Borscht with Meat

Borscht with Meat

11
Robert Bodensteiner 0

"I like to simmer the beef and bacon for up to 6 hours, then let sit overnight in the broth to cool. Skim the excess fat and cut the meats into bite-size pieces. Re-heat, adding the beets, cabbage, onions, leeks, and sausage. I don't think that the carrots are necessary or add anything to the recipe. I've added several varieties of sausage to give added flavors but the milder Polish sausages seem to go better with the soft and sweet flavors of the beets. Serve with fresh bread."

Ingredients 10 h 40 m {{adjustedServings}} servings 482 cals

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 482 kcal
  • 24%
  • Fat:
  • 37.4 g
  • 58%
  • Carbs:
  • 14.8g
  • 5%
  • Protein:
  • 21.8 g
  • 44%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 1499 mg
  • 60%

Based on a 2,000 calorie diet

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Directions

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  1. Combine 1/2 cup of the beets, the vinegar, and sugar in a small bowl; refrigerate, covered, overnight. Refrigerate remaining beets.
  2. Place beef, water, bacon, salt, peppercorns, parsley sprigs, marjoram, and dill seeds (or basil leaves) in Dutch oven. Heat to boiling. Reduce heat, simmer, partially covered, over medium heat until beef is tender (about 2 hours).
  3. Discard parsley sprigs. Add 3 cups beets, the cabbage, leeks, onions, carrot, and sausage; simmer, covered, over low heat 30 minutes.
  4. To serve, remove beef, bacon, and sausage; cut into 2-inch pieces. Return meats and reserved beet mixture to Dutch oven. Sprinkle with snipped dill. Pass sour cream.
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Reviews 11

  1. 15 Ratings

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Jerrol
7/1/2003

No need to precook the beets. Shred them and cook directly in the meat stock. Also, leave out the bacon to make it lower in fat. I aaded somne vegetable stock to make the stock richer in flavor.

LUX
7/1/2003

Finally, I've found the perfect receipe for old fashion "Borscht"!!!

Isabelle
1/11/2010

I tried this against a Borscht recipe from a Russian friend of my mother's; a family classic from eons ago. I changed a few things to my liking (more broth, less bacon and sausage). Even mom likes this one better. Thanks Robert!