Borscht with Beef and Root Vegetables

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

Hearty traditional Russian beet soup simmered with tender beef and an array of root vegetables, served with sour cream and fresh dill. This Russian-inspired soup recipe, ready in about 145 minutes, pairs beef chuck with bone, water, beets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs beef chuck with bone
• 8 cups water
• 3 medium, peeled and grated beets
• 2 medium, peeled and grated carrots
• 3 medium, peeled and diced potatoes
• 2 cups shredded cabbage
• 1 large, chopped yellow onion
• 2 tbsp tomato paste
• 3 tbsp vegetable oil
• 3 cloves, minced garlic
• 1 tbsp apple cider vinegar
• 2 tsp salt
• 1 tsp black pepper
• 1/4 cup chopped fresh dill
• 1/2 cup for serving sour cream

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large pot, add 1.5 lbs beef chuck with bone and 8 cups water. Bring to a boil, then reduce heat and simmer for 1.5 hours, skimming foam occasionally to make a clear broth.
2. Step 2: Remove beef, strain broth, and shred beef into bite-sized pieces. Return shredded beef to the pot with broth.
3. Step 3: Heat 3 tbsp vegetable oil in a skillet over medium heat. Add 1 large chopped yellow onion and sauté for 5 minutes until translucent.
4. Step 4: Add 3 grated medium beets and 2 grated medium carrots to the skillet. Cook for 7 minutes until tender.
5. Step 5: Stir in 2 tbsp tomato paste, 3 minced garlic cloves, and 1 tbsp apple cider vinegar. Cook for 3 minutes until fragrant.
6. Step 6: Add the vegetable mixture to the simmering broth along with 3 diced medium potatoes and 2 cups shredded cabbage. Season with 2 tsp salt and 1 tsp black pepper.
7. Step 7: Simmer the soup for 30 minutes until all vegetables are tender and flavors meld.
8. Step 8: Serve hot with 1/2 cup sour cream dolloped on top and sprinkled with 1/4 cup chopped fresh dill.