Beef Borscht

Beef Borscht

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Pamela Rappaport


This soup is served hot unlike many borscht soups. I also often chop the beet greens and add them to the soup. We love them but it's not traditional.


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30 Min
2 Hr
Stove Top


  • 4
    fresh beets, 2 cut into chunks and 2 diced
  • 4
    peeled carrots, 2 cut into chunks and 2 diced
  • 4
    red potatoes, 2 cut into chunks and 2 diced
  • 1
    large onion, chopped
  • 2 c
    beet juice
  • 2 c
    beef stock
  • 1/2 c
    red wine
  • 1 Tbsp
    white vinegar
  • ·
    salt and pepper to taste
  • 1
    bay leaf

  • 1/2 lb
    beef chunks or strips of skirt steak
  • ·
    italian dressing
  • 1 clove
    garlic minced
  • 1/2 tsp
    ground tumeric
  • ·
    sour cream

How to Make Beef Borscht


  1. Mix the Italian dressing, garlic, and tumeric together. Add the chunks of beef of strips of steak and coat. Let marinate at least 2 hours.
  2. Place the chunked beets, carrots, potatoes and half the onion in a sauce pan. Add the beet juice, beef stock, wine, vinegar, bay leaf and salt and pepper.
  3. Bring to a boil, cover, and simmer until everything is tender. Add water if needed.
  4. Puree and place back into the pan. Add the chopped vegetables. Add water if needed, this is a soup.
  5. Cook until the vegetables are tender. Taste for salt and add if needed.
  6. Put the beef on skewers and cook either on a grill or hot skillet.
  7. Serve the soup in bowls with a skewer of beef laying across the top. Add a dollop of sour cream.

Printable Recipe Card

About Beef Borscht

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: Eastern European
Dietary Needs: Gluten-Free
Hashtags: #russian #soup

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