Real Recipes From Real Home Cooks ®

best beef borscht

Recipe by
Francine Lizotte
Surrey South, BC

With a few added ingredients, this hearty and satisfying recipe is a great comfort food your family will love.

yield 8 servings
prep time 30 Min
cook time 1 Hr
method Stove Top

Ingredients For best beef borscht

  • 1 1/2 lb
    beef blade steak, trimmed and cubed into 1/2-inch pieces
  • ground himalayan sea salt, to taste and divided
  • freshly ground black pepper, to taste and divided (i always use mixed peppercorns)
  • 1 1/2 Tbsp
    canola oil
  • 2 Tbsp
  • 1 c
    yellow onions, diced
  • 1 c
    carrots, diced
  • 1 c
    celery, diced
  • 2 lg
    cloves garlic, pressed
  • 1 tsp
    ground cumin
  • 1 tsp
    ground coriander
  • 1/2 Tbsp
    granulated sugar
  • 2 Tbsp
    tomato paste
  • 3 c
    beets, peeled and diced
  • 2 c
    green cabbage, chopped into small pieces
  • 8 c
    low-sodium beef broth
  • 2 c
    low-sodium vegetable broth
  • 2 lg
    bay leaves
  • 1/2 tsp
    hot paprika
  • 1/4 c
    balsamic vinegar
  • 1/2 c
    full fat sour cream, for serving
  • 1/4 c
    fresh dill, finely chopped for garnish

How To Make best beef borscht

  • 1
    Season the beef cubes generously with ground sea salt and freshly ground black pepper; set aside.
  • 2
    In a Dutch oven over medium-high heat, add oil and when hot, working in batches, add beef cubes. Sauté the meat until browned on all sides, about 3 to 4 minutes.
  • 3
    Transfer the cubes to a bowl using a slotted spoon and set aside while working with the remaining cubes.
  • 4
    Reduce the heat to medium and add butter.
  • 5
    When it starts sizzling, add onions, carrots and celery; season generously with ground sea salt. Cook until almost soft, about 4 minutes, scraping the bottom of the pot to dislodge any brown bits.
  • 6
    Add garlic, cumin, coriander, and sugar; sauté for 30 seconds. Add tomato paste and stir to coat.
  • 7
    Return the meat and add beets, cabbage, beef, vegetable broth, and bay leaves. Stir well, increase the heat and bring the mixture to a soft boil.
  • 8
    Reduce the heat back to medium and simmer for 45 minutes.
  • 9
    30 minutes later, add paprika and vinegar; stir well. Continue cooking for the remaining 15 minutes.
  • 10
    Portion the soup into bowls, top with sour cream and garnish with dill. Serve with crusty bread.
  • 11
    To view this recipe on YouTube, click on this link >>>>