Beef Borscht

Ingredients

• 3.5 litres (14 cups or 3.5 quarts)beef stock
• 3 mediumbeetroot, peeled and grated
• 1/2 smallcabbage, shredded
• 1onion, diced
• 4 mediumpotatoes, cubed
• 2carrots, grated
• 1bay leaf
• quantity not specifiedshredded beef from the soup bones
• 15 g (1/4 cup)fresh dill, chopped
• 30 ml (2 tablespoons)red wine vinegar
• to tastesalt and pepper
• quantity not specifiedbeef soup bones
• 500 g (1 pound)beef, steak or roasting joint
• 2celery stalks, with leaves
• 2carrots
• 1 large, halvedonion
• 8–10whole peppercorns
• 2whole cloves
• 2bay leaves

Instructions

1. 1

   Start the stock

   Put the beef bones, beef, celery, carrots, halved onion, peppercorns, cloves and bay leaves in a large stockpot. Add water to cover, bring to the boil, then lower the heat and simmer with the lid partly on for 2–4 hours, skimming impurities from the surface as they appear.

2. 2

   Strain the stock

   Strain the stock through a colander into a large bowl. Lift out the meat and set it aside. For a clearer stock, strain the liquid again through cheesecloth.

3. 3

   Prepare vegetables

   Dice the onion. Peel and grate the beetroot and carrots, peel and cube the potatoes, and shred the cabbage.

4. 4

   Fry vegetables

   Fry the diced onion until golden and set it aside. Fry the grated beetroot and carrots until caramelised, about 7–10 minutes, then set them aside.

5. 5

   Cook the potatoes

   Bring the beef stock to the boil in a large stockpot. Add the bay leaf and cubed potatoes, then simmer for 10 minutes.

6. 6

   Add cabbage

   Stir in the shredded cabbage and fried onion. Simmer for about 5 minutes.

7. 7

   Finish the soup

   Add the caramelised beetroot and carrots, along with the shredded beef. Stir and simmer for another 5 minutes.

8. 8

   Season and serve

   Stir in the red wine vinegar and season with salt and pepper to taste. Taste and add more vinegar or seasoning if needed. Add the dill, reserving some for garnish, and serve with sour cream and dark rye bread.

What is beef borscht?

Borscht is a soup associated with several Eastern European cuisines, with many regional versions built around beetroot. This Belarusian-style version combines beetroot with beef, cabbage, potatoes and a long-simmered beef stock.

Beetroot brings earthy sweetness and colour, while vinegar gives the broth a lively edge. Cooking the vegetables separately before adding them helps build flavour without losing their character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 21g protein, 25g carbs, 11g fat.

The potatoes and vegetables provide most of the carbohydrates, while the beef contributes protein and some fat; the amount of fat also depends on the bones and how lean the beef is. Serve a bowl with rye bread for a more filling meal, or add extra cabbage alongside it to balance the plate.

Building the beef stock

Bones and beef: Simmering the bones with a piece of beef makes a savoury base and provides meat to shred back into the soup. The recipe does not specify how much water to use, so add enough to cover the ingredients in the pot.

Skimming and straining: Remove foam and impurities from the surface during simmering. Straining first through a colander and then through cheesecloth gives the broth a cleaner texture.

Frying the vegetables

Onion: Fry it until golden before setting it aside; this gives the finished soup a deeper savoury note.

Beetroot and carrots: Cook them for 7–10 minutes, until softened and caramelised. Keep the heat moderate and stir so they colour without catching on the pan.

Getting the texture right

Potatoes first: Give the cubed potatoes their full 10 minutes in the simmering stock before adding the other vegetables. They should be starting to soften but not falling apart.

Cabbage and finish: The cabbage and fried onion simmer for about 5 minutes, followed by another 5 minutes with the beetroot, carrots and shredded beef. These short final stages help the vegetables keep some texture.

Balancing the flavour

Vinegar: Red wine vinegar balances the earthy beetroot and rich broth. Start with the stated 30 ml, then taste before adding any more.

Dill: Stir most of the chopped dill into the soup near the end and keep a little to sprinkle over each bowl. The fresh herb lifts the deeper flavours.

Serving the soup

Serve the soup hot with sour cream and dark rye bread, as suggested in the method. A spoonful of sour cream adds a creamy contrast, while bread makes the meal more substantial.

Keep some dill aside for the bowls rather than adding it all to the pot. If serving the soup later, garnish each portion just before eating.

Recipe notes & tips

• Keep the stock at a gentle simmer rather than a rolling boil.
• Skim the stock periodically to remove impurities from the surface.
• Cut the potatoes into similar-sized cubes so they cook evenly.
• Stir the grated vegetables as they fry to help them caramelise without sticking.
• Taste the soup after adding vinegar before adjusting the seasoning.
• Reserve a little dill to garnish the bowls just before serving.

Variations

• Add sour cream: Serve each bowl with a spoonful for a creamy contrast.
• Use a different vinegar: Substitute another mild vinegar, adjusting the amount to taste.
• Make it meatier: Add more shredded beef if you have extra from the stock.
• Change the herbs: Use a little chopped parsley in place of some of the dill.
• Adjust the cabbage: Use more or less shredded cabbage to suit your preferred texture.

Common mistakes to avoid

• Boiling the stock hard: A vigorous boil can make it cloudy; keep it at a low simmer.
• Skipping the skimming: Remove surface impurities as the stock cooks for a cleaner broth.
• Overcooking the potatoes: Add them before the other vegetables and follow the 10-minute simmer.
• Letting the grated vegetables catch: Stir them regularly and moderate the heat while frying.
• Adding too much vinegar at once: Begin with the measured amount, taste, then adjust gradually.
• Adding all the dill too early: Stir most in near the end and save some for the garnish.

How to store

Cool the soup promptly and refrigerate it in a covered container for up to 3 days. Reheat gently in a saucepan until steaming hot, stirring occasionally; add a splash of water or stock if it has thickened. Keep sour cream and garnish separate until serving.

Frequently asked questions