Classic Beef Borscht
Beef Borscht is a classic Eastern European beet based soup. Made either with or without meat, this is a hearty soup with a sweet and tangy flavor. Just like our family favorite recipes, most families in Eastern Europe have their own take on this classic. I like the inclusion of beef with lots of vegetables, finished with a generous dollop of sour cream and fresh dill. Better yet, some warm, buttered homemade bread to sop up the last of the broth.
I picked up an economy cut of beef recently and thought this would be a great change of pace. With a little vegetable prep, this beef borscht recipe is a simple dump and cook soup. I like chunky vegetables, but many recipes call for shredding the beets and carrots. It is a nice textural difference, but I find it easier to chop everything in cubes.
Classic Beef Borscht
Equipment
- large Dutch oven
Ingredients
Ingredients
- 1 lb Beef cut into small cubes (An economy cut like chuck works great)
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tbsp salt divided
- 2 tsp fresh ground black pepper or more, to taste
- 1 tsp white pepper
- 1 medium onion diced
- 2 medium carrots chopped
- 2 garlic cloves minced
- 4 tbsp tomato paste
- 2 quarts Beef stock
- 7 oz cabbage about ¼ of medium cabbage, cut into rough cubes
- 2 medium beets diced
- 2 medium potatoes diced
- 1/3 cup red wine vinegar
- 1/4 cup sugar
- 2 bay leaf
- 1/3 cup fresh dill chopped
- 1 cup Sour cream and bread for serving
Instructions
Directions
- Season cubed beef with salt and pepper, heat a large Dutch oven over medium-high heat
- Add oil to the pan and brown the beef in batches, remove from pot and set aside.
- Add butter to the pot and sauté onions and carrots until softened but not browned, about 5 minutes. Add garlic and cook for another 30 seconds
- Add tomato paste and stir in 1/2 cup of the stock, loosening any bits from the bottom of the pan.
- Return the beef to the pot. Add cabbage, beets, potatoes, 1/4 cup vinegar, sugar, 2 tsp salt, bay leaf, and enough beef stock to cover. Bring to a boil, reduce heat, cover, and simmer until vegetables are tender, about 40-45 minutes.
- Test potatoes and beets for tenderness using a pairing knife, it should glide through without resistance. If not yet tender, cook, uncovered for an additional 10-15 minutes and retest.
- Remove bay leaf. Taste and adjust seasonings. You may want to add 1-2 tbsp more vinegar or a little more salt. Serve immediately with sour cream, a sprinkle of dill, and bread.
