Borscht Recipe with Meat (2024)

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Finally, a borscht recipe with meat! I’m a borsch lover. To prove it, here’s my first borscht, my second borscht (an easier/quicker version of the first one), my superfood borscht and now this beef borscht for those of you who love a good piece of tender meat in your spoon :).

Borscht is originally Ukrainian but it is made by most Slavic people and is a very common food in Russia. If you didn’t make it to the Olympics in Sochi this year, you’ll still get a taste of Russia when you try this borscht. It will also help you to loosen up those tense shoulders as you watch the Olympics (it makes me so anxious to watch! You?). By the way, Borscht, Borsch, Borshch… potatoes, patawtos). 😉

Ingredients for Borscht with Meat:

(This list looks lengthy but the ingredients are simple)
1 lb Beef: sirloin, stew meat, or whatever kind of beef you like, really (bone-in or boneless *see note)
14 cups cold water
1 Tbsp salt + more to taste
2 large or 3 medium beets, washed, peeled and grated
4 Tbsp olive oil
1 Tbsp vinegar
1 Tbsp sugar
2 Tbsp tomato sauce, or paste (or 3 Tbsp ketchup)
1 Tbsp butter
1 medium onion, finely diced
2 carrots, grated
2 large or 3 medium potatoes, peeled and sliced into bite-sized pieces
1/2 head of small cabbage, sliced
2 tomatoes, peeled and diced (**see note)
2 bay leaves
1/4 tsp freshly ground pepper
1/4 cup chopped fresh parsley + more for garnish
2 cloves garlic, pressed

Garnish: Sour cream and fresh sprigs of parsley or dill.

How To Make Borscht with Meat:

1. Wash meat in cold water, cut into 1″ pieces and and place in a large soup pot with 14 cups cold water and 1 Tbsp salt. Bring it to a boil and remove the foam as soon as it boils (if you wait, it will be hard to get rid of the foam as it integrates into the broth and you’d have to strain it).

Lower the heat, partially cover and cook at a low boil 45 minutes – 1 hr, periodically skimming off any foam that rises to the top. Sorry, I forgot to take a picture of the foam. Maybe we’re better off??

2. Grate beets on the large grater holes (the food processor works amazingly well). Place them in a large heavy-bottom skillet with 4 Tbsp olive oil and 1 Tbsp vinegar and saute for 5 minutes, then reduce heat to med/low and add 1 Tbsp sugar and 2 Tbsp tomato sauce Mix thoroughly and saute until starting to soften, stirring occasionally (about 10 min). Remove from pan and set aside.

3. In the same skillet (no need to wash it), Saute onion in 1 Tbsp butter for 2 min. Add grated carrot and sautee another 5 min or until softened, adding more oil if it seems too dry.

4. Once the meat has been cooking at least 45 min, place sliced potatoes intothe soup pot andcook 10 min, then add cabbage, sauteed beets, onion & carrot, and chopped tomatoes. Cook another 10 minutes or until potatoes can be easily pierced with a fork.

5. Add 2 bay leaves, 1/4 tsp pepper, and more salt to taste (I added another 1/2 tsp salt).

6. Chop parsley and pressed garlic then stir them into the soup pot, immediately cover and remove from heat. Let the pot rest covered for 20 minutes for the flavors to meld.

Serve hot with fresh sprigs of parsley or dill and a dollop of sour cream if desired. Sometimes I do, sometimes I don’t. 🙂

NOTES:

*P.S. Pork can be used also. And if your meat has a bone in it, place it in the water whole. After it boils for 45 min to 1 hour, remove it from soup, cut away and discard the bone and cut meat into 1″ pieces).
**To peel whole tomatoes, blanch them in boiling hot water for 30-45 seconds, then transfer to cold water and the skin should peel right off.