Borscht (Beet and Vegetable Soup)

Great fall soup using a variety of seasonal veggies. Borscht is traditionally served cold, but this recipe is also delicious at room temperature, or heated. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 minutes
Course Lunch, Main Course, Soup
Cuisine Ukrainian
Servings 8
Calories 161 kcal

Ingredients
  

  • 2 tsp extra virgin olive oil or vegetable oil or lard or bacon fat
  • 1 lbs stew meat* beef or pork stew, cut into bite-sized pieces
  • 1 large onion* chopped (about 1 1/2 cups)
  • 2 ribs celery* Diced, optional
  • 8 cups beef broth* pork or chicken, divided (see instructions on Homemade Bone Stock)
  • 4 beets* large, about 1 1/2 pounds, peeled and chopped (or grated)
  • 2-3 carrot* approx. 1 pound, peeled and chopped (or grated)
  • 2 potatoes* large, approx. 1 pound, peeled and cut into 1/2-inch cubes
  • 2 cups cabbage* thinly sliced
  • 3/4 cup dill* fresh chopped
  • 3-5 tbsp red wine vinegar to taste
  • 2-3 tbsp tomato paste
  • 1 cup sour cream
  • salt + pepper to taste

Instructions
 

  • Heat 2 teaspoons oil in a large, thick-bottomed pot on medium high heat. Add the stew meat. Let it brown lightly on one side, then turn over.
  • Add the chopped onions (and celery) to the pot. Let the onions cook and soften, about 5 minutes.
  • Pour 4 cups of stock over the beef and onions in the pot. Bring to a boil. Lower the heat to a simmer, cover and cook until the meat is falling-off-the-bone tender, about 30 minutes - 1 hour.
  • While the beef is cooking, prep the beets, carrots, and potato: Peel and chop the beets, carrots, and potatoes into 1/2-inch pieces. Or if you prefer… you can grate the beet and carrots for a smoother soup.
  • Once the beef has cooked through until tender, add remaining broth, tomato paste, carrots, beets, diced potatoes and sliced cabbage, and a half cup of the fresh dill. Bring to a simmer, and cook for another 15 minutes or so, until the cabbage and potatoes are cooked through. NOTE: If you grated the beets and carrots you might want to cook the potatoes and cabbage for 5-10 minutes before adding these because they will take less time to cook.
  • Add the vinegar and season to taste with salt and freshly ground black pepper.
  • The soup is best made a day ahead. (The longer the soup sits the more it will all turn the deep red color of beets.)
  • Serve ladled into bowls with a dollop of sour cream and a sprinkling of fresh dill.

Notes

Could also be made vegetarian by omitting the beef/pork and using vegetable stock.

Nutrition

Calories: 161kcalCarbohydrates: 18gProtein: 8gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 17mgSodium: 575mgPotassium: 932mgFiber: 3gSugar: 8gVitamin A: 3204IUVitamin C: 21mgCalcium: 89mgIron: 2mg
Keyword beef, beets, carrots, dill, onions, potatoes