This comforting Beef & Beet Borscht is filled with roasted beets, tender beef, cabbage, and dill — hearty, earthy, and deeply satisfying.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
I wasn’t always a “borscht person.” Honestly, the first time I saw it, I thought — nope, not eating that. Bright pink soup? Hard pass. But then a few winters ago, I went on this short trip — nothing fancy, just a cold weekend getaway where I wandered into this tiny Eastern European café. You know the kind of place — chipped teacups, lace curtains, a woman behind the counter who looks like she’s been making soup since forever.
She handed me a bowl of Beef & Beet Borscht before I even decided what I wanted. Said, “It’ll warm you up.” And wow — it did more than that. It hit every cold, tired, homesick nerve I didn’t even realize I had.
When I came home, I was determined to make it myself. The first attempt? Let’s just say my kitchen looked like I’d staged a beet massacre. My cutting board turned magenta. My hands stayed pink for two days. But once that first spoonful hit — the tangy broth, the slow-cooked beef, the earthy beets — I got it. This was comfort food in its purest form.
Now, every time winter rolls in and the air smells like snow, I pull out my big soup pot and start chopping. It’s become a ritual. The kind where time slows down, and you end up stirring more than just soup.
Why You’ll Love This Beef & Beet Borscht Recipe?
I could tell you this Beef & Beet Borscht is healthy, hearty, or Instagram-pretty (and yeah, it’s all that), but honestly — it just feels good. You know how some meals taste like a memory? This is one of those.
It’s the kind of soup that hugs you back. Rich but not heavy, slightly sweet but tangy from the vinegar. Every spoonful has this balance — beef for depth, cabbage for crunch, dill for brightness. And the color? It’s so vibrant it could make a gloomy day look alive again.
Plus, it’s even better the next day. I swear the leftovers taste like the soup just had time to think about its life choices overnight and came back more confident.
Ingredient Notes:
Let’s talk about what makes this Beef & Beet Borscht special — and yeah, there’s a reason for every single ingredient here.
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Beef shank or stew meat: Go for something with a bit of bone or fat. That slow simmer gives the broth that deep, cozy flavor that makes you want seconds.
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Beets: The showstopper. Roast them. Don’t just toss them in raw — roasting brings out this caramelized sweetness that balances all that tang later.
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Cabbage: It softens but still has a bite — a little texture in every spoonful.
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Carrots and potatoes: The comfort combo. They soak up all that beefy goodness and make the soup hearty enough to be dinner on its own.
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Dill: I know not everyone loves dill, but in borscht, it’s non-negotiable. It lifts everything.
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Vinegar: The secret handshake of a good borscht. It gives the whole soup that zingy note that makes you go “Ohhh, that’s it.”
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Sour cream: Not just for looks. It cools the heat, smooths the tang, and turns that deep red broth into this pinky swirl of heaven.
And if you end up with beet juice splatters on your shirt? Consider it a culinary tattoo.
How To Make Beef & Beet Borscht?
This isn’t a 30-minute dinner, and honestly, that’s kind of the point. Beef & Beet Borscht isn’t rushed — it’s meant to simmer, to fill your home with that rich, earthy aroma that makes people wander into the kitchen asking, “What’s cooking?”
Step 1: Brown the beef and onions.
Get your pot hot, drizzle in oil, and sear the beef. Let it get a little golden — that’s flavor talking. Toss in onions and let them go soft and fragrant. You’ll smell that cozy kitchen magic starting.
Step 2: Simmer until tender.
Add broth, lower the heat, cover it, and walk away for a bit. This is your “sip some coffee and watch the window fog up” phase. After about an hour and a half, your beef should be tender enough to fall apart when you poke it.
Step 3: Roast those veggies.
While the beef’s doing its thing, preheat your oven to 400°F. Toss your beets and carrots in olive oil, roast 15 minutes, then add potatoes and roast 15 more. Everything gets sweet and caramelized — it’s worth the extra pan to wash.
Step 4: Bring it all together.
Chop the beef, skim the broth, and toss in the roasted veggies, cabbage, and dill. Let it simmer gently — just long enough for everything to meet and mingle.
Step 5: The final touch.
Stir in red wine vinegar, taste it, and tweak the salt and pepper. Don’t be afraid to add another splash of vinegar if you’re craving that brightness. Then ladle it into bowls, top with sour cream and a sprinkle of dill, and just… take a breath. You did it.
Want To Save This Recipe?
Storage Options:
This soup? Oh, it ages like fine wine.
Let it cool, stash it in the fridge, and the next day — boom — it’s even better. The flavors deepen, the color gets richer, and somehow it tastes more complete. It’ll last about five days in the fridge, or three months in the freezer (just skip the sour cream until serving).
When you reheat it, do it slowly on the stove. Microwave borscht just feels wrong.
Variations and Substitutions:
You know how everyone’s grandma makes their version of chicken soup? Borscht’s kind of the same way — it’s flexible, forgiving, and personal.
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No beef? Go vegetarian with veggie broth and a can of beans. Still hearty, still delicious.
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Want it tangier? Add a bit more vinegar or even a squeeze of lemon.
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Feeling spicy? A pinch of chili flakes gives it a modern twist.
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Not into dill? I mean, we can’t be friends (kidding). Try parsley or thyme instead.
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Short on time? Use precooked beets. It’s not the same, but it’ll get dinner on the table faster.
What to Serve with Beef & Beet Borscht?
If you’re serving this Beef & Beet Borscht to friends, expect them to ask for bread before they’ve even tasted the soup. It’s that kind of meal.
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Crusty bread or rye toast: Because let’s be real — the best part is dunking.
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Garlic rolls: Bonus points if they’re warm and buttery.
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A simple salad: Helps balance the richness.
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A small glass of vodka or red wine: Not required… but also not discouraged.
Frequently Asked Questions:
Do I have to roast the veggies?
Technically no, but let’s be honest — roasting takes this from good to unforgettable.
What cut of beef works best?
Beef shank is perfect — stew meat works too. Just make sure it’s something that loves a slow simmer.
My soup’s too thin!
That’s not a mistake — borscht is meant to be brothy. But if you like it thicker, toss in an extra potato or simmer uncovered for a bit longer.
So there you go — my version of Beef & Beet Borscht. It’s rich, messy, full of color, and somehow always hits the right emotional note. It’s one of those recipes that reminds you why home cooking is worth the effort — the kind that smells like a memory even before it’s done.
Try it sometime soon, especially when it’s gray outside. And when you do, tell me — are you a swirl-the-sour-cream kind of person, or do you just plop it right on top? (No judgment either way… well, maybe just a little.)
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Beef & Beet Borscht
Ingredients
- 3 tsp extra virgin olive oil or vegetable oil divided
- 1 ¼ lb bone-in beef shank with plenty of meat or 1 lb beef stew meat, excess fat trimmed
- 1 large onion chopped (approx. 1 ½ c)
- 8 c beef broth or beef stock divided
- 4 large beets about 1 ½ lb, peeled and chopped
- 4 carrots 1 lb, peeled and chopped
- 1 large russet potato 6 oz, peeled and diced into ½-inch cubes
- 2 c thinly sliced cabbage
- ¾ c fresh dill chopped (divided)
- 3 tbsp red wine vinegar
- 1 c sour cream
- Salt and freshly ground black pepper to taste
Instructions
Brown the beef and sauté the onions:
- Heat 2 tsp of oil in a large, heavy-bottomed pot over medium-high heat. Add the beef shank or stew meat and brown lightly on one side before turning. Once browned, add the chopped onion and cook for approximately 5 minutes, or until softened and aromatic.
Simmer the beef until tender:
- Add 4 cups of beef broth to the pot with the browned beef and onions. Bring to a boil, then reduce heat to low. Cover and simmer gently for 1 hour and 30 minutes, or until the beef is very tender and nearly falling apart.
Preheat the oven and prepare the vegetables:
- While the beef simmers, preheat the oven to 400°F (200°C). Peel and chop the beets, carrots, and potato into ½-inch pieces.
Roast the vegetables:
- Toss the beets and carrots with 1 tsp of olive oil and spread them on a foil-lined baking sheet. Roast for 15 minutes. Add the potatoes, drizzle with a little more oil, and continue roasting for another 15 minutes until the vegetables are slightly caramelized and tender.
Remove and prepare the meat:
- Once the beef is tender, remove it from the pot and set aside to cool slightly. Skim any excess fat from the broth. If using a shank, discard the bone and any connective tissue. Chop the meat into bite-sized pieces.
Combine the soup ingredients:
- Return the pot to the stove and add the remaining 4 cups of beef broth. Add the roasted vegetables, chopped beef, sliced cabbage, and half of the dill. Bring to a simmer and cook for about 15 minutes, or until the cabbage is tender.
Season and finish:
- Stir in the red wine vinegar and season with salt and freshly ground black pepper to taste. Adjust acidity or salt as needed depending on the broth’s saltiness.
Serve:
- Ladle the hot borscht into bowls. Top each serving with a generous spoonful of sour cream and sprinkle with the remaining fresh dill before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
