Borscht(Russian Beef, Vegetable Soup)
A hearty Russian beet and beef soup with vibrant flavors, tender vegetables, and rich broth, perfect for comforting meals and family gatherings.
Ingredients
- 1 1/2 lb. beef, cubed for stew ⓘ
- 1 small onion, chopped
- 3 celery stalks, sliced 1/4-inch thick ⓘ
- 12 oz. can sliced beets ⓘ
- 12 oz. can tomato sauce
- 1/2 bunch fresh parsley, finely chopped ⓘ
- salt and pepper to taste ⓘ
- 3 medium carrots, sliced 1/4-inch thick ⓘ
- 1 whole green bell pepper, chopped ⓘ
- 3 large potatoes, peeled and cut into 1-inch cubes ⓘ
- 1 small head green cabbage, coarsely shredded ⓘ
- 1 large bay leaf ⓘ
Instructions
- Bring the beef to a boil in a large stockpot.
- Add the bay leaf and continue boiling until the beef is tender, about 30 minutes.
- Skim off and discard any foam that develops during boiling.
- Add carrots, onion, celery, beets, and green bell pepper to the beef broth.
- Boil until the beets are nearly white, approximately 20 minutes.
- Add potatoes and tomato sauce to the soup.
- Cook until the potatoes are tender, about 15 minutes.
- Stir in the shredded cabbage and chopped parsley.
- Boil until the cabbage is tender, approximately 10 minutes.
- Season with salt and pepper to taste before serving.
Tips & Substitutions
For added depth of flavor, consider browning the beef before boiling. If you don't have fresh parsley, dried can be used in smaller quantities. You can substitute other root vegetables like parsnips or turnips for variety. For a vegetarian option, use vegetable broth and omit the beef, which transforms this into a delicious Russian Cabbage Soup.
Serving Suggestions
Serve the borscht hot, garnished with a dollop of sour cream and a sprinkle of fresh parsley. It pairs beautifully with crusty bread or a side of pickled vegetables for a traditional touch. This hearty soup also complements a simple salad or can be enjoyed as a starter for a larger meal featuring beef recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm on the stovetop over low heat, stirring occasionally, until heated through. You can also freeze the soup for up to 3 months; just be aware that the texture of the cabbage may change slightly upon reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Borscht(Russian Beef, Vegetable Soup) contains roughly 1106 calories, with 25g protein, 141g carbohydrates, and 54g fat. It is an excellent source of vitamin A (199% of the Daily Value), iron (114% of the Daily Value), and dietary fiber (105% of the Daily Value). Note that it is relatively high in sodium, at 1431mg per serving (62% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make borscht ahead of time?
Yes, borscht can be made a day in advance. In fact, the flavors often improve after sitting overnight. Just store it in the refrigerator and reheat gently before serving. Be mindful that the vegetables will soften slightly upon reheating.
What can I substitute for beets in borscht?
If you don't like beets, you can use cooked sweet potatoes or even roasted red peppers for a different flavor profile. However, beets are traditional to borscht and provide its signature color and taste.
Is there a vegetarian version of borscht?
Absolutely! You can easily make a vegetarian borscht by replacing the beef with vegetable broth and omitting the meat. Increase the amount of root vegetables and add beans or lentils for protein, maintaining the rich flavors of this classic soup.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).