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  • Writer's pictureErin

Borscht with Beef

Hungry for more? This recipes was featured in a podcast episode!


A bowl of beef borscht soup with a dollop of sour cream.

This hearty soup is full of flavour and fall feels. Gather up ingredients from your garden or local farmer's market and get ready to serve up a spoonful of warmth and comfort. I'll be making this every fall for sure!

Prep Time: 1 hr

Additional Time: 20 min rest before serving

Cook time: 1 hr 20 min

Yield: 8-10 servings


  • 1 lb stewing beef

  • 14 cup cold water

  • 1 tbsp salt

  • 2-3 medium beets, peeled and cut into matchsticks

  • 4 tbsp olive oil

  • 1 tbsp red wine vinegar

  • 1 tbsp sugar

  • 2 tbsp tomato sauce

  • 1 tbsp unsalted butter

  • 1 onion, finely diced

  • 2 carrots, peeled and cut into matchsticks

  • 2-3 potatoes, unpeeled and medium diced

  • 1/2 small cabbage, sliced

  • 2 tomatoes, chopped

  • 2 bay leaves

  • 1/4 tsp ground pepper

  • 2 cloves garlic

  • sour cream


  1. In your largest soup pot, add the cubed stew beef, water and salt. Bring to a boil, then reduce to simmer for 1 hr, skimming the foam off the top, as needed.

  2. Peel and cut the beets into matchsticks or grate on a large grater. Heat a large dutch oven or skillet over medium. Add the olive oil, red wine vinegar, sugar, tomato sauce and beets into the pan. Sauté until they soften, about 10 min. Remove to a bowl and set aside.

  3. In the same large skillet, melt the 1 tbsp of butter and then add the onions and cook them until they soften and begin to sweat. Then add carrots to the pan and cook until both are soft. Remove to the same bowl as the beets and set aside.

  4. After 1 hr of cooking the meat, add in the potatoes and boil for 10 min. Then add in the beets/carrots/onion that were previously sautéd, cabbage, tomatoes, bay leaves and pepper. Boil for another 10 min, testing the potatoes for doneness.

  5. In a mortar & pestle, mash the garlic with a 1/4 tsp of salt to create a paste. Turn the heat off below the pot and stir in the garlic and salt paste. Adjust salt to taste at this time.

  6. Let the pot sit for 20 min before serving with a dollop of sour cream.

Zhuzh it up!

  • If you don't feel like cutting all the vegetables into matchsticks, because that can take a lot of time, just run your veggies over a large grater and voila!

This amazing recipe was written by Natasha Kravchuk. Find it on the Natasha's Kitchen website:

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