Beef Borscht

Beef Borscht (борщ) is a classic Eastern European soup that is sure to warm you up on a cold winter day. Made from bone stock, beets, vegetables, and meaty beef, simmered to perfection to bring out all of its delicious ingredients. Borsch (Борщ) is easy, delicious and hearty.

📝 Ingredients

• 14 cups Beef Stock (3 1/2 litres or 3 1/2 quarts)
• 3 medium Beets (peeled and grated)
• 1/2 small Cabbage (shredded)
• 1 Onion (diced)
• 4 medium Potatoes (cubed)
• 2 Carrots (grated)
• 1 Bay Leaf
• Shredded Beef from soup bones
• 1/4 cup chopped fresh Dill
• 2 tablespoon Red Wine Vinegar
• Salt and Pepper to taste
• Beef Soup Bones
• 1 pound (500 grams) Beef (steak or roast)
• 2 Celery Stalks (with leaves)
• 2 Carrots
• 1 large Onion (cut in half)
• 8-10 Whole Peppercorns
• 2 Whole Cloves
• 2 Bay Leafs

👨‍🍳 Instructions

1. 1--- Beef Stock for Borscht ---
2. 2Place Beef Bones, Beef, Celery Stalks, Carrots, Onion, Peppercorns, Cloves and Bay Leaves into a large Stock Pot.
3. 3Fill with water and bring to a boil. Simmer on low, with a semi-covered lid for 2-4 hours (the longer the better). Skim off any impurities from the top while simmering.
4. 4Strain the soup stock into a colander over a large bowl. Remove the meat and set aside. Using a cheesecloth, strain soup again for a clear beef stock.
5. 5--- Making Borscht ---
6. 6Prepare Vegetables. Dice Onions. Peel and grate Beets and Carrots. Peel and cube Potatoes. Shred Cabbage.
7. 7Fry Onions until they are golden brown, set aside. Fry Beets and Carrots until they are Caramelized, about 7-10 minutes, and set aside.
8. 8Place Beef Broth in a large Stock Pot and bring to a boil. Add Bay Leaf, cubed Potatoes, and simmer for 10 minutes.
9. 9Add the shredded Cabbage and fried Onions to the soup. Stir and simmer for about 5 minutes.
10. 10Add the caramelized Beets, Carrots and shredded Beef to the soup. Stir and simmer for another 5 minutes.
11. 11Add Red Wine Vinegar and Salt and Pepper to taste. Taste and add more Vinegar and Seasoning if necessary. Add Dill and save some for garnish when serving. Serve with sour cream and dark Rye Bread.