Borscht with Meat

Borscht with Meat

11

"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."
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Ingredients

10 h 40 m servings 482 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 482 kcal
  • 24%
  • Fat:
  • 37.4 g
  • 58%
  • Carbs:
  • 14.8g
  • 5%
  • Protein:
  • 21.8 g
  • 44%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 1499 mg
  • 60%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Combine 1/2 cup of the beets, the vinegar, and sugar in a small bowl; refrigerate, covered, overnight. Refrigerate remaining beets.
  2. Place beef, water, bacon, salt, peppercorns, parsley sprigs, marjoram, and dill seeds (or basil leaves) in Dutch oven. Heat to boiling. Reduce heat, simmer, partially covered, over medium heat until beef is tender (about 2 hours).
  3. Discard parsley sprigs. Add 3 cups beets, the cabbage, leeks, onions, carrot, and sausage; simmer, covered, over low heat 30 minutes.
  4. To serve, remove beef, bacon, and sausage; cut into 2-inch pieces. Return meats and reserved beet mixture to Dutch oven. Sprinkle with snipped dill. Pass sour cream.

Reviews

11
  1. 15 Ratings

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Most helpful positive review

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.

Most helpful critical review

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 actua...

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.

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 li...

This was really good and tasty eventhough I also left the bacon out. Even my husband who thinks he hates beets loved it.

Terrific!

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...

this recipe is easy to make and really great tasting! I would also be great to add deer sausage or pepperoni.

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 actua...