Eastern EuropeanMedium · Hot
Beef and Beet Borscht Pot
Beef steak simmers with beet, potato, carrot, and onion until the broth turns that deep, jewel-red colour that means the beets have given everything they have. The root vegetables soften completely, drinking in the meaty stock, and the whole pot becomes something warming and deeply satisfying. Serve in wide bowls with nothing fussy alongside.
Prep
15 min
Cook
45 min
Total
1h
Method
Brown the Beef
1
Heat the sunflower oil in your Dutch oven over medium-high heat. Add the ground beef and break it apart with your wooden spoon, letting it sizzle and brown until no longer pink, about 5 to 7 minutes.
2
Add the diced yellow onion and minced garlic to the browned beef. Stir and cook until the onion softens and turns translucent, about 5 to 7 minutes over medium heat.
Build the Broth
3
4
Add the diced potato, sliced carrot, and shredded cabbage. Stir in the tomato sauce, then season with salt, black pepper, and paprika.
5
Let the soup simmer uncovered for 20 to 25 minutes, until the vegetables are tender but not mushy.
Finish with Beet
6
While the soup simmers, peel and grate the beets on the coarse side of your box grater. Stir the grated beet into the pot.
7
Cook for another 5 minutes, just until the beet softens slightly and bleeds its gorgeous deep red color into the broth.
8
Cook for another 8 to 10 minutes, until the beet softens slightly and bleeds its gorgeous deep red color into the broth. For food safety, ensure beet reaches at least 165°F (74°C).
Serve
9
Remove from heat. Stir in the fresh dill and let it wilt gently into the steamy broth.
10
Ladle into deep bowls and pass the yogurt at the table — let everyone swirl in a big spoonful for that sour tang Babcia loves.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -2
Calories
344
per serving
High in protein · 26gLow sugar · 8g
Protein
26g
Carbs
19g
Fat
18g
Sat. fat
4g
Fiber
4g
Sugar
8g
Sodium
944mg
Gluten FreeHigh ProteinAnti InflammatoryHeart HealthyDigestive SupportFiber Rich
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
8.5
per serving
ECarbonBEU all-round· carbon sets the grade
Water
0.5m³
Land
203Pt
Runoff
0.2g P
Ground Beef drives 97% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
5
Salty
3
Sour
2
Bitter
2
Spicy
Textures
TenderSilkyCreamy
Aromas
EarthyHerbalSmokyUmamiSweet
Kitchen Equipment
Primary Tool
Dutch OvenCounter FootprintLarge
Safety & Storage
Cooking Temperature
Ground beef must reach 160°F (71°C) throughout before adding vegetables and other ingredients to ensure harmful bacteria are eliminated.
Cross Contamination
Use separate cutting boards for raw meat and vegetables. Wash hands thoroughly with soap after handling raw beef before touching other ingredients.
Handling
When adding grated beet at the end of cooking, use clean utensils to minimize introduction of raw contamination from hands that handled raw meat.
Storage
Cool soup to room temperature within 2 hours, then refrigerate in airtight containers. Consume within 3-4 days or freeze for up to 3 months.
High Risk Population
Children under 5, adults over 65, pregnant individuals, and immunocompromised persons should ensure beef reaches safe temperature as they are more vulnerable to foodborne illness.
Pro Tips
Technique
Grate your beets on the coarse holes of the box grater—this gives you thin, silky strands that melt into the broth rather than tough cubes that sink to the bottom. The color will bloom through the whole pot.
Never skip the yogurt stirred in at the table—this is what makes borscht taste like borscht, that gentle sour tang cutting through the earthy sweetness of the beets.
Substitution
If you cannot find fresh beets, two cans of sliced beets—drained and chopped—work beautifully in a pinch. Just add them at the very end and warm through gently so they do not turn to mush.
Storage
This soup actually tastes better the next day, so I always make a big pot. Store it in the refrigerator for up to five days, and freeze portions for a rainy day when you need something warm and nourishing.
From the chef
Borscht earns its deep ruby colour honestly — the beet goes in last, grated raw so it bleeds everything into the broth without going grey and tired. Browned beef and onion build the base, then potato, carrot, and shredded cabbage simmer until the whole pot is dense and warming. A pour of tomato sauce rounds out the flavour, and a heavy shower of fresh dill goes in just off the heat. Pass the yogurt at the table and let everyone swirl in a big spoonful for that soured tang that makes the bowl complete. Nothing fussy, just honest soup done right.
TagsOne PotComfort FoodTraditionalHeartySimmered
AllergensMilk
Source: generated · May 30, 2026