Beef & Beet Borscht
A comforting Eastern European classic, this Beef & Beet Borscht combines tender beef, roasted beets, cabbage, and fresh dill in a rich broth—beautifully balanced with a touch of vinegar and sour cream.
8 Servings
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
This Beef & Beet Borscht is naturally gluten-free when prepared with certified gluten-free beef broth and vinegar. Always double-check labels for additives or thickeners that may contain gluten. Serve with gluten-free bread or crackers if desired.