Beef and Beet Borscht

Beef and Beet Borscht

Chef John 22734

"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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4 h 50 m servings 138 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 138 kcal
  • 7%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 12g
  • 4%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 144 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

  • Cook

  • Ready In

  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.


  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of beef broth ingredients, even though only the broth is used.



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.

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 ...

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

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.

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...

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

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 ...

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!

My dad and I absolutely loved it! The only issue I had was I wanted more. Guess it means I will be making it again. The only difference I did from the recipe was that I chopped up some of the...