Go Back
–+ servings
Print Recipe Add to Collection
5 from 2 votes

Best Beef Borscht

With a few added ingredients, this hearty and satisfying Best Beef Borscht recipe is a great comfort food your family will love.
Prep Time30 minutes
Cook Time1 hour
Passive time0 minutes
Servings: 8
Author: Francine Lizotte
Course: Soups & Chowders
Cuisine: Eastern Europe
Keyword Beef, Comfort Food, Easy Recipe, Gluten Free, Healthy, One Pot Meals, Vegetables

Ingredients

  • 1 1/2 lbs. beef blade steak, trimmed and cubed into 1/2-inch pieces
  • ground Himalayan sea salt, to taste and divided
  • freshly ground black pepper, to taste and divided (I always use mixed peppercorns)
  • 1 1/2 tbsp. canola oil tips & tricks
  • 2 tbsp. butter
  • 1 cup yellow onions, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced tips & tricks
  • 2 large cloves garlic, pressed
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1/2 tbsp. granulated sugar
  • 2 tbsp. tomato paste tips & tricks
  • 3 cups beets, peeled and diced
  • 2 cups green cabbage, chopped into small pieces
  • 8 cups low-sodium beef broth
  • 2 cups low-sodium vegetable broth
  • 2 large bay leaves
  • 1/2 tsp. hot paprika
  • 1/4 cup balsamic vinegar
  • 1/2 cup full fat sour cream, for serving
  • 1/4 cup fresh dill, finely chopped for garnish tips & tricks

Directions

  • Season the beef cubes generously with ground sea salt and freshly ground black pepper; set aside.
  • In a Dutch oven over medium-high heat, add oil and when hot, working in batches, add beef cubes. Sauté the meat until browned on all sides, about 3 to 4 minutes.
  • Transfer the cubes to a bowl using a slotted spoon and set aside while working with the remaining cubes.
  • Reduce the heat to medium and add butter.
  • When it starts sizzling, add onions, carrots and celery; season generously with ground sea salt. Cook until almost soft, about 4 minutes, scraping the bottom of the pot to dislodge any brown bits.
  • Add garlic, cumin, coriander, and sugar; sauté for 30 seconds. Add tomato paste and stir to coat.
  • Return the meat and add beets, cabbage, beef, vegetable broth, and bay leaves. Stir well, increase the heat and bring the mixture to a soft boil.
  • Reduce the heat back to medium and simmer for 45 minutes.
  • 30 minutes later, add paprika and vinegar; stir well. Continue cooking for the remaining 15 minutes.
  • Portion the soup into bowls, top with sour cream and garnish with dill. Serve with crusty bread.