Name: Classic Beef Borscht Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Eastern European
Ingredients: 1 lb beef, cut into 1-inch cubes; 2 teaspoons coarse kosher salt (divided); 10 cups cold water; 2 medium beets (one grated, one julienned); 2 medium carrots (grated); 1 medium yellow onion, finely minced; 2 medium potatoes (Yukon gold or russet), cubed; 2 celery ribs, sliced (optional); ¼ head cabbage (2-3 cups chopped); 1 tablespoon olive oil; 2 garlic cloves, pressed; 4 tablespoons tomato paste; 1 bay leaf; ¼ cup parsley or dill, chopped; Juice of half a lemon; Freshly ground black pepper, to taste; Sour cream, for serving; Bread, for serving

Ingredients

Beef Broth

1 lb beef, cut into 1-inch cubes
2 teaspoons coarse kosher salt (divided)
10 cups cold water

Vegetables

2 medium beets (one grated, one julienned)
2 medium carrots (grated)
1 medium yellow onion, finely minced
2 medium potatoes (Yukon gold or russet), cubed
2 celery ribs, sliced (optional)
¼ head cabbage (2-3 cups chopped)

Mirepoix/Zajarka

1 tablespoon olive oil
2 garlic cloves, pressed
4 tablespoons tomato paste

Seasonings & Garnishes

1 bay leaf
¼ cup parsley or dill, chopped
Juice of half a lemon
Freshly ground black pepper, to taste
Sour cream, for serving
Bread, for serving

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Instructions

Make the beef broth: In a large pot or Dutch oven, add the beef cubes, 10 cups of cold water, and 1 tablespoon of kosher salt. Bring to a boil over medium-high heat, skimming off any foam or scum that appears on the surface to keep the broth clear. Then reduce the heat to medium and simmer gently for about 45 minutes to develop rich flavors in the broth.
Prepare the vegetables: While the broth simmers, wash and peel the vegetables. Grate the carrots and one beet using a box grater and julienne the other beet for texture variation. Cube the potatoes and slice the celery ribs if using. Thinly slice the cabbage and finely mince the onion.
Cook the mirepoix (zajarka): Heat olive oil in a large skillet over medium-low heat. Add the minced onion, grated carrots, and pressed garlic. Sauté until fragrant and soft. Stir in the grated and julienned beets along with the tomato paste, cooking and stirring frequently for about 8 minutes until the mixture is well combined and aromatic.
Add vegetables to broth: After the broth has simmered for about 30 minutes, add the cubed potatoes, sliced celery, chopped cabbage, and bay leaf to the pot. Continue cooking the soup on medium heat until the potatoes become tender.
Combine and simmer: Once the potatoes are cooked through, reduce the heat to medium-low. Stir in the beet and carrot mixture along with the freshly squeezed lemon juice into the soup. Gently simmer for an additional 5 minutes to meld the flavors.
Finish and serve: Season the soup with freshly ground black pepper and sprinkle with chopped parsley or dill. Serve hot, garnished with a dollop of sour cream and accompanied by fresh bread for dipping.

Notes

Note 1: Use beef chuck or stew meat cut into 1-inch cubes for best results and tender meat.
Note 2: Tomato paste adds depth and slight acidity to balance the sweetness of the beets.
Note 3: Using 2 to 3 cups of chopped cabbage ensures a good balance between vegetable flavors and texture.
For a clearer broth, skim off the foam regularly while boiling the beef broth.
The combination of grated and julienned beets offers a nice textural contrast in the soup.
Sour cream is traditional for serving and adds creaminess to each bowl of borscht.

Author: Madelynn
Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: Eastern European