Serving suggestion. Nutrition is approximate.
Equipment
- Kitchen scale and measuring spoons
- Soup pot
- One or two skillets
- Coarse grater
Before you begin
US cup = about 240 ml; tbsp = 15 ml; tsp = 5 ml. For flour, grain, cheese and meat, use the listed gram weight for greater consistency. Ingredient weights are raw or dry unless specifically labeled cooked or drained.
- Quantities make two main-course portions. Meat is weighed raw unless the ingredient specifically says fully cooked.
Make it work
- Ingredient size and pan heat affect timing; check the stated texture and thermometer endpoint.
Prep 25 min · Cook 145 min · Waiting 15 min
Plan about 185 minutes: 25 minutes preparation, 145 minutes cooking and 15 minutes resting, chilling or marinating. Times are estimates; ingredient size and equipment affect the result.
Ingredients
- 8.8 oz (250 g) beef chuck, small cubes
- 7.1 oz (200 g) beets, peeled and coarsely grated
- 5.3 oz (150 g) cabbage, shredded
- 5.3 oz (150 g) potatoes, diced
- 2.8 oz (80 g) carrot, grated
- 2.8 oz (80 g) onion, diced
- 1 tbsp (15 g) tomato paste
- 2 tsp (10 ml) neutral oil
- 1 tbsp (15 ml) lemon juice
- 4 cups (960 ml) water, plus more if needed
- 1/2 tsp (3 g) salt
- 1/4 tsp (0.5 g) black pepper
- 2 garlic cloves (6 g), minced
- 3 tbsp (40 g) sour cream
- 2 tbsp (8 g) chopped dill
Step-by-step method
- Start the beef broth
Cut beef chuck into 3/4-inch (2 cm) cubes. Place in a pot with all the measured water and half the salt. Bring to a gentle simmer, skim foam and cook partly covered for 75–100 minutes until nearly tender. - Prepare the vegetables
Grate peeled beet and carrot coarsely. Dice onion, shred cabbage and cut potatoes into 1/2-inch (1.3 cm) cubes. Mince garlic and chop dill. - Soften the beet separately
Heat half the oil in a skillet over medium-low heat. Add beet, lemon juice and 3 tbsp (45 ml) broth from the soup pot. Cover and cook 15–20 minutes, stirring occasionally, until beet softens. - Make the tomato base
In a second small pan, heat remaining oil and cook onion and carrot for 6–8 minutes. Add tomato paste and stir for 1 minute. - Cook potatoes before acid
When beef is nearly tender, add potatoes to the broth and simmer for 10–12 minutes. Do not add the acidic beet and tomato mixtures before potatoes begin softening. - Combine and finish
Add cabbage, softened beet, tomato base, remaining salt and pepper. Simmer gently for 10–15 minutes until potatoes and cabbage are tender and beef separates with a fork. Top up hot water if needed. - Rest with aromatics
Turn off heat and stir in garlic and dill. Rest covered for 15 minutes so the flavors settle. - Serve
Divide solids and broth equally between two bowls and add half the sour cream to each.
Cook’s notes
Borscht belongs to several Eastern European food traditions and has strong Ukrainian roots. This is the beef-and-beet home version in our Russian collection.
Storage & reheating
- Refrigerate in shallow covered containers within 2 hours; keep at 40°F (4°C) or colder and use within 3 days.
- Reheat cooked portions to 165°F (74°C), adding a little water if needed.
Allergens
Milk. Check packaged ingredients for additional allergens and cross-contact.
Approximate nutrition
Per serving: 470 kcal · Protein 30 g · Carbohydrates 39 g · Fat 23 g.
Approximate per serving, based on USDA SR Legacy ingredient data and representative estimates where an exact product is unavailable, divided by two portions. Brands, drained weights, discarded marinade/coating and cooking losses vary. Optional sides are excluded.