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Beef Borscht

  • Writer: Jordan Low
    Jordan Low
  • Nov 9
  • 3 min read

Serves: 6–8 | Time: 90 minutes | Type: One-pot, cosy dinner


Cold night, warm bowl, bright colour

Beef borscht is comfort with a little drama. Deep red broth, tender beef, sweet earth from beets, and a finish of dill and sour cream that ties it all together. This is the soup you make on a study night, then enjoy again for lunch because it gets even better the next day.


Why we love this

  • Big flavour from simple ingredients

  • Meal prep friendly and freezer safe

  • Affordable cut of beef made tender with time

  • DWJ Tested Winner Rating:

    • Cost: 4/5

    • Taste: 5/5

    • Effort: 3.5/5

  • Waste Saved: Uses beet greens and bones for stock options


The Recipe


Ingredients

Beef and broth

  • 600–800 g beef chuck, cut into bite-sized cubes

  • 1 tbsp oil

  • Salt and black pepper

  • 6 cups beef stock or water

  • 2 bay leaves


Vegetables and aromatics

  • 3 medium beets, peeled and grated

  • 1 large carrot, grated

  • 1 medium onion, finely chopped

  • 2 cloves garlic, minced

  • 2 tbsp tomato paste

  • 2 medium potatoes, diced

  • 2 cups cabbage, thinly sliced

  • 1 tbsp sugar, to taste

  • 1–2 tbsp red wine vinegar or lemon juice, to taste


Finish and garnish

  • Sour cream, for serving

  • Fresh dill, chopped

  • Optional beet greens, chopped

  • Extra salt and pepper to taste


Instructions

  1. Brown the beef: Pat the beef dry and season with salt and pepper. Heat oil in a heavy pot over medium-high heat. Brown beef in batches until well colored. Return all beef to the pot, add stock and bay leaves, bring to a boil, then lower to a gentle simmer. Cover and cook 35 to 45 minutes until the beef is tender.

  2. Build the base: While the beef simmers, heat a small pan with a little oil. Sauté the onion until soft. Add carrot and cook 2 minutes. Stir in tomato paste and cook until it darkens slightly and smells sweet. Add garlic for 30 seconds. Tip this mixture into the soup.

  3. Add roots and cabbage: Stir in grated beets, potatoes, and cabbage. Add sugar for balance. Simmer 20 to 25 minutes until vegetables are tender but still bright.

  4. Balance the flavour: Add vinegar or lemon juice to lift the colour and flavour. Taste and adjust salt, pepper, and acidity. If using beet greens, stir them in for the last 2 to 3 minutes.

  5. Serve: Ladle into bowls, add a spoon of sour cream, and shower with dill. Serve with rye bread or a buttered roll.


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Flavourtown notes

  • Keep the colour bright by adding the vinegar near the end and not overcooking the beets.

  • No graterJulienne the beets and carrots into thin matchsticks.

  • Pressure cooker optionBeef with stock and bay leaves for 25 minutes on high, quick release. Then add vegetables and simmer on the sauté until tender.

  • Richer broth? Add a small beef bone or a splash of soy sauce for umami.


Mehar reviews

“Pro tip. Warm the bowl first. It keeps the color bright and the soup cozy for longer. Also I ate two slices of buttered bread with it and I regret nothing.”

Ravneet reviews

“Borscht tastes better on day two. Please resist drinking it all on day one. Save dill stems for stock. And yes, lemon at the end is non negotiable.”

DWJ Sustainability spotlight

Use beet greens instead of tossing them. Stems can be sliced thin and added to the cabbage. Save parsley and dill stems for stock. Leftover borscht tastes better on day two. Freeze portions in jars and you have a ready meal for exam week.


Try the DWJ Comfort Challenge

Make your borscht and show us your best dill swirl. Tag @diningwith.jordan with #DWJChallenge. Tell us if you went team lemon or team vinegar. We will feature our favourites in Stories.

 
 
 

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