Borscht Soup Recipe with Beef

Hearty Borscht Soup Recipe with Beef – The Ultimate Comfort Food You’ll Crave All Winter

When the air turns crisp and the days grow shorter, I always find myself craving a big pot of something warm, rich, and deeply satisfying. For me, nothing fits that craving quite like borscht soup with beef. The vibrant red color from fresh beets, the tender chunks of beef, the aroma of dill floating through the kitchen—it’s more than just soup, it’s a hug in a bowl.

I first made borscht years ago after a trip to Eastern Europe, where I tasted both Ukrainian and Russian variations. There’s something almost magical about how such humble ingredients—beets, cabbage, carrots—transform into one of the best hearty stews you’ll ever eat. Over the years, I’ve experimented with stovetop, slow cooker, and Instant Pot versions, and I’m sharing all of them here so you can choose the method that suits your day.

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What is Borscht?

Borscht (sometimes spelled “borsch”) is a traditional Ukrainian and Russian soup made with beets as the star ingredient. While there are countless variations—hot or cold, vegetarian or meat-based—the authentic version I grew up loving always includes beef for depth of flavor. Some families use ground beef for convenience, while others opt for tender chunks of chuck roast.

What sets borscht apart is its perfect balance: the sweetness of beets, the tang of vinegar or lemon, the heartiness of beef, and the freshness of dill. It’s no wonder this soup has stood the test of time as one of the most classic dishes in Eastern European cooking.

Ingredients – Exactly What You’ll Need

For a big pot (serves 6–8):

• 1 lb (450g) beef chuck roast, cut into 1-inch cubes (or substitute with 1 lb ground beef for a faster version)
• 8 cups (1.9L) beef broth (homemade or low-sodium store-bought)
• 3 medium beets (about 1 lb / 450g), peeled and grated
• 2 medium carrots (about 6 oz / 170g), peeled and grated
• 2 medium potatoes (about 12 oz / 340g), peeled and diced
• 1 small head green cabbage (about 1 lb / 450g), shredded
• 1 large onion (about 6 oz / 170g), diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 tablespoons vegetable oil
• 1 bay leaf
• 1 tablespoon white vinegar (or lemon juice)
• 1 teaspoon sugar
• Salt and black pepper, to taste
• Fresh dill, chopped (about ¼ cup, for garnish)
• Sour cream, for serving

How to Make Traditional Borscht Soup Recipe with Beef

Step 1 – Prepare the Beef

If you’re using chuck roast, heat 1 tablespoon oil in a large soup pot or Dutch oven over medium-high heat. Brown the beef cubes on all sides—this adds richness to the broth. Remove and set aside.

For ground beef, brown it in the same pot, breaking it apart as it cooks. Drain excess fat and set aside.

Step 2 – Build the Flavor Base

In the same pot, add the remaining oil. Sauté the onion until translucent, about 5 minutes. Add garlic and cook for 30 seconds. Stir in tomato paste and cook for 1–2 minutes to deepen the flavor.

Step 3 – Add the Vegetables & Broth

Add beets, carrots, potatoes, cabbage, and browned beef back to the pot. Pour in 8 cups of beef broth. Add bay leaf, vinegar, sugar, salt, and pepper. Bring to a boil, then reduce heat to low.

Step 4 – Simmer & Marry the Flavors

Simmer uncovered for 45–60 minutes (or until the beef is fork-tender), stirring occasionally. Taste and adjust seasoning with more vinegar, salt, or pepper as needed.

Step 5 – Garnish & Serve

Ladle into bowls, top with a dollop of sour cream, and sprinkle with fresh dill. Serve with crusty rye bread or piroshki for a full comfort food experience.

Cooking Method Variations

1. Slow Cooker

• Brown beef and onions before adding to the slow cooker.
• Add all ingredients except dill and sour cream.
• Cook on low for 7–8 hours or high for 4–5 hours.
• Garnish before serving.

2. Instant Pot

• Use the sauté function to brown beef and onions.
• Add remaining ingredients, seal, and cook on high pressure for 35 minutes.
• Quick release, garnish, and serve.

Chef’s Tips for the Best Borscht

• Choose vibrant beets: The fresher and redder, the more beautiful your soup.
• Don’t skip vinegar or lemon juice: This brightens the flavor and keeps beets from losing color.
• Make it ahead: Like many hearty stews, borscht tastes even better the next day.
• Balance flavors: If it tastes too sweet, add more vinegar; too tangy, add a pinch of sugar.

My Go-To Kitchen Tools for Borscht

While writing this recipe, I realized just how much easier it is to make borscht when you have the right tools. Here are three kitchen essentials I swear by (and that you can grab on Amazon).

1. Lodge 6-Quart Enameled Cast Iron Dutch Oven

If you want that rich, slow-simmered flavor, nothing beats cast iron. This Dutch oven retains heat beautifully and goes from stovetop to oven without a hitch.

Get yours here on Amazon and make every soup, stew, or roast taste incredible.

2. Hamilton Beach Food Processor

Grating beets by hand can be… let’s just say, messy. This compact yet powerful food processor handles beets, carrots, and cabbage in seconds—saving your arms and your cutting board from beet stains.

Check it out on Amazon for quick, mess-free prep.

3. Instant Pot Duo Plus 9-in-1

If you’re short on time, this is the ultimate kitchen multitasker. It pressure cooks, slow cooks, sautés, steams, and more—perfect for whipping up a weekday borscht without sacrificing flavor.

Order from Amazon here → and make weeknight cooking effortless.

Why This is the Best Comfort Food for Fall & Winter

Borscht is the ultimate comfort food for the colder months. It’s:

• Healthy – Packed with antioxidants from beets and vitamins from fresh vegetables.
• Hearty – Beef and potatoes make it a filling meal in one bowl.
• Classic – A time-honored recipe that brings generations together.
• Versatile – Easy to adapt for vegetarian or ground beef versions.

When I make it in October, I freeze half the batch in individual containers. By January, I have ready-to-go bowls of warmth waiting for me on chilly nights.

Variations & Serving Ideas

• Vegetarian: Swap beef broth for vegetable broth and skip the meat.
• Spicy Kick: Add a pinch of red pepper flakes.
• Ground Beef Swap: Perfect for when you’re short on time—still rich, just faster.
• Serving Suggestion: Pair with a slice of warm rye bread or a side of garlic piroshki.

Make-Ahead, Storage & Freezing

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge.
• Reheat: Warm gently on the stovetop—avoid boiling to keep vegetables tender.

Final Thoughts

There’s a reason this borscht soup recipe with beef has stood the test of time—it’s vibrant, flavorful, authentic, and endlessly comforting. Whether you make it on the stovetop, in a slow cooker, or in your Instant Pot, it’s one of those classic dishes that warms the body and soul.

The next time you need a meal that tastes like home, no matter where you are, pull out this recipe. You might just find yourself making it every fall and winter—just like I do.