Net carbs

44.51 g

Sugar

12.56 g

Protein

30.09 g

Sodium

948.8 mg

Cholesterol

48.54 mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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