Beef Borscht is a hearty Eastern European soup best known for its deep ruby color and complex sweet‑savory balance. Built on a slow-simmered beef broth, it features earthy beets, tender beef, cabbage, potatoes, and aromatic vegetables. The flavor improves with time, making it even better the next day. Traditionally served with sour cream and fresh herbs, borscht is both comforting and nourishing.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 30 minsCook Time 2 hrsTotal Time 2 hrs 30 minsMeat & Broth
2 lbs beef shank, short ribs, or chuck (bone-in preferred)
10 cups cold water
1 tsp salt (plus more to taste)
2 bay leaves
6 whole black peppercorns
Aromatics & Vegetables
2 tbsp vegetable oil or beef fat
1 large onion, finely chopped
2 medium carrots, julienned or grated
3 medium beets, peeled and grated or julienned
2 tbsp tomato paste
1 tbsp apple cider vinegar or red wine vinegar
1 tsp sugar (optional, balances acidity)
2 medium potatoes, peeled and diced
3 cups shredded green cabbage
3 cloves garlic, minced
Finish & Garnish
Salt and freshly ground black pepper, to taste
1 tbsp fresh dill, chopped
1 tbsp fresh parsley, chopped
Sour cream, for serving
Rye bread or crusty bread, for serving
Make the Beef Broth
1
Place beef in a large pot and cover with cold water.
Bring to a gentle boil, skimming off foam that rises to the surface.
Add bay leaves, peppercorns, and salt.
Reduce heat to low and simmer partially covered for 90 minutes , until beef is tender.
Remove beef, shred or dice it, discard excess fat and bones, and set aside. Strain broth if desired.
Build the Flavor Base
2
Heat oil in a separate pan over medium heat.
Sauté onion for 5 minutes until soft and translucent.
Add carrots and cook 3 minutes.
Stir in beets and cook 5–7 minutes until softened.
Add tomato paste, vinegar, and sugar. Cook 2 minutes to caramelize slightly.
Assemble the Soup
3
Return broth to the pot and bring to a simmer.
Add potatoes and cook 10 minutes.
Add cabbage and cook 5 minutes.
Stir in beet mixture, garlic, and cooked beef.
Simmer gently for 15–20 minutes until all vegetables are tender.
Final Seasoning
4
Season with salt and pepper to taste.
Stir in fresh dill and parsley.
Turn off heat and let rest 10 minutes before serving.
To Serve
5 Serve hot with a generous dollop of sour cream and fresh herbs. Pair with dark rye bread or garlic toast.
Variations
6
Ukrainian style: add white beans
Polish style: include smoked sausage
Vegetarian: replace beef with mushroom broth and beans
Pairing Suggestions
Ingredients Meat & Broth
2 lbs beef shank, short ribs, or chuck (bone-in preferred)
10 cups cold water
1 tsp salt (plus more to taste)
2 bay leaves
6 whole black peppercorns
Aromatics & Vegetables
2 tbsp vegetable oil or beef fat
1 large onion, finely chopped
2 medium carrots, julienned or grated
3 medium beets, peeled and grated or julienned
2 tbsp tomato paste
1 tbsp apple cider vinegar or red wine vinegar
1 tsp sugar (optional, balances acidity)
2 medium potatoes, peeled and diced
3 cups shredded green cabbage
3 cloves garlic, minced
Finish & Garnish
Salt and freshly ground black pepper, to taste
1 tbsp fresh dill, chopped
1 tbsp fresh parsley, chopped
Sour cream, for serving
Rye bread or crusty bread, for serving
Directions Make the Beef Broth
1
Place beef in a large pot and cover with cold water.
Bring to a gentle boil, skimming off foam that rises to the surface.
Add bay leaves, peppercorns, and salt.
Reduce heat to low and simmer partially covered for 90 minutes , until beef is tender.
Remove beef, shred or dice it, discard excess fat and bones, and set aside. Strain broth if desired.
Build the Flavor Base
2
Heat oil in a separate pan over medium heat.
Sauté onion for 5 minutes until soft and translucent.
Add carrots and cook 3 minutes.
Stir in beets and cook 5–7 minutes until softened.
Add tomato paste, vinegar, and sugar. Cook 2 minutes to caramelize slightly.
Assemble the Soup
3
Return broth to the pot and bring to a simmer.
Add potatoes and cook 10 minutes.
Add cabbage and cook 5 minutes.
Stir in beet mixture, garlic, and cooked beef.
Simmer gently for 15–20 minutes until all vegetables are tender.
Final Seasoning
4
Season with salt and pepper to taste.
Stir in fresh dill and parsley.
Turn off heat and let rest 10 minutes before serving.
To Serve
5 Serve hot with a generous dollop of sour cream and fresh herbs. Pair with dark rye bread or garlic toast.
Variations
6
Ukrainian style: add white beans
Polish style: include smoked sausage
Vegetarian: replace beef with mushroom broth and beans
Pairing Suggestions
