This classic borscht recipe encompasses the notable sweet and sour flavor that borscht is well known for. It is a beet-based soup that originated in Eastern Europe and is a popular dish that can be served either hot or cold. The star of the show is the beautiful beets that give it that deep reddish-purple color. Beets are naturally anti-inflammatory and are rich in nutrients and vitamins. They contain an antioxidant called betalain, which has cancer-fighting properties. Additionally, borscht usually has some type of beef and vegetables like carrots, onions, cabbage, and potatoes making it not only good for us but extremely hearty. Every bite you take of this soup is nourishing your body in the best way and your tastebuds will not complain!
What is classic borscht?
Classic borscht is a soup that originated in Eastern Europe and beets are the main ingredient. There are other vegetables like carrots, celery, onion, cabbage, and potatoes as well. It is often paired with beef, but you can make this dish vegetarian by replacing the meat with beans. It is usually topped with a dollop of sour cream and fresh herbs like dill making the dish refreshing and creamy. Borscht is known for having a slightly sweet and sour flavor from the mixture of beets and vinegar. It is quite a unique and visually appealing dish that can be served either hot or cold.
Can I make changes to borscht?
Of course! As stated above, please feel free to make this dish vegetarian by replacing the meat with beans. You can also use vegetable broth instead of beef broth. Choose your desired vegetables to pair with the beets and omit or add any additional spices. Some people add celery and take out the cabbage. Ultimately, you want to enjoy the soup how you would prefer it!
If you decide to use meat, I recommend organic, grass-fed beef. Know where your meat comes from as quality does matter for our health!
Equipment needed
- Large pot
- Measuring cups and spoons
How to make classic borscht
The ingredient list may seem a bit daunting, but the meal itself is quite simple. Essentially, you will be boiling your meat, chopping veggies, and allowing everything to simmer for some time. The flavor of everything combined is incredible.
Step 1: Cook your meat
- In your large pot on the stove, heat 2 tablespoons of oil and brown your meat on each side on medium to high heat.
- Then, fill your pot with about 6-8 cups of water, bring to a boil, reduce the heat, cover, and allow the meat to simmer for 1-2 hours.
Step 2: Prepare your vegetables
- While your meat is cooking, chop all your veggies.
- When the meat is done, remove it from the pot, and skim out any fat from the water (it will be floating at the top).
- Set the meat side, and return the pot to the stove. Add your veggies to the pot.
- Then add your broth, salt, pepper, tomato paste, red wine vinegar, and a tablespoon of honey and sugar, and bring to a boil.
- After it boils, reduce the heat to low, cover, and allow the veggies to simmer for 30-45 minutes or until tender.
Step 3: Shred your meat and cook together
- While the vegetables are simmering, shred your meat or cube it (however you prefer).
- When the vegetables have about 15 minutes left, add the meat to the pot and allow everything to simmer together for the remaining time.
- Once done, top with sour cream and fresh dill, and enjoy your beautiful classic borscht!
Classic Borscht (beet soup)
Equipment
- Large pot
- Measuring cups and spoons
Ingredients
- 1 lb grass-fed beef of your choice (I use sirloin)
- 2-3 large beets peeled and chopped or grated
- 2 large potatoes peeled and diced
- 1 large carrot peeled and chopped
- 1 small yellow onion diced
- 2 cups cabbage chopped
- 1 clove of garlic minced
- 4 cups beef broth
- 2 tablespoons red wine vinegar
- salt & pepper to taste
- 1 tablespoon sugar or honey
- 2 tablespoons avocado oil or olive oil
- 2 tablespoons tomato paste
- 1/2 cup fresh dill for garnishing
- sour cream for garnishing
Instructions
- In a large pot, heat 2 tablespoons of oil over medium heat on the stove, and brown your meat on both sides.
- Add 6-8 cups of water and bring it to a boil. Reduce the heat to low, cover, and allow the meat to simmer for 1-2 hours.
- While the meat is almost done, chop all your veggies.
- When the meat is done, remove it from the pot and skim out any fat floating at the top of the water.
- To the same pot, add your beets, potatoes, carrot, onion, cabbage, garlic, broth, vinegar, salt, pepper, sugar or honey, and tomato paste and return it to the stove.
- Bring it to a boil, reduce the heat to low, cover, and simmer for 30-45 minutes or until the veggies are tender.
- While the vegetables are cooking, shred or cube your meat and add it to the pot for the last 15-20 minutes.
- Give it a good stir, serve, garnish with dill and sour cream, and enjoy!
- This soup can be stored in an airtight container in the refrigerator for 3 days.
Nutrition
Did you try this recipe?
If so, let me know! Thank you so much for reading and happy eating 🙂
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