Beef and Beet Borscht Recipe - Allrecipes.com
Beef and Beet Borscht Recipe
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How to Make Beef Borscht
So comforting, it warms you from the inside out. See more
  • READY IN ABOUT 5 hrs

Beef and Beet Borscht

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    4 hrs 30 mins
  • READY IN

    4 hrs 50 mins

Directions

  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.
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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 More Reviews

Feb 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.

 
Dec 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.

 
Dec 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.

 
Sep 21, 2014

Great recipe. I love beets and this is a winner! I totally agree with Sundances review. Amen. Thank you, Chef John.

 
Oct 01, 2014

I simply started with beef stock and cooked all the veggies together in the stock for 1/2 an hour. I also used plain yogurt instead of sour cream. Great and couldn't have been quicker.

 
Nov 25, 2013

I made this for Halloween one year and it was SOOO delicious! LOVE IT!

 
Feb 04, 2015

Using this recipe it was the first time I made borscht. I sautéed the onions first in the pot. Then added all the cut up veggies ingredients, except the beets, to the pot to sauté. Then instead of cubing the beets, I grated them and added them to the pot. Then added the water, vinegar, salt, pepper and bay leave. Instead of the beef shank, I used fresh Mennonite farmers sausage diced into quarters, browned it in a frying pan and added it to the pot and simmered until all was tender. It was a hit!

 
Dec 31, 2014

Highly recommended - the result was a hearty borscht, with great depth of flavor and beautiful balance! Followed the recipe to the tee, and served with toasted/buttered dill bread. Yum!

 

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Nutrition

  • Calories
  • 138 kcal
  • 7%
  • Carbohydrates
  • 12 g
  • 4%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 7.8 g
  • 12%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 5.9 g
  • 12%
  • Sodium
  • 144 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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