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
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
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:
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
Yield: 6
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
- 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.
- Stir in potatoes, grated beets, grated carrots, green cabbage, beef stock, diced tomatoes, and water. Stir until well combined.
- Bring to a simmer, reduce heat to low, and cook for 1-1 1/2 hours or until beef is tender.
- Taste soup add additional salt and pepper to taste, if needed.
- Garnish with sour cream or greek yogurt, and fresh dill if desired when serving.
Nutrition Facts
Calories
380.67Fat
6.83 gSat. Fat
1.81 gCarbs
51.93 gFiber
7.42 gNet carbs
44.51 gSugar
12.56 gProtein
30.09 gSodium
948.8 mgCholesterol
48.54 mgThe 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.
©2016 Serena Bakes Simply From Scratch
I think my husband would love this version of borscht. Thanks
ReplyDeleteThis looks wonderful! I wonder if I can figure a vegetarian version... I'd love to make it!
ReplyDeleteI LOVE this! We love beets. I can't wait to try this. Thanks for sharing.
ReplyDeleteSuch a beautiful soup!
ReplyDeleteThis looks fabulous, Serena! I'm a huge fan of beets, so would inhale your soup!
ReplyDeleteThis looks delicious! Such a beautiful color.
ReplyDeleteI was supposed to be making beet soup tonight but the store was completely out of beets! (Well, there were some organic golden ones that looked pretty sad) I like the addition of beef in here.
ReplyDeleteMy mom and grandma LOVE this soup! Can't wait to make it
ReplyDeleteI haven't had borscht in forever! It's so tasty! And yours looks amazing. Definitely going to have to make a batch of this this winter.
ReplyDeleteI adore beets and borscht is one of my favorites. Mine is a veggie version so I'm looking forward to trying yours out. It sounds amazing!
ReplyDeleteI adore beets and borscht is one of my favorites. Mine is a veggie version so I'm looking forward to trying yours out. It sounds amazing!
ReplyDeleteYour Borscht looks delicious with a vibrant color!Looks like the perfect recipe to start the new year with!
ReplyDeleteWe have a Romanian friend who taught me how to make his version of borscht. It's delicious with cabbage and potatoes. There seems to be quite a lot of variations and I'm sure they're all delicious!
ReplyDeleteI was SO wrong about what went into Borscht. I thought it was just beets and liquid. WOW...this looks fabulous!
ReplyDeleteThis looks great! I learnt to make borscht when I was in Russia and there it was a lamb stock base and no tomato - funny how these things can vary. But all tasty and this sounds delicious as well.
ReplyDelete