Beet Borscht with Beef and Cabbage Recipe

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This unique borscht recipe becomes a hearty stew-like meal with the addition of beef, cabbage, carrots, and leeks. The flavor of the soup intensifies if it is made ahead and then reheated before serving.
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Servings: 4
  • 15 ounces beets - sliced, drained (reserve juice) OR 5-6 fresh beets sliced
  • 2 tablespoons olive oil
  • 1 pound stew beef
  • 3 leeks - finely sliced
  • 2 carrots - large, diced
  • 1 can diced tomatoes 14 1/2 oz.
  • 1/2 head green cabbage, chopped
  • 6 cups water
  • 2 tablespoons tomato paste
  • 5 tablespoons dill - fresh, divided, chopped
  • 5 tablespoons red wine vinegar
  • 1/4 cup brown sugar - more to taste
  • salt and pepper to taste
  • sour cream and dill for garnish
Container: large soup pot
  • In large pot, heat oil over medium heat.
  • Season beef with salt and pepper and brown in oil for 5-10 minutes.
  • Remove with slotted spoon to plate and set aside.
  • Add another tablespoon olive oil in the same pot and add leeks and carrots. Sauté until softened, about 7-10 minutes, stirring occasionally.
  • Add the beet juice, beef, tomatoes with liquid, cabbage, water, tomato paste and 3 tablespoons fresh dill. Stir to scrape up any bits from bottom of pan.
  • Bring to simmer over medium heat.
  • Cook for about 1 hour.
  • Add the beets, vinegar, sugar, and salt and pepper to taste. Simmer 5 more minutes.
  • Ladle borscht in bowls and garnish with sour cream and dill.
  • Serve with warm bread or crackers.
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