⏱ Ingredient preparation time: 30 m

⏱ Cooking time: 2 h

🔥 Calories: 7172 kkal

🥩 Proteins: 88,84 g

🥓 Fats: 95,25 g

🍞 Carbohydrates: 205,61 g

⭐ Rating: 4.5

Recipe for delicious borscht with beef

Calories: 7172
Proteins: 88,84
Fats: 95,25
Carbohydrates: 205,61

How to cook

Recipe for delicious borscht with beef

Name: Recipe for borscht with beef
Prep time: 30 min
Cook time: 2 h
Yield: 7 servings
Ingredients: 450 g beef (fillet, stewing meat, or any other type, with or without bone); 3 l cold water; 1 tbsp salt + to taste; 2-3 medium beets, peeled and grated; 4 tbsp olive oil; 1 tbsp vinegar; 1 tbsp sugar; 2 tablespoons tomato sauce (or 3 tablespoons ketchup); 1 tablespoon butter; 1 medium onion, finely chopped; 2 carrots, grated; 2-3 medium potatoes, peeled and diced; 1/2 small head of cabbage, shredded; 2 tomatoes, peeled and chopped (**see note); 2 bay leaves; 1/4 teaspoon freshly ground black pepper; 1/4 cup fresh parsley, finely chopped + a little extra for serving; 2 cloves garlic, pressed

30 m
2 h
0~5°C
18 Dish.

Beef borscht is a hearty and aromatic soup that will win you over from the very first spoonful. Tender meat, rich beetroot broth, fresh herbs, and a hint of sourness make this dish perfect for a family dinner or festive table.

Making borscht with meat is easier than it seems: even a novice cook can master the recipe by following the step-by-step instructions. This borscht is not only delicious but also healthy — it warms you up on cold days and fills your home with the unique aroma of home cooking.

Borscht is a traditional Ukrainian dish that is prepared by many Slavic peoples and is very popular in Russia. This recipe with meat will appeal to anyone who enjoys juicy pieces of tender beef in soup. Serve hot, with a spoonful of sour cream and fresh herbs.

Ingredients

Ingredients (for 7–10 servings)

450 g beef (fillet, stewing meat, or any other type, with or without bone)
3 l cold water
1 tbsp salt + to taste
2–3 medium beets, peeled and grated
4 tbsp olive oil
1 tbsp vinegar
1 tbsp sugar
2 tablespoons tomato sauce (or 3 tablespoons ketchup)
1 tablespoon butter
1 medium onion, finely chopped
2 carrots, grated
2–3 medium potatoes, peeled and diced
1/2 small head of cabbage, shredded
2 tomatoes, peeled and chopped (**see note)
2 bay leaves
1/4 teaspoon freshly ground black pepper
1/4 cup fresh parsley, finely chopped + a little extra for serving
2 cloves garlic, pressed

To serve: sour cream, fresh parsley or dill.

Preparation

Preparation is very simple

Rinse the meat with cold water, cut into ~2.5 cm pieces, and place in a large pot with water and 1 tablespoon of salt. Bring to a boil and skim off the foam. Reduce the heat, cover partially, and cook for 45–60 minutes, skimming off the foam periodically.
Grate the beets on a coarse grater. Fry in a deep skillet with olive oil and vinegar for 5 minutes, then add sugar and tomato sauce. Simmer over medium/low heat, stirring occasionally, for about 10 minutes until softened. Remove from the skillet and set aside.
In the same pan, fry the onion in butter for 2 minutes. Add the carrots and cook for another 5 minutes until soft, adding a little oil if necessary.
When the meat has cooked for at least 45 minutes, add the potatoes to the pot and cook for 10 minutes. Then add the cabbage, fried beets with onions and carrots, and tomatoes. Cook for another 10 minutes or until the potatoes are done.
Add bay leaves, pepper, and salt to taste.
Finely chop the parsley and pressed garlic, add to the soup, cover, and let stand for 20 minutes.
Serve hot with a spoonful of sour cream and fresh herbs.

Notes

You can use pork instead of beef. If the meat is on the bone, cook it whole, then remove the bone and cut the meat into pieces.
To easily peel tomatoes, pour boiling water over them for 30–45 seconds, then immediately transfer them to cold water — the skin will come off easily.

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