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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 Beef:
(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 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).
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.
Borscht Recipe with Meat

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 unsalted 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.
Instructions
- Wash meat in cold water, cut into 1" pieces 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 foam 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 foam that rises to the top.
- 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.
- 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.
- 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.
- Add 2 bay leaves, 1/4 tsp pepper, and more salt to taste (I added another 1/2 tsp salt).
- 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
**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.
Hi Natasha. Just a quick question why do you add vinegar and sugar to the beets? I want to make this recipe today but want to know if could opt these two ingredients out.
Hi Natalie, the vinegar and sugar help balance the recipe and bring out flavor by adding acidity. For the vinegar, here’s what one of me readers wrote: “Turned out fantastic! Followed the ingredient list (used 1/2 red wine vinegar and 1/2 dill pickle juice) and didn’t follow measurements very closely, but the method was great! Thanks!”
im ukrainian this is how i make my borscht but i also add dried mushrooms softened this is a very good recipe ive seen some weird ones but this ishow mymother taught me to make it its really yummy i also dont put potatoes in it but its what the cook and family want
Thank you so much for sharing that with me, Helen! That’s so great to hear you make it this way also!
Made this and it was AMAZING!!! Never thought I’d be converted to borsch, but here I am lol Question for you Natalie, I have boneless loin pork, would that be okay to replace with the beef? I wanted to make sure because I’m worried it’ll become tough
Hello yes, that will be fine! You can adjust the seasoning slightly if you need more flavor.
Thank you! I tried it with the pork this time and it was amazing!! To make it into a one pot meal, I browned the pork and then put it into a bowl. Then I browned the beets according to the directions and put them into the bowl with the chicken. Then I browned the carrots and onions and put the beets and meat back into the pot with water and bouillon to cook for 45 minutes. Then I added the potatoes for 10 minutes and then the cabbage for another few, and everything else according to the directions. It was AMAZING!!!! So happy with it
This is a fabulous traditional Borsht recipe. Delicious!! I made it as directed. Except, I only had 1/2 the amount of beef, but I simply cut it smaller to spread it out. I wanted to use up a couple of baked potatoes, so I added them last. Also swapped out some of the parsley for fresh dill. Topped with sour cream, fresh ground pepper and more dill. Best Borsht recipe I’ve ever made!
I have been using this recipe for years. This is exactly how I grew up eating Borscht. I’m hosting a vegetarian and would love to make this for them. How can I make this vegetarian? Vegetable broth?
Hi Monica! Yes, you can use vegetable broth. You may also enjoy the meatless version in my classic borscht recipehere.
She has a vegetarian version. It has chicken broth but I’m assuming you could use a low salt flavorful vegetarian broth as well. Classic Russian Borscht Recipe