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beef borscht

Pamelalala avatar
a recipe by
Pamela Rappaport
@Pamelalala
The Villages, FL

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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serves 6
prep time 30 Min
cook time 2 Hr
method Stove Top

Ingredients For beef borscht

  • 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
  • MEAT AND MARINADE
  • 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.
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