Beef and Beet Borscht

Beef and Beet Borscht

10
Chef John 15814

"It was this soup that started my lifelong love of adding sour cream to things. The way the tangy, rich cream melts into the hot, beefy broth is a wonder to behold."

Ingredients 4 h 50 m {{adjustedServings}} servings 138 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 138 kcal
  • 7%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 12g
  • 4%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 144 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. Cook beef shank in a large soup pot over high heat until browned, about 3 minutes per side; add water, onion, carrots, celery, and bay leaf to the pot, bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids.
  2. Combine beef broth, beets, and cabbage in a large soup pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper.
  3. Serve garnished with sour cream and dill.
Tips & Tricks
Beef Barley Vegetable Soup

A hearty beef and barley soup loaded with plenty of vegetables.

Beef Bourguignon without the Burgundy

See how to make a classic French stew braised in red wine.

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of beef broth ingredients, even though only the broth is used.
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Reviews 10

  1. 12 Ratings

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Sundance
2/25/2013

Omg.....marry me please!! Chef John Love your recipes would relocate if you would cook for me...LOL On a serious note- Thank you for all of your wonderful recipes.

Tyson Kampenhout
12/18/2014

Change from orifinal recipe- total prep and cook time:45 minutes. I used to live in Ukraine and I ate borscht several times a week there. This recipe tastes very similar to how they eat it over there. Yummy! I changed the recipe slightly so it was ready after about 35 Minutes of simmering. I used regular old stew meat from the store, browned it along with the chopped onion for a few minutes, then let it rest for 5 minutes while I finished preparing the veggies. I made sure to chop my carrots into smaller pieces since I knew I wouldn't be cooking them for 4 hours. I cut the beets into cube like, solid chunks, and used a half a red cabbage. I then combined all ingredients, brought to a boil, reduced heat to simmering and 35 minutes later had the Yummiest soup ever. The Bay leaves and sour cream can't be skipped. I added 4 leaves. You are going to have to add a lot more salt than you think you may - the cabbage and beats really suck up the flavoring. I also used some Montreal Steak seasoning - that's powerful stuff and I used 2 tablespoons plus a lot of salt.

enigma42310
12/13/2013

When I made this it was my first time making or trying borscht. It was absolutely incredible! I ate everything in my bowl and then went back for seconds, and even my husband enjoyed eating it (a MAJOR accomplishment!) And the leftovers are equally good.