Beef Borscht (beets are NOT the key)
Beef Borscht (beets are NOT the key)
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Beef Stock (make at least 1 day ahead):
4 beef marrow bones, dried on paper towels
1.5 Lb (680g) beef shins or some other braising cut, dried on paper towels
Oil for browning the meat and bones
12 oz (355ml) belgian style beer (or water)
4 qt (4 liters) cold water
2 bay leaves
Rub the marrow bones with oil, place on a foil lined broiler safe dish and put under the broiler until brown. Flip and brown the other side.
Cut a few shallow slits into the outer membrane of the shins. Set a large pot (8qt) over high heat. Add a little oil. When the oil is hot, sprinkle the beef shins with salt and add to the pot in a single layer. Cook until brown. Flip and brown the other side. Add the browned marrow bones, beer, water, bay leaves, and the fat from the pan where you cooked the bones. Bring to a boil. Reduce the heat to low and simmer very gently uncovered for 2.5 hours or until the meat is fork tender. Remove the meat to a bowl, cover with a bit of stock so that it doesn’t dry out, and continue to cook the bones for another 1-4 hours (optional). Once the meat cools, remove any grizzle and put back in the stock. Refrigerate the meat. Cool the stock until warm. Remove the bones. Strain through a fine mesh strainer (I strain into a different pot, in which I plan to make the soup). Cool to room temp and refrigerate overnight.
Sofrito:
1 Lb (450g) shredded carrots
1 Lb (450g) diced yellow onions
2 minced garlic cloves
1 cup (200g) canned diced tomatoes
1 tsp pomegranate molasses or to taste (optional)
Olive oil as needed (5-6 Tbsp)
Set a large stainless steel skillet over medium heat. Add 3 Tbsp oil. When the oil is hot, add the carrots and a pinch of salt. Cook stirring occasionally until the carrots are soft and brown, about 15 min. Remove the carrots to a bowl. Add another 3 Tbsp oil and the onions. Season with salt and cook stirring occasionally until translucent and golden brown, about 15 minutes. Add the garlic and cook until aromatic, 1-2 minutes. Return the carrots to the pan. Add the tomatoes and cook stirring occasionally until all the juices are gone. Take off heat and season with pomegranate molasses and salt.
The soup:
14 oz (400g) beets, thoroughly washed
12 oz (350g) yukon gold potatoes, peeled and diced
5 oz (150g) carrots, cut into half circles (or quarter circles if they are huge)
12 oz (350g) green cabbage, shredded
Preheat the oven to 350F. Wrap the beets in foil and bake until tender, about 40-80 min depending on the size. Cool, peel, and grate.
Degrease the stock and bring to a simmer. Add the potatoes and salt to taste. Simmer gently for 10 minutes. Add the carrots and the cabbage. Simmer gently until the potatoes are very soft, 10-20 minutes. Add the beef from the stock, the beets, and the sofrito. At this point it might look more like a stew than a soup. Add enough water to get a soup consistency and bring to a simmer. Season carefully with salt and let sit off heat for at least 30 minutes.
Can be served immediately or cooled and refrigerated for 5 days.
Garnishes:
Sour cream (a must :)
Crispy Bacon, chopped up (optional)
Dill (optional)
Pour the soup into bowls. Top with sour cream and any other toppings.
For a truly luxurious version of this soup, use the recipe for my beer braised short ribs: and make the stock with leftover short ribs bones:
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AUTHENTIC UKRAINIAN BORSCHT RECIPE (Борщ) | my grandma's beet soup
Today I'm sharing my grandma’s Ukrainian Borscht Recipe I grew up eating in Ukraine every single week. This iconic red beet soup is made with beef (or vegetarian), cabbage, potatoes, carrots, garlic and dill, and then served with a dollop of sour cream and rye bread.
⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️
►INGREDIENTS:
12 cups water, beef or vegetable broth/stock
5 cups green or red cabbage thinly sliced
1 large onion chopped
3 medium carrots chopped
2 tbsp olive oil
3 large beets peeled and cut into matchsticks
4 large potatoes peeled and cubed
6 oz can tomato paste low sodium
2 tsp salt
3 bay leaves
1 tbsp white vinegar
Pinch of sugar or maple syrup
3 large garlic cloves grated
Ground black pepper to taste
1/4 cup dill or parsley finely chopped
Yogurt sour cream and rye bread, for serving
????Printable recipe
►DIRECTIONS:
1. In a large pot (I use 6 quart Dutch oven), add broth, bay leaves and bring to a boil. In the meanwhile, wash, peel and cut vegetables.
2. Once broth is boiling, add cabbage, cover and bring to a boil. Then reduce heat to low and cook for 20 minutes.
3. In the meanwhile, preheat large skillet on medium heat and swirl 1 tbsp of oil to coat. Add onion, carrots and saute for 5 minutes, stirring occasionally.
4. Add beets, remaining 1 tbsp of oil and cook for another 3-4 minutes.
5. Transfer sauteed veggies to a pot along with potatoes, tomato paste and salt. Cover, bring to a boil and cook on low heat for 20 minutes.
6. Turn off heat. Add vinegar, sugar, garlic and pepper. Stir and let borscht sit for 10 minutes to allow flavours to marry each other. Add dill, stir and adjust any seasonings to taste.
7. Serve hot with a dollop of yogurt or sour cream, bread and garlic clove on the side (this is not for everyone).
Store and reheat: Refrigerate borscht in a large pot you cooked it in for up to 5 days. Reheat by simmering on low in small pot only amount you are planning to consume.
Freeze: Freeze in an airtight glass container for up to 3 months. Then thaw on a counter overnight and reheat.
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⏰TIMESTAMPS:
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00:38 Chop vegetables
01:35 Make zazharka
01:50 Cook cabbage
02:32 Combine everything in one pot and cook
03:09 Add seasonings
03:49 How to serve borscht soup
04:10 Make rye garlic toast
04:35 Taste test
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Hello! My name is Olena Osipov and I create healthy easy recipes on ifoodreal.com. Quick dinners, and a lot of healthy Instant Pot and Air Fryer recipes. I'm a mom to 2 boys and soon-to-be Certified Nutrition Coach and Cornell University Healthy Living program graduate. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too. Read more about me
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Polish borscht - Vegetarian borscht recipe video
A traditional Polish beetroot soup, this borscht is both vegetarian and vegan. A healthy way to enjoy beetroot, this soup will warm you up on a chilly night! Watch the video and find the full recipe here:
A celebration of earthy beetroot flavour, this back-to-basics borscht recipe from Poland is simply delicious. Being vegetarian and even vegan, it can be enjoyed by everyone with no compromise on authenticity. This borscht is traditionally enjoyed in Poland on Christmas Eve, but you can make it any time!
Find this Polish recipe and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:
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How to Make Authentic Borscht Recipe (Красный борщ)
This is a genuine Russian beet and cabbage soup recipe, easy, delicious and heartwarming. Beef, cabbage, beets, potatoes, and no strange additions or shortcuts you find in many borscht soups today - Borscht is so popular, that it was even eaten by Soviet cosmonauts in space. With roots from Ukraine, it's popular in Russia, Poland and across Eastern Europe. Music is called From Russia with Love by Huma-Huma.
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Classic Red Borscht | Borsch Recipe (Beet Soup) - Natasha's Kitchen
This is a classic Ukrainian Borscht Recipe, just like Mom used to make. I love the deep ruby color of this borsch; so healthy and nutritious. Dinner is served!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Ingredients For Borscht (борщ) Soup:
►3 medium beets peeled and grated
►4 Tbsp olive oil divided
►4 cups reduced-sodium chicken broth + 6 cups water
►3 medium Yukon potatoes peeled and sliced into bite-sized pieces
For Borsch Zazharka (Mirepoix):
►2 celery ribs trimmed and finely chopped
►2 carrots peeled and grated
►1 small red bell pepper finely chopped, optional
►1 medium onion finely chopped
►4 Tbsp ketchup or 3 Tbsp tomato sauce
Additional Borscht Flavorings:
►1 can white cannellini beans with their juice
►2 bay leaves
►2-3 Tbsp white vinegar or to taste
►1 tsp sea salt or to taste
►1/4 tsp black pepper freshly ground
►1 large garlic clove pressed
►3 Tbsp chopped dill
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#natashaskitchen #soup #borscht
Beef Borscht Recipe - How to Make Beef and Beet Soup
Learn how to make a Beef Borscht Recipe! Go to for the ingredient amounts, more information, and over 750 more video recipes! Enjoy this easy Beef Borscht Recipe!