There are few meals as deeply comforting and soulful as a bowl of homemade soup, especially one that carries with it a rich history and a color that stops you in your tracks. While many think of borscht as simply a beet soup, a truly great borscht is so much more. This hearty beef Borscht Recipe is a complete, robust meal in a bowl. It’s a symphony of flavors and textures, featuring fall-apart tender beef, sweet roasted root vegetables, and a complex, savory broth brightened with a touch of vinegar and fresh dill. Forget any preconceived notions of a simple soup; this is a culinary experience that will warm you from the inside out.

Ingredients

This recipe uses a combination of slow-simmered beef and roasted vegetables to build layers of incredible flavor. Using a bone-in beef shank will yield the richest, most flavorful broth.

Ingredient	Amount/Quantity
Extra Virgin Olive Oil or Vegetable Oil	3 teaspoons, divided
Bone-in Beef Shank or Stew Meat	1 to 1 ¼ pounds
Large Yellow Onion	1, chopped
Low-Sodium Beef Broth or Stock	8 cups, divided
Large Beets	4 (about 1 ½ lbs), peeled & chopped
Carrots	4 (about 1 lb), peeled & chopped
Large Russet Potato	1 (about 6 oz), peeled & cubed
Cabbage	2 cups, thinly sliced
Fresh Dill	¾ cup, chopped and divided
Red Wine Vinegar	3 tablespoons
Sour Cream	1 cup, for serving
Salt and Freshly Ground Black Pepper	To taste

Timing

This is the perfect recipe for a lazy weekend afternoon. While it takes time to develop its deep flavors, most of the process is hands-off simmering and roasting.

Preparation Time: 25 minutes
Cooking Time: 2 hours 25 minutes
Total Time: Approximately 2 hours 50 minutes

Step-by-Step Instructions

This recipe involves two main processes happening at the same time: simmering the beef on the stovetop and roasting the vegetables in the oven. Let’s walk through it.

Step 1: Sear the Beef and Sauté Onions

Heat 2 teaspoons of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef shank or stew meat and let it brown well on one side without moving it, for about 3-4 minutes. Flip the beef over and add the chopped onions to the pot. Continue to cook, stirring the onions occasionally, until they have softened, about 5 minutes.

Step 2: Simmer the Beef Until Tender

Pour 4 cups of the beef broth into the pot, scraping up any browned bits from the bottom. Bring the liquid to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently. The beef needs to cook for about 1 hour and 30 minutes to become fall-apart tender.

Step 3: Roast the Root Vegetables

While the beef is simmering, preheat your oven to 400°F (200°C). On a large, foil-lined roasting pan, toss the chopped beets and carrots with the remaining teaspoon of olive oil. Spread them in a single layer and roast for 15 minutes. After 15 minutes, add the cubed potatoes to the pan, toss everything together, and roast for an additional 15 minutes until all the vegetables are tender and slightly caramelized.
Tip: Roasting the vegetables, rather than just boiling them, concentrates their natural sweetness and adds an incredible depth of flavor to the finished soup.

Step 4: Prepare the Meat and Skim the Broth

Once the beef is tender, remove it from the pot and set it on a cutting board to cool slightly. Skim any excess fat from the surface of the broth left in the pot. If you used a beef shank, remove and discard the bone and any gristle. Chop the tender meat into bite-sized pieces.

Step 5: Assemble and Finish the Soup

Return the pot of broth to the stove over medium heat. Add the remaining 4 cups of beef broth, all of the roasted vegetables (beets, carrots, and potato), the chopped beef, the sliced cabbage, and a half cup of the fresh dill. Bring the soup to a simmer and cook for another 15 minutes, or until the cabbage is tender.

Step 6: Season and Serve

Stir in the red wine vinegar—this is the secret ingredient that brightens all the earthy flavors. Season generously with salt and pepper to your taste. Ladle the hot borscht into bowls and serve with a generous dollop of sour cream and a final sprinkle of fresh dill.

Nutritional Information

This is a hearty, well-balanced, and nutrient-dense meal. The following information is an estimate and can vary.

Nutrient-Rich: This soup is packed with vitamins and minerals from the variety of root vegetables.
High in Protein: The beef provides a significant source of protein, making this a very filling and satisfying dish.
Fiber: Beets, carrots, and cabbage are all excellent sources of dietary fiber.

Healthier Alternatives

This traditional soup is already quite wholesome, but you can make a few adjustments to suit different dietary needs.

Vegetarian Borscht: For a delicious vegetarian version, simply omit the beef and use a rich, high-quality vegetable or mushroom broth. To add protein and body, you can add a can of kidney beans or some lentils during the final 15-minute simmer. Serve with a plant-based sour cream.
Lighter Topping: If you want to reduce the fat content, you can substitute the sour cream with plain Greek yogurt, which provides a similar tangy creaminess with added protein.

Serving Suggestions for your Borscht Recipe

Borscht is a true one-pot meal, but it’s traditionally served with a few key accompaniments that take it to the next level.

The Classic Toppings: A generous dollop of sour cream and a sprinkle of fresh dill are non-negotiable for an authentic experience. The cool, tangy cream perfectly balances the rich, earthy soup.
Hearty Bread: Serve with a side of dark, rustic rye bread or pumpernickel for dipping. A simple slice of buttered bread is all you need.
Make It Ahead: As the recipe notes, this soup is even better the next day! Making it a day ahead allows the flavors to meld and deepen, and the color becomes even more vibrant.

Common Mistakes to Avoid

Follow these tips to ensure your borscht is as flavorful as possible.

Not Browning the Beef: Searing the beef before simmering creates a deep, rich flavor in both the meat and the broth through the Maillard reaction. Solution: Don’t rush this step. Get a good, dark brown crust on the beef for maximum flavor.
Boiling Instead of Simmering: Cooking the beef at a rolling boil will result in tough, stringy meat. Solution: Once the broth boils, immediately reduce the heat to the lowest setting that will maintain a gentle simmer.
Forgetting the Vinegar: The final splash of red wine vinegar might seem small, but it’s critically important. Solution: Don’t skip it! The acidity cuts through the richness of the beef and brightens the earthy sweetness of the beets, making all the flavors pop.

Storing Tips

This soup makes fantastic leftovers and is a great candidate for batch cooking.

To Store: Allow the borscht to cool completely, then store it in an airtight container in the refrigerator for up to 5 days. The flavor will continue to improve each day.
To Reheat: Gently reheat the soup in a saucepan over medium-low heat until warmed through. Avoid boiling it.
To Freeze: Borscht freezes very well (without the sour cream). Let it cool completely, then portion it into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Conclusion

This Hearty Beef Borscht Recipe is more than just a soup; it’s a comforting, nourishing meal steeped in tradition. By taking the time to slowly simmer the beef and roast the vegetables, you build layers of incredible flavor that make every spoonful a delight. It’s the perfect dish for a cold day, a family dinner, or anytime you’re craving something truly satisfying.

We are so excited for you to experience this classic dish. Give this recipe a try and let us know in the comments what you think! We love hearing your feedback. Don’t forget to rate the recipe and subscribe for more comforting, classic meal ideas.

FAQs

Q1. Why roast the vegetables instead of just boiling them in the soup?

Roasting vegetables like beets and carrots caramelizes their natural sugars, which creates a much deeper, sweeter, and more complex flavor than you would get from simply boiling them. It’s an extra step that is well worth the effort.

Q2. Can I make this borscht in a slow cooker?

Yes. Brown the beef and onions in a skillet first, then transfer them to the slow cooker. Add the 8 cups of broth, raw chopped vegetables, and cabbage. Cook on low for 6-8 hours. Remove and shred the beef, then return it to the pot with the dill and vinegar before serving.

Q3. Do I have to use a beef shank?

No, you don’t have to. A good quality beef chuck roast or pre-cut stew meat will also work very well. The bone-in shank is recommended because the bone and marrow add extra richness and body to the broth.

Q4. Is it necessary to peel the beets?

Yes, it is highly recommended. Beet skin can be tough and have a bitter, earthy flavor that can be unpleasant in the finished soup. Peeling them ensures a smoother, sweeter result.