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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
