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Home » RECIPE » Dinner » Classic Beef Borscht

Classic Beef Borscht

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By: Shinee Published: 1/19/2022Updated: 1/19/2022

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Nothing beats a bowl of wholesome borsch soup on a cold winter day. This classic beef borscht recipe features simple ingredients, classic method and authentic taste!

Beef borscht soup in a white bowl topped with dollop of sour cream.

This beautiful deep red beet soup is my childhood favorite!!! While I’m not technically a Russian, I’m definitely a Russian at heart. I grew up in a Russian community from the age of 3 and learned to talk, read and write in Russian. 😉

So yeah, I know a thing or two about Russian cuisine. And if you love Russian food, you may also like my Russian piroshki, shashlyk and crepe recipes.

Table of Contents

  • Why you’ll love this borscht soup:
  • Key Ingredients:
  • How to make borsch:
  • What to serve with borsch:
  • Storing Tips:
  • Classic Beef Borscht

Why you’ll love this borscht soup:

Borscht is actually a traditional Ukrainian dish, but is equally popular in Russia and former USSR countries and northern Asia.

And surprisingly it’s quite popular here in North Dakota too, because all the Ukrainian immigrants settled in ND long time ago.

There’s no one way to make borscht. Every family (or even every cook) makes borsch different ways. That’s the beauty of this soup!

You’ll love this for so many reasons. This borsch is:

  • loaded with veggies – And kids love this soup!!!
  • easy to customize – You can make it with our without beef, replace any veggies if you need to.
  • perfect for meal prepping – It makes a huge batch and it only gets better with time!

And even beet-haters love this soup!

Bowl of soup with a slice of bread dipped in it.

Key Ingredients:

  • Beef is not essential for making a great borsch, but we love beef borscht. If you can, choose a beef soup bone, chuck roast, stew meat, or top sirloin.
  • Beets are the star of the show! I like to grate half of the beets on a large box grater, and cut other half into matchstick with a knife for texture variation.
  • Carrots are also one of the main vegetables, and I also like to grate them on a large box grater. You can choose regular orange carrots, as well as rainbow ones!
  • Onion and garlic add ton of flavor, but since my husband can’t eat onion, I cook my borsch without onion.
  • Tomato paste is key for depth of flavor. Some use ketchup too.
  • Celery is not traditional vegetable in a Ukrainian borscht, but I think it’s a great addition nonetheless. Feel free to omit it, if you want.
  • Potatoes make the soup more substantial and hearty. I like to cut them into small cubes, so they cook faster and easy to eat for little kids.
  • Cabbage – You can use any variety of cabbage: green, purple, Napa. Although Napa cabbage isn’t traditional, I like how quick it cooks and its subtle texture.
  • Bay leaf, lemon juice, dill (or parsley) are additional flavor boosters that make the soup so tasty!

Tip

To make a vegetarian borsch, add any kind of beans and mushrooms in place of beef and use vegetable broth.

How to make borsch:

1. Make beef broth and prep vegetables

First, we’ll start making beef broth. If you have beef on the bone, fantastic! Cook it whole in the cold water and then remove from the stock and cut the meat into small pieces.

If you’re using beef without bones, then go ahead and cut the meat into 1-inch pieces and make the broth. When the broth boils up, it’ll produce some scum foam on top. Remove the scum with a slotted spoon right away for nice and clear broth, it’s purely for aesthetics though.

And while broth is cooking, wash, peel, cut all the veggies.

Tip

I don’t use any disposable gloves to handle beets. If you wash the cutting board and your hands with soap immediately after chopping and handling beets, the stain doesn’t stay long. The beet stain will completely gone in couple of washes.

Step by step photo of making beef broth and prepped veggies.

2. Make zajarka

In a large skillet (I use 12-inch skillet), heat oil and add onion, garlic, carrots. Saute until nice and fragrant, about 2 minutes.

Then stir in beets, followed by tomato paste. And continue to cook for about 8 minutes.

Step by step photo of making zajarka.

If you’re short on time, you may want to try my simple borscht recipe.

3. Make the soup

Add potatoes, celery, cabbage and bay leaf into the broth and continue to cook until potatoes are tender.

Once the potatoes are cooked, add carrot and beets mixture, lemon juice, dill (or parsley) and freshly ground black pepper. And gently simmer for about 5 minutes.

Step by step photo of making borscht soup.

What to serve with borsch:

Traditionally, borsch is served with sour cream and bread. And that’s exactly how I like it! And feel free to garnish with more fresh dill or parsley.

Storing Tips:

Beef borscht stores well and only gets better with time. I usually divide the leftover soup into plastic soup containers.

  • Refrigerate for up to 5 days.
  • Freeze for up to 3 months.

To reheat, take only the amount you’re serving and gently simmer on stovetop until heated through, or microwave for 2 minutes.

Tip

Repeated heating, or boiling the soup for too long, will cause the beet soup loose its bright color.

Beef borscht in a Dutch oven.
Beef borscht soup in a white bowl topped with dollop of sour cream.

Classic Beef Borscht

Nothing beats a bowl of wholesome borsch soup on a cold winter day. This classic beef borscht recipe features simple ingredients, classic method and authentic taste!
4.34 from 9 votes
serves: 8 servings
Prep: 15 minutes
Cook: 45 minutes
Total : 1 hour
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Leave a Review

Ingredients

For beef broth:

  • 1 lb (450g) beef cut into 1-inch cubes Note 1
  • 2 teaspoons coarse kosher salt divided

For zajarka/mirepoix:

  • 1 tablespoon olive oil
  • 2 garlic cloves pressed
  • 1 medium yellow onion
  • 2 medium carrots
  • 2 medium beets
  • 4 tablespoons tomato paste Note 2

For soup:

  • 2 medium potatoes Yukon gold or russet
  • 2 celery ribs optional
  • 1/4 cabbage 2-3 cups chopped Note 3
  • 1 bay leaf
  • ¼ cup parsley or dill chopped
  • Juice of half a lemon
  • Sour cream and bread for serving
Note: I test all my recipes with both measurements for the most precise and accurate result!

Instructions

To make beef broth:

  • In a large pot (I use 5qt Dutch oven), add beef chunks, 10 cups of cold water and 1 tablespoon of salt. Bring it to a boil over medium high heat, skimming off the scum for clearer broth. Then reduce heat to medium and simmer for about 45 minutes.

To prepare vegetables:

  • Meanwhile, wash and peel all the vegetables.
    Grate the carrots and one beet on a large box grater. And julienne the other beet. (I like the variation in texture, but you can grate them all or julienne all the carrots and beets by knife, if you want to.)
  • Cube the potatoes and slice celery into small pieces.
    Thinly slice the cabbage.
    Finely mince the onion.

To cook zajarka/mirepoix:

  • Heat the olive oil in a large skillet (I use 12-inch skillet) over medium low heat.
  • Add onion, carrots and garlic and sauté until nice and fragrant. Then stir in beets and tomato paste and cook for 8 minutes, stirring frequently.

To make the soup:

  • Once the broth has been cooking for about 30 minutes, add potatoes, celery, cabbage and bay leaf. And continue to cook the soup until potatoes are tender.
  • Once the potatoes are cooked through, reduce the heat to medium low and stir in carrot and beet mixture along with freshly squeezed lemon juice into the soup.
  • Gently simmer the soup for 5 minutes and then add freshly ground black pepper, fresh parsley or dill.
  • Serve immediately with sour cream and bread.

Tips & Notes:

Note 1: Choose beef soup bone, chuck roast, stew meat, or top sirloin beef.
Note 2: Tomato paste is key for depth of flavor. Some use ketchup too.
Note 3: You can use any variety of cabbage: green, purple, Napa. Although Napa cabbage isn’t traditional, I like how quick it cooks and its subtle texture.
Storing Tips:
Beef borscht stores well and only gets better with time. I usually divide the leftover soup into plastic soup containers.
– Refrigerate for up to 5 days.
– Freeze for up to 3 months.
To reheat, take only the amount you’re serving and gently simmer on stovetop until heated through, or microwave for 2 minutes. (TIP: Repeated heating, or boiling the soup for too long, will cause the beet soup loose its bright color.)

Nutrition Facts:

Calories: 171kcal (9%) Carbohydrates: 17g (6%) Protein: 15g (30%) Fat: 5g (8%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Cholesterol: 35mg (12%) Sodium: 713mg (31%) Potassium: 688mg (20%) Fiber: 3g (13%) Sugar: 5g (6%) Vitamin A: 2711IU (54%) Vitamin C: 26mg (32%) Calcium: 45mg (5%) Iron: 2mg (11%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Author: Shinee
Course:Soup
Cuisine:russian
Diet:Gluten Free
Beef borscht soup in a white bowl topped with dollop of sour cream.
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!
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This recipe was originally shared on February 23, 2016.

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  1. Marian Lincoln says

    Posted on 13 July 2022 at 4:02 pm

    5 stars
    I had my 1st exposure to borscht when a neighbor asked me if I’d be willing to help her do some canning. This was in 1972, I was just 16. Mrs. Stemkowski had me help her can 50 quarts of borscht that year. I can’t tell you how happy I was to come across your recipe. This is the closest I’ve seen to hers… I think she used paprika in hers.. Can’t wait to make this, it’s been 50 years since I last had any of Mrs. Stemkowski wonderful soup.

    Reply
    • Shinee says

      Posted on 14 July 2022 at 4:10 pm

      Hi, Marian! I’m SO happy you found my recipe. Hope you’ll give it a try. Please let me know how you like it! Thanks for sharing your beautiful memory!!

      Reply
  2. Natashka Cheburashka says

    Posted on 20 March 2022 at 9:07 pm

    4 stars
    I was hesitant to make this as a few of the reviews mention lack of flavor. However, since it was a simple recipe, I decided to give it a try. And I’m so glad I did! It was delicious! It was rich in flavor, almost like my mom used to make. I would of given 5 stars, however, I feel like the time isn’t accurate as it took more than an hour and I did have to add 1 qt of organic broth, which made it perfect consistency. Will be adding this one to my recipe binder 🤗

    Reply
    • Shinee says

      Posted on 23 March 2022 at 8:48 am

      Hi, Natashka!! I’m so happy you tried and liked my borscht recipe!! As you cook the soup more and more, I think it’ll come quicker for you!! Thank you SO much for your feedback!

      Reply
  3. Debra says

    Posted on 21 October 2020 at 9:44 pm

    Do you roast the beets first or do you use raw beets?

    Reply
    • Shinee says

      Posted on 21 October 2020 at 10:02 pm

      Hi, Debra. No, I don’t roast the beets. Just raw beets sautéed with carrots and tomato paste before adding to the soup.

      Reply
      • Debra says

        Posted on 24 October 2020 at 8:57 am

        Thank you. I will give this a try.

        Reply
        • Shinee says

          Posted on 26 October 2020 at 10:40 am

          Let us know how it turns out, Debra. Thank you for stopping by!

        • Varda says

          Posted on 28 July 2021 at 4:55 pm

          Try adding a lot of dill and lemon with a little bit of sugar.

        • Shinee says

          Posted on 28 July 2021 at 10:42 pm

          Hi, Varda. Yes, dill and lemon are fantastic addition too!

  4. DONNA L PEDRONCELLI says

    Posted on 23 February 2020 at 3:32 pm

    Quick comment, your borscht is missing one key ingredient—-Fresh dill.
    Esp with sour cream on top of the bowl of soup as well.
    xoxo
    I grew up in a family in New York- my father first generation American, his family all came from Russia, my mother’s father too was from Russia.
    in the Pinsk/Minsk area of Belarus. We grew up eating many Russian dishes which are simply lovely.

    Reply
    • Shinee says

      Posted on 26 February 2020 at 5:43 pm

      Hi, Donna. Thank you for sharing! Yes, fresh dill is pretty common garnish and addition to borsch. However, I don’t always use dill, mostly because our family didn’t use it growing up. I think every family has their own classic version.

      Reply
      • DONNA L PEDRONCELLI says

        Posted on 26 February 2020 at 6:45 pm

        This is so true! that’s what makes international cuisines so interesting based on family traditions passed down through the generations and flavors that vary by regions.
        Nice to chat with you, I’ll keep my eye on your blog/recipes.

        Reply
        • Shinee says

          Posted on 27 February 2020 at 2:21 pm

          Let me know if you try any of my recipes, Donna. 😉

  5. Vanessa says

    Posted on 27 March 2019 at 12:42 pm

    Thanks for sharing! Does it keep long?

    Reply
    • Shinee says

      Posted on 27 March 2019 at 11:11 pm

      Hi, Vanessa. Yes, leftover soup can be stored in fridge for couple of days, and it also freezes well.

      Reply
  6. Suzanne says

    Posted on 27 March 2019 at 12:41 pm

    This looks so good! I love that it is hearty and healthy! So satisfying!

    Reply
    • Shinee says

      Posted on 27 March 2019 at 11:11 pm

      Thank you so much, Suzanne.

      Reply
  7. Kacie says

    Posted on 13 October 2018 at 8:28 am

    Shinee,

    You wouldnt happen to have the nutritional info on this soup would you? It shoudlnt be difficult to go through and figure out but if someone else has already done it, it does make things a bit easier.

    Reply
  8. Jess says

    Posted on 12 September 2018 at 12:54 pm

    1 star
    I feel like I missed something, this must be the most bland borcht I’ve ever made. I even added fill and apple cider vinegar, as well as cubed beets and grated. 

    Reply
    • Shinee says

      Posted on 13 September 2018 at 9:26 am

      Hi, Jess. Sorry you didn’t like my borscht recipe. I guess it was so horrible it only deserved only 1 star. Oh well, I appreciate your feedback. I’m surprised though. With all that vegetables and meat, herbs and even vinegar, it was still bland?

      Reply
  9. Alia says

    Posted on 18 February 2018 at 7:19 pm

    4 stars
    Just so so. Not enough flavor and I did not enjoy the mushiness the grated vegetables added. I added beef bones, dill, salt, more pepper and an extra long simmer on the broth and it was still bland. Needs more beets and potatoes, next time I’d do onions and I wouldnt cook anything in a separate pot so the flavors actually meld. 

    Reply
    • Shinee says

      Posted on 19 February 2018 at 1:19 pm

      Hi, Alia! Thank you for your honest feedback. Onions would be a great addition. But I’m surprised you felt it didn’t have enough beets, I secretly think I add a bit too much of it. 🙂 I guess, to each their own. Stewing beets and carrots separately actually adds more flavor and it’s a traditional way of cooking borsch. But I know not everyone cooks it this way. Again, everyone has their own method. Hope you’ll find a perfect borscht recipe for you and your family.

      Reply
    • Alia says

      Posted on 21 February 2018 at 11:07 pm

      Ok, I have to up it to 4 stars. It did taste better the following days, but even more than that my 1 and 4 year olds have been chowing down on it. So maybe it’s not my exact “perfect borscht,” but it is obviously very well received. Thank you!

      Reply
      • Shinee says

        Posted on 22 February 2018 at 8:48 pm

        Yay, so happy your kiddos are loving it. My 2 year old also loves it!! Thank you for this feedback. (And I increased your original rating to 4. 😉

        Reply
  10. Carl says

    Posted on 30 December 2017 at 12:17 pm

    Hi there I’m not sure if you are still answering comments but I’m going to be making this for the first time. I have a beef on the bone like you said and want to cook it on the stove top but I didn’t see how long you cook one with the bone in… Weather this is more like an eight-hour process or you still only cook for about 45 minutes with the bone in and just discard the bone after. Thanks!

    Reply
    • Shinee says

      Posted on 31 December 2017 at 3:10 pm

      Hi, Carl. So sorry for late response. No need to boil for 8-hours, you can boil it for about an hour, and then remove from broth, cut the meat into small pieces and discard the bone. Hope you’ll enjoy!

      Reply
  11. Kayla Sirghii says

    Posted on 30 November 2017 at 7:50 pm

    5 stars
    This is a favorite of my family, my husband is Moldovan and is always asking for it. In the recipe, I don’t see anything about where in the process to add the celery in. I added it at the end with the cabbage, but I’m not sure that was enough cook time to make it soft. Just curious 🙂

    Reply
    • Shinee says

      Posted on 2 December 2017 at 10:28 pm

      Hey, Kayla! Thank you for your feedback! So glad you all loved the soup. And sorry for confusion on celery. You did it right, it goes in with cabbage. I updated the recipe to reflect that.

      Reply
  12. Jillian says

    Posted on 18 October 2017 at 8:02 am

    Hi Shinee!
    I was reading through some comments, saw the onion situation. If you were to add an onion, which I believe is usually used in this soup?, how much would you add? When would you add it?
    I LOVE borscht, and beets in general. Can’t wait to make this – it’s chilly out!

    Reply
    • Shinee says

      Posted on 18 October 2017 at 11:11 pm

      Hi, Jillian! Great question. Yes, you can definitely add onion. I’d add about 1/2 of a medium yellow onion. My husband can’t eat onion and I learned to cook without it. Hehe. Saute the onion with carrots and garlic at step 5. Hope you’ll love it, and let me know if you make it.

      Reply
  13. Margarette says

    Posted on 10 September 2017 at 11:01 am

    could u make this in a slow cooker instead of on the stove?

    Reply
    • Shinee says

      Posted on 11 September 2017 at 10:28 am

      Hi, Margarette. To be honest, I’ve never made borscht in slow cooker. But I don’t see why you couldn’t. I do recommend making the step 5 on stovetop though.

      Reply
    • Sam McBride says

      Posted on 5 January 2018 at 5:25 am

      I made it in a slow cooker and it turned out great. But I seared the meat first to hold in the juices, and I sauteed the veggies in a pan before adding them. Hope that helps.

      Reply
      • Shinee says

        Posted on 20 January 2018 at 3:03 pm

        Thanks for sharing your experience, Sam. 🙂

        Reply
  14. Olya says

    Posted on 15 June 2016 at 11:25 pm

    I was just wondering why you don’t add onion to зажарка? Other than that I make it the exact same way you do! Great pictures! 

    Reply
    • Shinee says

      Posted on 16 June 2016 at 10:41 pm

      Hi, Olya! Thanks!! Yes, I used to add onions too, but my husband doesn’t digest onion well. So that’s why I don’t use much onion in my cooking anymore.

      Reply
  15. Jess says

    Posted on 1 March 2016 at 7:53 am

    Oh my goodness this looks divine! I especially love your photography 🙂 Totally pinning, have a great day! xo

    Reply
    • Shinee says

      Posted on 2 March 2016 at 8:30 pm

      Thank you so much, Jess!

      Reply
  16. Mila says

    Posted on 29 February 2016 at 7:58 pm

    Shinee, I will definitely share a recipe for the pickle soup, it is not currently on the blog but would make a fun addition.

    I forgot to answer your question about the carrots– yes, I cok them separately the same way you do and add them to the pot towards the end.

    Reply
    • Shinee says

      Posted on 2 March 2016 at 8:29 pm

      Awesome, I’ll be watching for that recipe then. And I can’t wait to try your method next time I make borscht.

      Reply
  17. Mila says

    Posted on 27 February 2016 at 10:53 am

    Shinee, by pickle soup I meant рассольник. It’s a hard word to pronounce for my husband, so we call it “pickle soup”. Surprisingly, it is very popular in my family.

    On a side note, I grew up in Buryatia, in Ulan Ude– very close to where you are from (a small world).

    Your baby boy is adorable! Congratulations on this new addition to your family. You are such a trooper. I had unmedicated births as well and have a lot of respect for women who choose this route. Sounds like your husband made a great support team!

    Reply
    • Shinee says

      Posted on 28 February 2016 at 10:06 am

      I bet it’s hard to say рассольник! Haha And no, actually, I’ve never made that soup. Would you mind sharing your recipe, I’d love to give it a try. Or is it on your blog already?

      Ah, Buryatia, I remember having supervisors coming from Ulan-Ude at the children’s summer camp in Mongolia that we used to go. It was so hard to say good-bye to them at the end of the summer. Lovely people!! And thanks for reading my birth story. It was quite an experience and I definitely proud for going through it med-free. 🙂

      Reply
  18. Mila says

    Posted on 26 February 2016 at 3:31 pm

    Hi Shinee, your borscht looks absolutely scrumptious.

    I grew up eating borscht, and like with any comfort dish, every household has its own way to make it, which I think is totally fine.

    Growing up in Russia, I’ve never seen celery in my life, so I don’t use it in borscht. For the beets, I’ve cooked them the way you do all my life until I read a tip to boil thoroughly scrubbed whole beets (unpeeled) with the meat. Then remove, cool slightly and chop or shred. I now use this method (I just hate shredding raw beets, it’s a workout).

    Soups are definitely a life-saver when you need to feed a family. I have four kids and they all, and my Houston born and raised husband, adore Russian food and soups. Have you made pickle soup?

    Reply
    • Shinee says

      Posted on 26 February 2016 at 4:36 pm

      Hi, Mila! You’re so right, every household has its own version of any classic dish. Oh yeah, celery is totally something I started adding after I came to the U.S. And what an interesting way to cook beets. I’ll have to try that next time. So do you still make зажарку with carrots? And I totally agree about grating raw beets, it’s hell! 🙂

      Russian cuisine is absolutely delicious. No wonder your family loves it. By pickle soup, do you mean солянка? If so, I’ve had it, but I don’t usually make it.

      Reply
  19. Beth (OMG! Yummy) says

    Posted on 24 February 2016 at 8:36 am

    Such a great dish – I am lucky enough to have eaten classic Russian borscht from a friend – nothing quite like it. And this looks just as good. And congrats on being a mom for the first time!

    Reply
    • Shinee says

      Posted on 24 February 2016 at 12:55 pm

      Thank you, Beth! Hope you’ll make some borscht soon. 🙂

      Reply

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