Today, I’m sharing the star dish from my newest cookbook, Beyond Borscht! Straight off the cover – my classic beef borscht! This Eastern European and Russian beet soup is made with tender chunks of beef tri-tip, potatoes, cabbage, loads of veggies and of course, beets! This delicious tomato based soup is hearty, warming and perfect anytime of year! This traditional recipe has been passed down from generation to generation and I have enjoyed this incredible recipe since childhood!
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How to Make Borscht
After making this soup for decades, I’ve perfected and simplified the process down to one pot to make this soup effortless and delicious! I like to start with the meat first. This beet soup can be made with beef, chicken, pork or even lamb. If you are using chicken or pork, consider using chicken broth instead of beef broth.
- Brown the meat all over and season generously with salt and pepper. Once browned, remove the meat from the pot, add butter and prepare a simple mirepoix – onions, carrots and celery. Later, add in the garlic and spices – I like to toast the spices briefly to really bring out the aromas!
- Next, add the beets, tomato sauce, broth, water and seasonings and let the soup simmer away for 1 hour. This longer cook time allows the soup to develop a really rich and deep flavor and makes the beef extra tender!
- Once the soup has cooked for an hour, add the potatoes and cook for another 15 minutes. I really like to use baby or young potatoes – they are more sweet and the soup tastes so great with them!
- Last, add the shredded cabbage or beet greens, dill and parsley. If you can find beet greens, try using them in place of the cabbage for more flavor and more nutrition!
How to Make Borscht RED
Traditional borscht has a very rich and vibrant red color to it. I often get asked how I make mine so deep red! You can achieve this beautiful color by using lots of beets, tomato sauce and allow the borscht cook for longer. I find that the borscht gets more beautiful in color after about an hour of cooking. The beets release more of their color, and combined with the tomatoes, make the borscht super rich! The longer cooking time also gives the soup more flavor!
This delicious Eastern European recipe is from my newest cookbook, Beyond Borscht. When I was tasked with coming up with the title to my cookbook, I thought of the most iconic Ukrainian or Russian recipe and borscht instantly come to mind! It’s the one dish that many people have heard of or tried. Also, it’s so delicious and a really great example of how incredible the cuisine really is! My new book has 75 recipes for appetizers, salads, soups, side dishes, main entrees and even some desserts! The book is available starting March 31st, 2020 at Barnes&Noble, Amazon, Powell’s City of Books, IndieBound and other major book retailers. Order your copy today!
Eastern Europe and Russia are vast territories and so there are many different varieties of borscht, including one of my other favorites – ‘Green Borscht’ made without beets with sour sorrel and eggs. Get that recipe in my new cookbook, too! There are also lighter versions with less beets and more tomatoes; versions with chicken or pork; and even varieties that don’t include any cabbage. My dad really likes to make this recipe and adds canned cannellini or kidney beans at the very end. I would love to hear how you make your soup at home! Leave me a comment below!
Note: You can prepare this recipe using chicken, pork or even lamb. Keep the cooking time the same. I recommend going with bone-in chicken thigh or drumsticks. Brown the chicken all over just like the beef and use chicken broth in place of the beef broth. Pork ribs work really well for borscht; use them with veggie or chicken broth. Use beef broth with lamb.
Enjoyed this Eastern European recipe? Check out the other recipes I have on my website you’re sure to enjoy!
- Ukrainian Stewed Beef & Potatoes – this easy dish is made with tender chunks of beef and potatoes in a tomato sauce!
- Meat & Rice Stuffed Peppers – aromatic and delicious peppers with meat and rice filling, cooked in a tomato sauce.
- Beef Stroganoff – the best recipe for this classic dish, with tender slices of beef tenderloin, creamy mushroom sauce and noodles!
- Ukrainian Braised Pork – the most delicious braised pork shoulder in a mushroom gravy with mashed potatoes!
- Russian Salmon Coulibiac – the most delicious fish pastry ever with flaky salmon, mushroom rice and a zesty dill and lemon sauce!
- Easy Chicken Plov – this classic rice pilaf is so easy to make! With juicy chicken, garlic and carrots!
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Classic Beef Borscht Recipe (video)
- 1 1/2 lbs beef tri-tip or roast
- oil for frying
- Salt and black pepper
- 2 tbsp butter
- 1 large onion, diced
- 3 medium carrots, diced
- 2 large ribs celery, diced
- 2 cloves garlic, minced
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tbsp sugar
- 3 medium beets, peeled and diced
- 4 cups beef broth
- 4 to 8 cups water; more for thinner soup
- 1 cup tomato sauce or puree
- 4 to 5 medium young potatoes, cubed
- 2 to 4 cups shredded cabbage or beet greens
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh dill
- 1 tbsp lemon juice; optional
- rustic bread, for serving
- sour cream, for serving
- Preheat a large pot over medium-high heat and add the oil. Once the oil is hot, add the beef, season it with salt and increase the heat to high. Cook the meat until it is well browned all over, 7 to 8 minutes. Remove the beef from the pot and set aside.
- Into the pot, add the butter and allow it to melt. Add the onion, carrots and celery and toss to combine. Reduce the heat to medium and cook the mixture for 4 to 5 minutes, until the onion is translucent. Add the garlic, then season the mixture with more salt and the black pepper, cumin, coriander and sugar. Add the beets, broth, water and tomato sauce. Add more water for a thinner soup. Cover the pot with a lid and bring the mixture to a simmer. Reduce the heat to low and cook the soup for 45 minutes to 1 hour, covered, until the beef is tender.
- Once the beef is tender, add the potatoes and cook the soup for 15 minutes. Add the beet greens or cabbage, lemon juice (optional - add for more sour soup), dill and parsley and cook for an additional couple of minutes. Remove the soup from the heat, cover the pot and let the soup stand for 15 minutes before serving with a dollop of the sour cream and the bread.
- This soup gets more delicious after it stands overnight in the refrigerator. I love to reheat a few cups at a time on the stovetop when I'm ready to enjoy it!
- You can prepare this recipe using chicken, pork or even lamb. Keep the cooking time the same. I recommend going with bone-in chicken thigh or drumsticks. Brown the chicken all over just like the beef and use chicken broth in place of the beef broth. Pork ribs work really well for borscht; use them with veggie or chicken broth. Use beef broth with lamb.