Hello Jessica! Comes out perfect every single time. Preheat oven to 350 degrees F. Place the bacon in a Dutch oven or stockpot and cook, stirring, over medium-high heat until the fat begins to render, about 3 minutes. My roommate Anuchko Tania cook borscht very delicious. This delicious comforting soup is made with rich bone broth and packed with vegetables, like beets, cabbage, onions, and potatoes. Only change is I also chop an equal amount of fresh dill to parsley (it needs dill!) Hi Natasha Its about 90 here right now though (Florida), so will try out in another couple weeks . The next day, I heat the soup again, eat and repeat! I reboiled it and put it in the fridge after… Do you think it’s still ok to eat? I’d recommend using 3-4 teaspoons of both. If you experiment I would love to know how you like it! Sautéing the veggies is quite important, veggie proportion and of course adding cabbage is a must. Reduce heat, simmer, partially covered, over medium heat until beef … Dalia, Hello Dalia! I also baked the Apple Sharlotka cake and everything was all so yummm! Thank you so much for sharing your story and amazing review! 6. dianeInFv. I’m so happy you enjoyed that. You can keep the soup in the refrigerator for up to 5 days. If you don’t have dill, just dry-fry then crush some caraway seeds and then put in towards end of cooking. Cook for another 10 minutes. You’re welcome! You are one talented lady! Cover with cold water, bring to a boil and simmer for about an hour, skimming foam occasionally. No matter how I do it and have done it with my mown recipe whenever I make beef it’s always kind of tough and chewy? I make this soup very often since it reminds me of my moms cooking. We made a triple batch and puréed some to freeze for a different consistency & palatability next time. Honestly, I have only made this on a stove top so I can’t really recommend a method of using the Instant pot for this. leave a comment and a rating below thank you! I cooked the lean steak for close to an hour and by then it was tender enough to be pulled apart easily. Remove from pan and set aside. 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. Hi Barbara, step 1 has 14 cups of water but I added it to the list of ingredients to clarify . I’m so glad to hear how much your and your family loves the recipe! Traditional Russian/eastern European recipes are enriched by the hefty use of caraway seed and dill (fresh or freeze-dried). This is a family favourite! The borsch turned out fantastic and so tasty with the extra beets We made the pork schnitzels that day and the roasted potatoes with bacon were also great. I have to agree with Emily on the complexity of flavor. The broth is my favorite. Thank you for sharing such a great recipe. Natasha, this was the first but not the last time i have cooked borsch, thanks for the wonderful recipe , it was even better the next day. I tend to use apple cider vinegar in the recipe, but wonder if its health benefits get lost during cooking? What a great meal on a cool fall evening! The best size for the beet pieces is the same size that come like in a can of beets (which also makes a great substitution for fresh beets). 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). I’ve made this before for my husband, who is from Siberia. Thanks again for a great recipe! Can I freeze some of the soup?? Maybe someone else has tried and can offer some input? Add the chopped onion, … And we woke up in the morning with it on the stove all cooled down.. Can you share how long you cooked it? It was my first time making your borsh it was delicious!!! I’m so happy you enjoyed this recipe Vika! Thank you for that amazing feedback and yes, I think this would freeze well. My husband served a mission in Yekaterinburg, Russia, and had this all the time! Borscht with Meat. Awesome! Rinse the dill and shake off any excess moisture. Cook for another 10 minutes. 100% … The first few recipes I tried were not that great but your recipe is the keeper I will keep coming back to. That’s so great! How would you convert this recipe into an Instant Pot recipe? Skim off the scum, and drain into a colander or sieve. As long as one brings it to a boil, each day, it will not require refrigeration. Hi Chloe, I don’t have an answer for whether or not the health benefits change with cooking but I do think that is a good healthier substitution and great idea! Thank you!! chopped onions, cabbage and celery sautéed in butter, fresh-pressed (or grated) garlic, a can of diced tomatoes After borscht is ready, remove meat, separate from bones and discard bones, finely chop and return meat to the pot. Thanks for sharing! Thank you so much for sharing that with us, Liana! I served it to a group of eight. Instead of water I always use a good homemade chicken stock that has simmered for 24 hours and I use 12 cups and then add 2 cups of beet kvass. My go to borscht recipe. I’m not sure how some readers come out with a flavorless or watery finale, this recipe always renders a hearty and quite flavorful end product if you follow the instructions. Anyway, question is can you freeze the leftovers? Can the barszcz with meat be made a day in advance and then re-heated? Thank you for sharing, the recipe was easy to follow. 3 B’s Borscht, Bread and Ballet:) Carrie, I’m so glad to hear that you liked the recipe . Thank you, Janet. I hope that helps! Thanks for sharing your excellent review! https://tatyanaseverydayfood.com/recipe-items/classic-beef-borscht In a heavy medium pot, heat the oil. By the way, Borscht, Borsch, Borshch… potatoes, patawtos). Learn how to make beef stew in your slow cooker--and take the flavor and nutrition to the next level at the same time--with this beef borscht recipe. My husband and toddler say it’s their favorite! Hers does not call for meat, vinegar, bay leaf or parsley. They always get excited when I make it! If you don’t mind I’m going to link to your recipe in my upcoming post on my blog the post is about gardening and I find that many Americans don’t like beets, but I think they would like them more if they made your borscht! Thank you for sharing. Delicious! Natasha, you’re really great. Sorry – forgot to add one thing. Add 2 bay leaves, 1/4 tsp pepper, and more salt to taste (I added another 1/2 tsp salt). This classic beef stew recipe gets an earthy, slightly sweet touch from two cups of beets. A question…Would it spoil the soup if I used a ham hock AND stew meat? I used one and it wasn’t enough. If you want to try a traditional Russian/Ukrainian Borsch Soup (also known as Beet Soup), you definitely need to try this recipe! Dear Natasha, Hi Angela, you can use less water or even replace it with broth for a richer flavor. Also, I added beans with the meat– like your classic recipe. Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos. Dishwasher safe. Sounds like you found a new favorite, Layla! You have helped me so much with learning how to cook Russian food! My son won’t touch this because he’s still really young, and it’s “too red”, but my daughter begs me to make it, but won’t let me add sour cream to hers because “it’s perfect and adding anything would ruin it”. Hi Richard, it’s interesting how so many families each make their borscht a different way but it’s always delicious :). I use thick cut pork chops in mine. Awww that’s the best, Katie! This classic beef stew recipe gets an earthy, … Short ribs add flavor, while sliced cabbage contributes texture. We will defiantly be making this and many more recipe of yours. Preheat the skillet you used to sear the short ribs with the remaining fat, add chopped onion. One of the very best recipes I have ever found! My hatband says its better than his moms recipe, which is a great compliment. For example, green Borscht may contain tart-flavored sorrel, spinach, chard, nettle, and/or dandelion greens. Great recipe, While it’s cooking, take out the meat. 2 large or 3 medium potatoes, peeled and sliced into bite-sized pieces This Borsch was AMAZING!! This is a great recipe for meal prep! Thank you. It’s really difficult to guess without being there but I’m always happy to help troubleshoot. Love your recipe and, as you said, there are a lot of variations. The perfect meal for the cold winters in Minnesota! But if using canned, I would suggest 2 (15 oz each) cans of beets. Thank you Natasha for this wonderful recipe! Thank you so much Natasha for this recipe and every recipe I’ve tried Make It & Take It Containers. Bring it to boil, then reduce the heat to medium/low and let it simmer for about 2 hours or until the meat is cooked and falls from the bone. Once ribs are cooked, increase heat to medium and add grated red beets and cubed gold potatoes to the pot. It’s my favorite and you removed it from your site… :-((((. Well I did not have any luck on that website. Do you discard or use the meat broth? Hi Claire, I rinse it for borscht to remove some of the impurities, but you could just add it into the pot if you prefer since you are skimming off impurities at the top of the soup anyways. Just curious. p.s. How could I tweak this to make a slow-cooker version? Grate beets on the large grater holes (a food processor works amazingly well). Thank you! So delicious! Thank you, Alicia. Put the beef in cold water and bring to a boil. The only caveat I would add is that if you’re adding ingredients that will absorb water like pasta or grains you will require more liquid. Also mixed some horseradish into the sour cream. Thanks for following and sharing your fantastic review! I’m glad to hear that! Thanks for sharing your excellent review! I only make borsh by your recipie now. Thank you so much for sharing that with me! Remove the … Hi Natasha, I love borscht but lost my recipe but have now found yours which looks great and I am going to make it for an evening of Russian ballet, Swan Lake to be precise. My German ancestors who lived in the Ukraine always used smoked meat–for them probably a matter of availability in late summer and fall when the other ingredients become available, for me a matter of nostalgia–a real Borcht as Mom and Oma made it, has a wonderful smokey flavor. Beef Stock for Borscht Soup Place beef bones, celery stalks, carrots, onion, peppercorns, cloves and bay leaves into a large stock pot, fill with water and bring to a boil. Hi, thanks for your reply…you mean she adds different types of meat in same batch? Hi Bonnie, this is normally supposed to be hearty and very flavorful. 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. This was a delight and is perfect for cold days! I have inquired with them about a good borsh recipe. I started making this soup years ago, and recently we moved to a very Russian area and some people said that there was no way I had eaten “authentic” Borscht before. If so, any changes you’d make or recommendations? I’m so glad you enjoyed this recipe! Lower the heat, and simmer for 20 minutes, or until the tip of a knife easily pierces the beets. You know to be honest, I’ve never seen meat seared in an Eastern European soup. Grate beets on the large grater holes (the food processor works amazingly well). Hi Bethany, I imagine that should work. Thanks for posting the recipe! Along with lean ground beef, I have also added non-fat evaporated milk as an option in this recipe. Sounds good! Thank you, and I love your recipes so much!!! Thank you for sharing this with us Russell!! This recipe of borsch tasted lovely. We updated it because we felt it was a significant improvement. Return the beef and strained liquid to the pan. How to make Borscht Soup with Beef Make Bone Broth. Hi Natasha! Thank you. Yet, on occasion, we do digest uncooked beef and raw eggs (think: Steak Tartare). Do you have a recipe for Solyanka? Topped it all off with some Beluga vodka martinis! I can totally understand time constraints with having a new baby. Thanks for sharing your excellent review Sasha! I hope that helps! Hi Natasha, It sounds so delicious!! Stir in 1/4 cup dill. Add grated carrot and sautee another 5 min or until softened, adding more oil if it seems too dry. Meanwhile, chop the onion, grate carrots and the beets. Let me know how you liked it . 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). Great job and thank you for sharing such a nice review! that would work great. I got several comments. For example, green Borscht … My family and I love this recipe. I love this recipe. Your review put a big smile on my face! While not quite the same as what I had living in Russia, damn Nastya, this was a delicious recipe and gave me all the feels!!! . Bring to a boil. Modified: Aug 22, 2020 by Veronika's Kitchen * This post may contain affiliate links. This is a family favorite! I’m so glad that you loved this recipe, thank you for giving it a wonderful feedback! https://www.chatelaine.com/recipe/dinner/beef-and-beet-borscht Also am I cooking the potatoes and veggies uncovered or covered? Why would you do that in, say, a stew but not this soup? We had a lovely neighbor who was Moldovan and would bring us big pots of Borscht every couple of months or so! My fiancé, and his family (who are Russian) are always so impressed!! Your recipe make me to remember my student life at Russian Friendship dormitory in Moscow-Russia. Turn of the heat, cover with the lid and let the soup seat for another 10-15 minutes before serving. It also took me exactly 2 hours to make . cook 10 min, then add cabbage, sauteed beets, onion & carrot, and chopped tomatoes. 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. Thanks for sharing this, Veronika. The only thing I changed the second time around was adding a bit of beef bullion to the 14 cups of water for some extra flavor. Borscht is a classic! Made in the USA. I make big batches in fall with veggies from farmers market, freeze in quart sized bags and like magic – we have soup all winter. If you use a bone-in piece of beef, its even better and you can cook it for 3 hours and you’ll get a rich amazing flavored broth for even better results. That’s what cooks and makes the broth. If you haven’t gotten into Cheater BBQ, this is a great place to start. Borscht Soup with beef. Add shredded green cabbage and sautéed onion/carrots to the pot, bring to a boil and cook 5-7 minutes or until potatoes can be easily pierced with fork.. 6. But I want to learn to make it with meat because my husband was used to borsh with meat lol. That’s so great! Awww that’s the best! Borscht Without Beets. I did end up adding vegetable broth this time in the end to “thin it out” (since I had it loaded with veggie goodness) and it gave more flavor . Place beef, water, bacon, salt, peppercorns, parsley sprigs, marjoram, and dill seeds (or basil leaves) in Dutch oven. On food blogs one often finds people looking for the borscht of their childhood. Beef bones (my fave): If you choose to add meat, cook broth with ribs, soup bones or any cut with a bit of fat first. Rinse the cure off the beef and towel dry. For the Beef Broth: Season short ribs and pork belly all over with salt and pepper. I just got back from a 3 month visit in Yuzhne, 30 minutes from Kharkiv. This is almost identical to her borsch (There’s no” T”. I’m 21 and just beginning to cook, and I wanted to find recipes to reconnect with my roots. Place the beef into a deep-sided baking dish or a dutch oven. The best borsh I have made so far! Hi Carrie, I’m sorry to hear that. It tasted nothing like the terrible canned beets of my childhood. Even a Ukrainian complimented it. If it is a pleasant acid, use it without diluting. In fairness, I made the recipe as directed the first time and it was wonderful. I mean this is the ultimate way to warm up during colder days and definitely a wonderful way to treat your loved ones – yum! In a large stock pot combine water, pork ribs cut into smaller chunks to fit the pot, quartered half … Thank you for such a nice review Anastassiya, that is quiet a compliment . Hi Tim, I don’t have a recipe for solyanka yet but if I come up with something great, I will be sure to share it . 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