Recipe by Robert Bodensteiner
"I like to simmer the beef and bacon for up to 6 hours, then let sit overnight in the broth to cool. Skim the excess fat and cut the meats into bite-size pieces. Re-heat, adding the beets, cabbage, onions, leeks, and sausage. I don't think that the carrots are necessary or add anything to the recipe. I've added several varieties of sausage to give added flavors but the milder Polish sausages seem to go better with the soft and sweet flavors of the beets. Serve with fresh bread."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 pounds
beets, boiled and grated
red wine vinegar
lean beef chuck
whole black peppercorns
chopped fresh dill weed
No need to precook the beets. Shred them and cook directly in the meat stock. Also, leave out the bacon to make it lower in fat. I aaded somne vegetable stock to make the stock richer in flavor.
I tried this because I have a borscht recipe that I love, but my SO doesn't like, so I hoped that a "with meat" option might appeal to him more. As a soup the flavor was ok, but it was not actually very borschty. It looks red but lacks the deep earthy back of the beet flavor that my favorite recipe has. The sheer quantity of meat in this version overwhelms the vegetables (3.5 lbs meat versus 1 carrot!). I would give this recipe 4 stars on flavor but the actual writing of the recipe is confusing and the ingredient list misleading. The list doesn't mention that you can substitute dried basil (easy to find) for the dill seed (impossible to find), nor does the recipe mention that you should serve it with sour cream until the final step. If it isn't in the ingredient list it doesn't end up in my grocery cart! The only thing I'm taking from this is the idea to add leeks and a small amount of sausage to my old borscht recipe. Maybe 1 lb of meat. 3.5 lbs of meat in something that isn't a chili is just way too much.
Finally, I've found the perfect receipe for old fashion "Borscht"!!!
I tried this against a Borscht recipe from a Russian friend of my mother's; a family classic from eons ago. I changed a few things to my liking (more broth, less bacon and sausage). Even mom likes this one better. Thanks Robert!
This was really good and tasty eventhough I also left the bacon out. Even my husband who thinks he hates beets loved it.
My husand loved this recipe, kids didn't really like it.
THE best borscht I've ever had! Probably better than Grandma made. Friends and family enthusiastically "beet" a path to my house to join in for my annual Borscht Feast. I round up the quantities in the recipe for the meat and veggies. Everyone raves this dish. Great Job, Robert.
* Percent Daily Values are based on a 2,000 calorie diet.
Borscht with Meat
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 337
Memorial Day is a time to get together with friends and family for food, fun, and memories.
Nothing beats a big bowl of cool, creamy potato salad at your cookout.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make an authentic beet and sausage soup straight from the Ukraine.
So comforting, it warms you from the inside out.
See how to make baked ground beef empanadas.