Description
A hearty, flavorful, and vibrant beet soup originating from Eastern Europe. This Classic Beef Borscht combines tender beef, wholesome vegetables, and aromatic herbs to create a comforting dish perfect for family meals or cozy nights. Sweet, sour, and savory notes blend beautifully in every spoonful.
Ingredients
For the Soup
- 1 1/2 lbs beef tri-tip or roast
- Oil for frying
- Salt and black pepper, to taste
- 2 tbsp butter
- 1 large onion, diced
- 3 medium carrots, diced
- 2 large ribs of celery, diced
- 2 cloves garlic, minced
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tbsp sugar
- 3 medium beets, peeled and diced
- 4 cups beef broth
- 4–8 cups water (adjust for thickness)
- 1 cup tomato sauce or puree
- 4–5 medium potatoes, cubed
- 2–4 cups shredded cabbage or beet greens
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- 1 tbsp lemon juice (optional)
For Serving
- Rustic bread
- Sour cream (for garnish)
Instructions
- Prepare the Beef
- Heat oil in a large pot over medium-high heat.
- Season the beef with salt and black pepper. Cook until browned on all sides (about 7–8 minutes).
- Remove the beef and set it aside.
- Sauté the Vegetables
- Add butter to the pot and let it melt.
- Stir in the diced onion, carrots, and celery. Cook for 4–5 minutes until the onion becomes translucent.
- Add Seasonings and Beets
- Mix in minced garlic, ground coriander, cumin, sugar, and additional salt and pepper.
- Add the diced beets and stir well.
- Combine the Soup Base
- Pour in the beef broth, water (adjust for desired thickness), and tomato sauce.
- Return the browned beef to the pot.
- Simmer the Soup
- Cover the pot and bring the mixture to a simmer.
- Reduce the heat to low and cook for 45 minutes to 1 hour, or until the beef is tender.
- Add Potatoes and Cabbage
- Stir in the cubed potatoes and cook for 15 minutes.
- Add the shredded cabbage or beet greens, fresh parsley, dill, and optional lemon juice. Simmer for another 2–3 minutes.
- Let the Soup Rest
- Remove the pot from heat and cover. Allow the soup to rest for 15 minutes before serving to enhance the flavors.
- Serve and Enjoy
- Ladle the borscht into bowls. Top with a dollop of sour cream and serve with rustic bread.
Notes
- Borscht tastes even better the next day as the flavors deepen. Store leftovers in an airtight container in the refrigerator.
- For a vegetarian version, skip the meat and use vegetable broth. Add kidney beans for protein.
- Adjust the soup’s thickness by increasing or decreasing the amount of water.
- Freeze leftovers in airtight containers for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Eastern European