Description
This traditional Borscht recipe is a rich and hearty Eastern European soup featuring tender stewed beef, slow-simmered beets, and a medley of fresh vegetables. Made from scratch with homemade beef stock and plenty of fresh dill, it's a perfect comforting meal that combines savory and slightly sweet flavors with vibrant colors and fresh garnishes.
Ingredients
Beef Stock
- 2 lbs stew beef
- 1 lb beef bones (marrow bones) (optional)
- 2.5 quarts water
- 2 large bay leaves
- 1 tbsp coriander
- 1/2 tbsp whole peppercorns
Vegetables and Soup
- 3 medium beets (about 1.5 lbs)
- 1 medium yellow onion
- 2 medium carrots
- 1 head of cabbage
- 2 medium Idaho potatoes
- 8 oz baby bella mushrooms
- 4 garlic cloves
- 1/4 cup tomato paste
- 1 tbsp sugar
- Salt to taste
- Fresh cracked black pepper to taste
- 3 tbsp fresh dill weed (minced)
- Sour cream (for garnish)
- Fresh minced dill weed (for garnish)
Instructions
- Prepare Beef Stock: Preheat a large pot over medium-high heat and add a little canola oil. Trim any large chunks of fat from the beef if necessary. Add the stew beef and optional marrow bones to the pot and sear for a couple of minutes until browned on all sides.
- Add Water and Spices: Pour 2.5 quarts of water into the pot. Stir in bay leaves, coriander, and whole peppercorns. Bring the mixture to a simmer, then reduce heat to low.
- Simmer the Stock: Loosely cover the pot to allow steam to escape and cook for 2 to 4 hours, allowing the meat to become tender and flavors to develop. Halfway through cooking, add whole, unpeeled beets to the pot and continue cooking until the beets are done. Remove the beets and set aside to cool.
- Strain Stock and Set Meat Aside: After the meat is tender, strain the stock to remove bones, bay leaves, coriander, and peppercorns. Take out the meat and set it aside for later use.
- Prepare Vegetables: Slice the onion, mushrooms, and cabbage thinly. Grate the carrots on a large grater. Cube the potatoes. Peel and set aside the garlic cloves. Peel the cooked beets once cooled.
- Sauté Base Vegetables: Heat a couple of tablespoons of canola oil in the same pot over medium heat. Add the sliced onions and grated carrots and sauté until softened. Smash and mince the garlic and add it to the pot, stirring to incorporate.
- Add Remaining Vegetables: Add cubed potatoes and mushrooms to the pot; cook for a few minutes while stirring occasionally. Then add the sliced cabbage and cook until softened.
- Add Tomato Paste and Seasonings: Stir in the tomato paste, sugar, salt, and freshly cracked black pepper until the tomato paste is evenly mixed with the vegetables.
- Add Meat and Stock: Break apart the cooked beef into bite-sized pieces and add it back to the pot. Pour in enough beef stock to completely cover all the vegetables. Add more stock if you prefer a brothier soup.
- Simmer the Soup: Cook the soup over medium heat for 25 to 30 minutes, stirring occasionally. Taste and adjust salt and pepper as necessary.
- Add Fresh Dill: Stir in 3 tablespoons of minced fresh dill weed for a bright, herbaceous flavor.
- Add Grated Beets: Using a large cheese grater, grate the peeled beets directly into the soup and stir well to combine. The grated beets give the soup its characteristic deep red color and earthy sweetness.
- Garnish and Serve: Serve the borscht hot, garnished with a dollop of sour cream and a sprinkle of fresh minced dill weed for extra freshness and creaminess.
Notes
- For a richer stock, include marrow bones as they add depth of flavor and gelatin.
- You can peel the beets before cooking if you prefer, but cooking them whole and unpeeled helps retain nutrients and color.
- The soup improves if allowed to sit for a few hours or overnight, allowing the flavors to meld.
- Adjust the seasoning to your taste before serving; borscht can be slightly sweet or more tangy depending on preference.
- Sour cream is traditional but can be omitted or substituted with a vegan alternative if desired.
- Prep Time: 45 minutes
- Cook Time: 4 hours 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European
