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