Classic Borscht Recipe
This borscht recipe is my family's take on the hearty Eastern European classic — packed with tender beef, beets, potatoes, & veggies. There's nothing like it!
Servings 8 servings
Calories 205kcal
Ingredients
- 1 lb bone-in beef
- 4 tbsp oil
- 2 medium carrots grated
- 1/2 large onion finely chopped
- 1 large beet peeled and grated or sliced thinly
- 16 oz canned kidney beans rinsed and drained
- 3 medium potatoes sliced into bite-sized pieces
- 1/4 head of medium green cabbage thinly chopped
- 1 tbsp salt adjust to taste
- 1 tsp ground pepper adjust to taste
- 1 tbsp white vinegar
- 2 tbsp ketchup
Instructions
- In a large pot, bring 4 quarts of water to a boil. Slice the beef into 2-inch pieces and add to pot; let it simmer for about 20 minutes.
- In a large skillet, sauté the carrots, onions, and beets in 4 tablespoons of cooking oil. Sauté the vegetables until they are soft (7-10 minutes) then add them into the pot.
- Drain and rinse the beans and add them to the pot. Simmer for another 15 minutes.
- Add in the sliced potatoes to the pot and cook for another 15 minutes.
- When the potatoes are nearly done cooking, add the thinly chopped cabbage to the pot. Next, season with to taste with salt, ground pepper, vinegar, and ketchup. Let the borscht simmer for 10 more minutes.
- Serve the borscht with a dollop of sour cream or mayo. Enjoy!
Video
Nutrition
Calories: 205kcal | Carbohydrates: 14g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 24mg | Sodium: 1102mg | Potassium: 449mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2599IU | Vitamin C: 13mg | Calcium: 41mg | Iron: 2mg