From-Scratch Beef Borscht (Simple Beet Soup)
This From-Scratch Beef Borscht recipe is a nourishing soup made with tender beef, simple garden vegetables, and bone broth. This simple beet soup is hearty, packed full of nutrients, and was inspired by the traditional Eastern European classic. If you've never made borscht before, this is a great beginner friendly recipe to start with!
Equipment
- Large Kettle or Dutch Oven Minimum-8 quarts
- Grater
Ingredients
For the Sautéed Vegetable Base
- 2 Tablespoons Olive oil
- 1 Large sweet onion Diced
- 3 Celery stalks Diced
- 3-4 Large Carrots Shredded
- 5 Red beets (about 1 ½ pounds) Peeled and split: ½ shredded, ½ cut into 1-inch cubes
- 3 Garlic cloves Minced
For the Soup
- 1 Quart (32ounces) Beef bone broth
- 1 Quart (32 ounces) Water
- 2 Pounds Beef roast Cooked and shredded
- 5 Large Yukon Gold potatoes Diced, with skins on
- 1 Quart (two 14–15-ounce cans) diced tomatoes
- 2 teaspoons Mineral salt Or to taste
- ½ teaspoon Black pepper
- 1 teaspoon Dried parsley
- ¼ Cup Fresh dill fronds (chopped) Or 1 Tablespoon dried dill weed
- 2 Bay leaves
- 6 Tablespoons Apple cider vinegar
To Finish
- 3-4 Cups Green cabbage Shredded
- 1 Tablespoon Raw honey
For Serving(optional)
- Sour cream
- Fresh dill fronds Chopped
- Additional apple cider vinegar To taste
Instructions
Prep the Vegetables
- Wash and peel the beets. Shred half of the beets and cut the remaining half into 1-inch cubes. Shred the carrots, dice the onion and celery, mince the garlic, dice the potatoes, and shred the cabbage.
Sauté the Vegetable Base
- In a large kettle or Dutch oven, heat the olive oil over medium-high heat.Add the shredded beets, cubed beets, shredded carrots, diced onion, diced celery, and minced garlic. Cook for about 15 minutes, stirring occasionally, until the shredded vegetables begin to soften.(The cubed beets will finish cooking later in the broth).
Build the Soup
- Add the beef bone broth, water, shredded beef, diced potatoes, diced tomatoes, salt, pepper, parsley, dill, apple cider vinegar, and bay leaves.Increase the heat and bring to a boil, (this takes about 15-20 minutes). After bringing the soup to a boil, reduce heat to medium and maintain a gentle simmer.Cover and cook for 45 minutes, or until the potatoes are fork tender and the cubed beets are fully cooked. Stirring occasionally.
Add the Cabbage
- Stir in the shredded cabbage. Continue simmering, covered, for another 30-45 minutes, or until the cabbage reaches your desired tenderness.Longer simmering will deepen the flavor and soften the vegetables further.
Finish and Serve
- Remove and discard the bay leaves. Stir in the raw honey.Taste and adjust. Add salt and pepper if needed and additional apple cider vinegar if you desire a more tangy soup.Serve hot with a dollop of sour cream and fresh dill on top.
Notes
Make-Ahead Friendly:This soup tastes even better on day 2 as the flavors continue to develop.Store in the refrigerator in an airtight container up to 4-5 days.Freezer Instructions:Allow the soup to cool completely before placing into an airtight container.Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
