Search thousands of recipes reviewed by home cooks like you.

Borscht with Meat

Borscht with Meat

  • Prep

    30 m
  • Cook

    2 h 10 m
  • Ready In

    10 h 40 m
Robert Bodensteiner

Robert Bodensteiner

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Jerrol
76

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
14

LUX

7/1/2003

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

Isabelle
11

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!

Similar recipes

ADVERTISEMENT