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bowl of beet borscht
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Beef Borscht

Beef Borscht (борщ) is a classic Eastern European soup that is sure to warm you up on a cold winter day. Made from bone stock, beets, vegetables, and meaty beef, simmered to perfection to bring out all of its delicious ingredients. Borsch (Борщ) is easy, delicious and hearty.
Course Dinner, Soup
Cuisine Belarusian, Eastern European, Polish, Russian, Slavic, Ukrainian
Keyword beef borscht, borsch, borscht soup
Prep Time 25 minutes
Cook Time 30 minutes
Bone Broth 2 hours
Total Time 2 hours 55 minutes
Servings 8 people

Ingredients

Borscht

  • 14 cups beef stock 3½ litres or 3½ quarts
  • 3 medium beets peeled and grated
  • ½ small cabbage shredded
  • 1 onion diced
  • 4 medium potatoes cubed
  • 2 carrots grated
  • 1 bay leaf
  • shredded beef from soup bones
  • ¼ cup chopped fresh dill
  • 2 tablespoon red wine vinegar
  • salt and pepper to taste

Beef Stock for Borscht

  • beef soup bones
  • 1 pound (500 grams) beef steak or roast
  • 2 celery stalks with leaves
  • 2 carrots
  • 1 large onion cut in half
  • 8-10 peppercorns
  • 5 whole cloves
  • 2 bay leaves

Instructions

Beef Stock for Borscht

  • Place beef bones, beef, celery stalks, carrots, onion, peppercorns, cloves and bay leaves into a large stock pot
  • Fill with water and bring to a boil. Simmer on low, with a semi-covered lid for 2-4 hours (the longer the better). Skim off any impurities from the top while simmering
  • Strain the soup stock into a colander over a large bowl. Remove the meat and set aside. Using a cheesecloth, strain soup again for a clear beef stock.

Making Borscht

  • Prepare vegetables. Dice onions. Peel and grate beets and carrots. Peel and cube potatoes. Shred Cabbage.
  • Fry onions until they are golden brown, set aside. Fry beets and carrots until they are caramelized, about 7-10 minutes, and set aside.
  • Place beef broth in a large stock pot and bring to a boil. Add a bay leaf and cubed potatoes, and simmer for 10 minutes.
  • Add the shredded cabbage and fried onions to the soup. Stir and simmer for about 5 minutes.
  • Add the fried beets, fried carrots and shredded beef to the soup, stir and simmer for another 5 minutes.
  • Add the red wine vinegar and salt and pepper to taste. Taste and add more vinegar and seasoning if necessary. Add dill and save some for garnish when serving. Serve with sour cream and dark rye bread.

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