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Classic Beef Borscht: Eastern European Beet Soup Recipe

Prep30 min
Cook1h 15min
Total1h 45min
Yield6 portions
LevelAdvanced
 
 
About This Recipe

Make classic beef borscht, a beet-based soup with a savoury meat stock, vegetables and balanced acidity. Learn how to develop the broth, preserve beet colour and serve with sour cream and herbs.

Scale This Recipe

Servings

Ingredients

Units
  • 1 pound red beets — (about 2 large), peeled and shredded
  • 10 ounces carrots — (about 2 large), peeled and sliced
  • 8 ounces turnips — peeled and cubed
  • 14 ounces onions — (about 2), finely diced
  • 0.5 pound white or green cabbage — finely sliced
  • 1 pound beef — cut into small bite sizes
  • 2 tablespoons butter
  • 10 cups meat
  • 4 tablespoons red wine vinegar
  • 3 tablespoons bay leaves
  • 1 teaspoon caraway seeds — wrapped in cheesecloth
  • 1 teaspoon sugar
  • salt and black pepper
  • 1 bunch parsley — (about 4 oz)
  • 1 bunch dill — (about 5 oz)
  • 0.5 cup

Instructions

  1. 1
    Wash the vegetables and cut them into small pieces; cut the beef into small, bite-sized chunks. Melt the butter in a large saucepan, and add the meat, carrots, turnip, and onions. Braise for ten minutes, until the meat has browned and the vegetables are soft. Add the red beet, bouillon, vinegar, bay leaves, caraway seeds, and sugar, as well as a pinch of salt and pepper. Stir thoroughly, then cover and for 45 minutes.
  2. 2
    Wash the parsley and dill, and tie in a . Reserve some small sprigs to garnish. Place in the saucepan with the cabbage and cook for a further thirty minutes. Skim off the foam and stir from time to time; keep simmering. Remove the bouquet of herbs, caraway seeds, and bay leaves. Stir well and serve with sour cream and a sprig of fresh herbs.
Techniques in this recipe
Braising Simmering
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Tools Used in This Recipe

KitchenAid
Immersion Blender
Victorinox
8" Chef's Knife
All-Clad
Heavy-Bottom Stock Pot
Chef's Notes

The secret to a silky soup like this one is patience at the blending stage — take your time and pass it through a fine sieve if you want a truly professional finish. If you'd like to go deeper, Soups Making 101 covers this in full.

If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.

— Chef Eric

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