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 mins
Cook Time1 hour hr
Passive time0 minutes mins
Servings: 8
Author: Francine Lizotte
Course: Soups & Chowders
Cuisine: Eastern Europe
Keyword Beef, Comfort Food, Easy Recipe, Gluten Free, Healthy, One Pot Meals, Vegetables
- 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
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.