Borscht Stew

Darci Juris


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.

☆☆☆☆☆ 0 votes
30 Min
2 Hr
Stove Top


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

How to Make Borscht Stew


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

Printable Recipe Card

About Borscht Stew

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Polish
Dietary Needs: Gluten-Free, Low Fat, Low Carb
Other Tag: Healthy
Hashtag: #borscht