Beef Borscht
kitty
| April 11, 2023
SKIP TO RECIPE
Beef borscht is a classic and traditional comfort food featuring earthy, sweet beets and tender beef chunks. While it can be made without the beef and is still delicious, the beef adds more richness and depth that make this a substantial bowl of soup. You can also opt to omit the cabbage, for sensitive guts, and it’ll be equally great.Â
In my opinion, this soup is the best use for beets, so I always make a batch of this anytime I stock up on the ruby red root veg. With only a few beets, this soup turns the most beautiful deep, magenta color. It’s hard to believe it’s natural; and its sweet, earthy flavor is unlike anything else. This humble soup is full of simple ingredients packed with big flavor that promise warmth and satisfaction. Top with fresh parsley and a dollop of sour cream, and enjoy with a piece of crusty bread for a filling bowl of comfort.
INGREDIENTS
- 1 pound sirloin steak, cubed
- 1 tablespoon olive oil
- 4 large beets, peeled and cubed
- 4 carrots, peeled and chopped
- 4 stalks celery, chopped
- 1 large onion, chopped
- 2 cups cabbage, chopped (optional)
- 6 cups chicken broth
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 bay leaves
- 1 tablespoon parsley, finely chopped, plus extra for garnish
- Sour cream, for topping
INSTRUCTIONS
- In a large pot or Dutch oven, brown cubed beef in batches until no longer pink, about 10 minutes. Remove from the pot and set aside on a plate.
- In the same pot, heat the olive oil over medium heat. Add in onions and cook until pale, about 5 minutes. Add in celery and carrots, stirring until warmed through, another 5 minutes. Finally, add in the beets, cabbage (if using) salt, black pepper, bay leaves, stirring for another minute, then add in chicken broth and bring to a boil uncovered, about 10 minutes.
- Add beef back into the pot, cover and lower heat to medium-low, simmering for at least 2 hours, until vegetables and beef are tender.
- Just before serving, remove from heat and stir in chopped parsley. Serve with a garnish of fresh parsley, dollop of sour cream, and crusty bread.
