Borscht with Beef and Root Vegetables
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 soups ready in about 145 minutes pairs beef chuck with bone, water, medium, peeled and grated 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- Step 2: Remove beef, strain broth, and shred beef into bite-sized pieces. Return shredded beef to the pot with broth.
- 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.
- Step 4: Add 3 grated medium beets and 2 grated medium carrots to the skillet. Cook for 7 minutes until tender.
- Step 5: Stir in 2 tbsp tomato paste, 3 minced garlic cloves, and 1 tbsp apple cider vinegar. Cook for 3 minutes until fragrant.
- 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.
- Step 7: Simmer the soup for 30 minutes until all vegetables are tender and flavors meld.
- Step 8: Serve hot with 1/2 cup sour cream dolloped on top and sprinkled with 1/4 cup chopped fresh dill.
Frequently asked questions
How long does Borscht with Beef and Root Vegetables take to make?
Total time is about 145 minutes (25 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Borscht with Beef and Root Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck with bone from drying out.
Can I substitute ingredients in Borscht with Beef and Root Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Borscht with Beef and Root Vegetables for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Borscht with Beef and Root Vegetables?
Russian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
