Red Borscht recipe

Many European cultures have their own version of borscht, or a beet soup. In this version, red beets, red cabbage, and a bit a red wine come together to create a stunning presentation. This soup can be served warm or cold with just a dollop of sour cream to finish it off.


1 pound beets
3 tablespoons olive oil, divided
1 pound beef stew meat, cut into 1-inch pieces
Salt and black pepper, to taste
2 cups chopped red cabbage (from about half a small head)
2 potatoes, peeled and chopped
1 onion, roughly chopped
1 carrot, chopped
2 garlic cloves, sliced
¼ cup red wine
6 cups chicken or beef broth
1 cup sour cream
½ cup chopped fresh parsley


1. Preheat oven to 400°F. Wrap beets individually in foil, place in oven, and roast until tender, about 60 minutes. Remove from oven and, when cool enough to handle, peel and cut into ½-inch pieces. Set aside.

2. Heat 1 tablespoon oil in a large stockpot over medium. Season beef with salt and pepper. Place in stockpot and cook until browned on all sides, 5 to 6 minutes, stirring. Remove from stockpot and set aside.

3. Heat remaining 2 tablespoons oil in stockpot. Add cabbage, potatoes, onion, carrots, and garlic; cook until softened, about 10 minutes. Add wine, bring to a boil, and cook until liquid is reduced, about 5 minutes.

4. Add broth, reserved beets, and reserved beef. Bring to a boil, reduce to a gentle simmer, and cover. Cook 45 minutes, until beef is tender. Serve soup in bowls with a dollop of sour cream and sprinkle of parsley.

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Published by Starsol