Beef Borscht

Beef Borscht Recipe

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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


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fresh beets, 2 cut into chunks and 2 diced
peeled carrots, 2 cut into chunks and 2 diced
red potatoes, 2 cut into chunks and 2 diced
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
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


  • 1Mix the Italian dressing, garlic, and tumeric together. Add the chunks of beef of strips of steak and coat. Let marinate at least 2 hours.
  • 2Place 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.
  • 3Bring to a boil, cover, and simmer until everything is tender. Add water if needed.
  • 4Puree and place back into the pan. Add the chopped vegetables. Add water if needed, this is a soup.
  • 5Cook until the vegetables are tender. Taste for salt and add if needed.
  • 6Put the beef on skewers and cook either on a grill or hot skillet.
  • 7Serve 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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