This Homemade Beef Borscht is simmered in a healthy beef bone broth and is packed full of flavor.
Typical bone broths take hours to prepare, however with this recipe we are skipping that and doing the long stovetop simmering part in the pressure cooker.
Unless you would prefer to simmer the stock on the stovetop for 4 hours, which is another option. With the pressure cooker you can have the stock done in under 15 minutes, so i’ll leave the first and important step up to you.
To make this soup that faster way, you will want to have a pressure cooker and food processor, which will saves you a ton of time. Otherwise you can use a grater to get the job done as well, but be prepared to put some extra work into it.
I much prefer using the food processor as I’m able to shred most of my vegetables up very finely as opposed to chunky. After all this is a soup not a stew, right?
Same with the beef if your using stewing beef, simply cut it up small enough to fit in a spoon. Sunflower oil is traditionally used also, so if you have some on hand I recommend using it. Serve alongside some crusty bread and a dollop of sour cream and some dill and you will be in borscht heaven!
BORSCHT HOW TO SERVE
Serve alongside some crusty bread and a dollop of sour cream if desired! Fresh dill also goes very well in the soup or on top of each bowl served.
WHO INVENTED BORSCHT
Some people think Borscht soup originated in Russia, however it’s actually from the Ukraine. When searching the web and cook books, you will find there are several ways to make borscht.
Did you know that consuming bone broth is actually good for you? Yes it’s true, bone broth has many healthy benefits such as join protection, gut health, skin, immune support and even helps to detoxifies you.
Traditionally borscht is made with beef stock and chunks of beef, and to get that bone broth beef shanks are simmered in water for most of the day. Which becomes the base for the soup, if you just want to use pre-made beef stock instead you can do that also if you like.
But don’t skip on the beef chunks/stewing beef, this is what makes the borscht beef broth after all. The bright red beets and bone broth carry so many health benefits, it’s no wonder I feel so great after eating this soup for a couple of days.
This recipe will make a large pot of soup, so if you have any any leftovers “which is highly unlikely” unless it’s just you. Then you can enjoy it over the next few days or freeze it as a meal prep option for another time if desired.
Plus the flavours in this soup develop and improve overnight, so don’t be afraid to make this large batch. There are plenty of ways to preparing borscht soup, and this is my favorite way to make the beef version.
Why? Well because one it’s simpler and two it takes less time to prepare that typical stove top borscht.
Notes: Keep in mind, as with all my recipes. If you want to make more or less of this soup, simple adjust the serving size in the ingredients section above and the servings will automatically adjust for you. And save yourself time and hassle, and let your food processor chop up your beets and cabbage up, also it gives a great consistency to the soup.
Looking for a Vegetarian Borscht recipe? Check out my other recipe here for Ukrainian Borscht
Create 4 or 5 meal preps for the week with the remaining soup
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- 1 tbsp Sunflower oil
- 1 (1 inch thick) Beef shank (bone in)
- 7 cups Water
- 7 cups Beef stock
- 500 grams Stewing beef
- 1 large Potato
- 4 medium Beets
- 4 Carrots
- 1/2 large head Green Cabbage
- 1 Bay Leaf
- 1 tbsp White Sugar
- 1 tbsp Tomato paste
- 4 tbsp Dill (Fresh)
- 1 large Onion
- 6 tbsp Balsamic Vinegar
- 1 tbsp Seasoning Salt
- 1 tbsp Sour Cream (Full fat)
- 1 loaf Crusty Bread
Start by rinsing and possible scrubbing the beets to remove any dirt and set aside.
Peel the carrots and half the cabbage and set aside.
Slowly add your peeled carrots to the food processor, dice and set aside.
Slowly add the cabbage chunks to the food processor shred, and set aside.
Peel each beet and then cut into fours and place 2 at a time in your food processor shred, and set aside, then turn the slow cooker to brown and place in the sunflower oil and cook the beef shanks till browned lightly on both sides.
Add in the chopped onion and season with 1 tsp of seasoning salt, saute on the brown setting till the onion are translucent.
Pour in the water and place in the bay leaves.
MAKING THE STOCK:
Pressure cook the Beef with Bones in 7 cups of water, according to your pressure cookers instructions till tender. "I use the salton slow/pressure cooker and set mine high to 10.
Once pressure cooked, allow the steam to release before removing the lid.
Remove the beef shanks, and discard the bones. OR cook the beef bones on the stove top with the lid on medium to low anywhere from 3-4 hours.
NOW: In a large soup stock pot, pour all the bone broth, cut up stewing beef, shredded beets, cabbage, carrots and sugar. Add in the tomato paste and simmer with 1 tsp of seasoning salt till vegetables are tender, roughly 10 mins.
Taste to see if more seasoning salt is needed, if so add 1 tsp at a time, then add in your pepper and balsamic vinegar.
Add in your fresh dill and allow this all simmer another 1o more minutes all together.
Serve with sour cream and some crusty bread. Enjoy!
Nutrition Information:Yield: 7 Serving Size: 1
Amount Per Serving:Calories: 493 Total Fat: 10g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 21mg Sodium: 1727mg Carbohydrates: 78g Fiber: 6g Sugar: 16g Protein: 24g