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borscht stew

keepitinthekitchen avatar
Recipe by
Darci Juris
@keepitinthekitchen
Scottsdale, AZ

I once had a Russian roommate. When he learned that I had never tried Borscht stew, that it was my dad's favorite thing when I was growing up, and, that I loved beets, he immediately called his mom and got their family recipe. He made the soup, which also included potatoes, but I leave those out. Either way, when I finally got to taste it, I was a big fan! I absolutely love this stew now, and make it at least once every winter. I prefer to leave out the beef and potatoes, but those are optional add-ins.

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yield 6 -8
prep time 30 Min
cook time 2 Hr
method Stove Top

Ingredients For borscht stew

  • 4 c
    beef broth (use gluten free broth if you prefer)
  • 1 lb
    bone-in beef shank (optional)
  • 1 lg
    onion, peeled and quarted
  • 4 lg
    red beets, peeled and shredded (easiest to use a food processor)
  • 2 lg
    carrots, peeled and chopped
  • 2 c
    potatoes, chopped into bite size chunks (optional)
  • 1/2
    purple cabbage head, thinly sliced
  • dash
    salt and pepper
  • 1/4 c
    fresh parsley, chopped
  • sour cream for garnish (leave out for dairy free)

How To Make borscht stew

  • 1
    Bring 2 cups of the beef broth, the beef shank, and onion to boil in large pot. Reduce heat, cover, and simmer until meat is tender, about 1 hour 30 minutes.
  • 2
    Transfer meat to work surface; trim fat and chop meat; transfer to bowl and set aside.
  • 3
    Add remaining 2 cups broth, beets, potatoes and carrots; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes.
  • 4
    Stir in meat and cabbage; cook until cabbage is tender, about 15 minutes. Season to taste with salt and pepper.
  • 5
    Ladle soup into bowls. Top with a dollop of sour cream and chopped parsley.
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