Borscht Recipe with Meat

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.

Meat Borsch

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 crud as soon as it boils (if you wait, it will be hard to get rid of the crud 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 crud that rises to the top. Sorry I forgot to take a picture of the crud. 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 into the soup pot and cook 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).

Meat Borsch-12

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.

Meat Borsch-13

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

A must try this Ukrainian borscht recipe with beef for those of you who love a good piece of tender meat in your spoon. Serve with dollop of sour cream.

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. 

Borscht Recipe with Meat

4.9 from 73 reviews
Prep time:
Cook time:
Total time:
Borscht is originally Ukrainian but it is made by most Slavic people and is a very common food in Russia. P.S. The list of ingredients looks lengthy but they are simple. Serve hot with fresh sprigs of parsley or dill and a dollop of sour cream if desired.
Author:
Skill Level: Medium
Cost To Make: $9-$12
Serving: 8-10

Ingredients

  • 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
  • ½ head of small cabbage, sliced
  • 2 tomatoes, peeled and diced (**see note)
  • 2 bay leaves
  • ¼ tsp freshly ground pepper
  • ¼ cup chopped fresh parsley + more for garnish
  • 2 cloves garlic, pressed
  • Garnish: Sour cream and fresh sprigs of parsley or dill.

Instructions

  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 crud as soon as it boils (if you wait, it will be hard to get rid of the crud as it integrates into the broth and you'd have to strain it later). Reduce heat, partially cover and simmer 45 minutes - 1 hr, periodically skimming off any crud that rises to the top.
  2. Grate beets on the large grater holes (a 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 into
  5. the soup pot and cook 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.
  6. Add 2 bay leaves, ¼ tsp pepper, and more salt to taste (I added another ½ tsp salt).
  7. 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.

Notes

*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.

Final Final Picmonkey Hashtag banner

Read comments/reviewsAdd comment/review

  • Bridget
    January 14, 2018

    Hi Natasha! A friend turned me onto your page. Just in time! I’m planning to host a fancy dinner party for some friends will be visiting in March. And my theme this time will be green cuisine. I plan to make borscht and I found your wonderful recipe here, but wondered if it can be made ahead and refrigerated. Thanks for letting me know Reply

    • Natasha
      natashaskitchen
      January 15, 2018

      Hi Bridget, absolutely! It refrigerates really well and will taste just as good if not even better for a few days when reheated. 🙂 Reply

  • Natalia
    January 8, 2018

    This tasted just like the one my Mom makes! Thank you thank you!! Reply

    • Natasha
      natashaskitchen
      January 8, 2018

      Hi Natalia, I’m so happy to hear that!! 🙂 Reply

  • Erika
    January 8, 2018

    I think the skeleton of this recipe is ok, but I’d recommend using about half the liquid (it comes out tasting very watered down) and using a 50/50 water/beef broth ratio instead of plain water. Also I cannot understand why there are no seasonings other than salt and pepper. Traditional Russian/eastern European recipes are enriched by the hefty use of caraway seed and dill (fresh or freeze-dried). I’d recommend using 3-4 teaspoons of both. Incorporate the caraway seed by adding it to the onion as you sautee. You can add the dill in the step when all the veggies go into the pot. Finally, a delicious add-on is to use the fresh greens of the beets, chopped and sauteed with the carrots. Reply

    • Natasha
      natashaskitchen
      January 8, 2018

      Hi Erika, thank you for sharing your modifications – we love dill in our soups but haven’t tried caraway! Reply

  • Kristie
    January 6, 2018

    Awesome recipe!!! I made it with Golden Beets and it was delish. Reply

    • Natasha's Kitchen
      January 6, 2018

      I’m glad you love it Kristie! Thanks for sharing your great review! Reply

  • Jessica
    December 20, 2017

    Thank you so much for the recipe! My fiancée’s mom is Ukrainian. Unfortunately she died when he was young, leaving him without much knowledge of the preparation of Ukrainian food. He always talks about how much he loved borscht growing up. We decided to make this today and it was delicious! This was my first time trying borscht and I loved it. He said it tastes almost identical to his mom’s. He was very happy with the recipe and your website. We will defiantly be making this and many more recipe of yours. Reply

    • Natasha's Kitchen
      December 21, 2017

      Hello Jessica! I’m happy to hear how much you both enjoy the recipe. I hope it brings your fiancées some comfort. Thanks for sharing your great review! Reply

  • Gretchen O'Neill
    December 3, 2017

    Absolutely wonderful! My husband served a mission in Yekaterinburg, Russia, and had this all the time! I wanted to make something special for him, and we loved it! Thanks for sharing! ❤️ Reply

    • Natasha's Kitchen
      December 4, 2017

      My pleasure Gretchen! I’m happy to hear how much you both enjoy the recipe! Thanks for sharing your wonderful review! Reply

Read more comments/reviewsAdd comment/review

Leave a comment

Rate this recipe:  

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.