Ukrainian · Dinner · Medium
Beef Borscht
- Total
- 3 hr 50 min
- Prep
- 25 min
- Serves
- 8
- Calories
- 430
Beef, beets and cabbage make a deep red soup with potatoes, kidney beans and a little prune sweetness, finished with dill and cool creme fraiche.
A slow beef broth gives Beef Borscht a hearty base before the vegetables go in. The beets cook separately with onion and tomato, keeping their sweetness concentrated before they join the soup.
Use boneless shin or chuck and let it become fully tender first. Cut the potatoes small and shred the cabbage finely so the final vegetable cooking stage stays short.
Method
Combine beef shin, halved onion, bay leaves, water, salt and black pepper in a soup pot. Bring to a simmer, skim the surface and cook covered over low heat for until the beef pulls apart easily and is well above 145°F. Remove onion and bay leaves.
Add potatoes and simmer for until nearly tender. Meanwhile, heat sunflower oil in a skillet over medium heat and cook chopped onion and carrot for , then add beets and red bell pepper and cook for .
Stir canned tomatoes and prunes into the beet mixture and simmer for . Add everything to the soup with green cabbage and kidney beans; simmer for until the cabbage and potatoes are tender.
Ladle into deep bowls and add a spoonful of creme fraiche and a scattering of dill to each.
Forkue tips
- A coarse grater makes the beets quick to cook and easier to eat with the other vegetables.
Storing and reheating
Refrigerate the soup for 4 days or freeze without creme fraiche for 3 months. Reheat gently and add the cream and fresh dill after serving.
Kitchen gear
Forkue may earn a commission from links on this page, at no extra cost to you.Nutrition per serving, estimated
Beef Borscht: FAQ
Can I use chuck instead of shin?
Yes. Both suit slow simmering; cook until the meat separates easily with a fork before adding the vegetables.
Why add prunes?
They give a little sweetness and body to balance the earthy beets. Chop them finely so they blend into the broth.
How do I store and reheat Beef Borscht?
Refrigerate the soup for 4 days or freeze without creme fraiche for 3 months. Reheat gently and add the cream and fresh dill after serving.
How long does Beef Borscht take?
About 3 hr 50 min in total: 25 min prep and 3 hr 25 min cooking.
What do I need to make Beef Borscht?
The key ingredients are beef shin, onions, bay leaves, potatoes, carrot and beets, plus pantry basics.
Any tips for Beef Borscht?
A coarse grater makes the beets quick to cook and easier to eat with the other vegetables.
