Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Beef Borscht Recipe
    Lost? Site Map

    Beef Borscht

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 10 mins

    25 mins

    2 hrs 45 mins

    Chabear01's Note:

    This is an adopted recipe, and any revisions will be made after I have made it should they be needed. Please feel free to let me know if you make it before me of anything you feel needs to be changed.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      DAY ONE.
    2. 2
      Preheat oven to 425 degrees F.
    3. 3
      Place the bacon in a Dutch oven or stockpot and cook, stirring, over medium-high heat until the fat begins to render, about 3 minutes.
    4. 4
      Continue cooking until slightly crisp.
    5. 5
    6. 6
      Add the beef and cook, stirring, until brown on all sides, about 5 minutes.
    7. 7
      Remove the meat from the pan with a slotted spoon and drain on paper towels.
    8. 8
      To the fat in the pan, add the onions and carrots, and stir to coat.
    9. 9
      Cook until soft, about 4 minutes.
    10. 10
      Add the garlic, oregano, dill seeds, and bay leaves and cook, stirring, for 1 minute.
    11. 11
      Add the red wine vinegar and stir to deglaze the pan.
    12. 12
      Return the meat and bacon to the pot and add the stock, salt, and pepper and bring to boil.
    13. 13
      Reduce the heat and simmer partially covered until the beef is tender, about 2 hours.
    14. 14
      Cool and refrigerate overnight Meanwhile, Brush with a little oil and place the beets wrapped in parchment and then foil on a baking sheet.
    15. 15
      Roast until tender and can be pierced easily with a knife, about 1 hour.
    16. 16
      Remove from the oven and let sit until cool enough to handle.
    17. 17
      Place in a bowl, cover with plastic and refrigerate overnight.
    18. 18
      DAY TWO.
    19. 19
      Trim the stem and root endsof the beets and remove the skins.
    20. 20
      Coarsely grate and set aside.
    21. 21
      Remove fat from the meat mixture, add the beets, potatoes, and cabbage.
    22. 22
      Bring to a boil and Simmer over low heat for another 30 minutes.
    23. 23
      Season with additional red wine vinegar, salt and freshly ground black pepper, to taste.
    24. 24
      Ladle borscht into bowls and garnish with a dollop of sour cream or creme fraiche and pinch of fresh dill.

    Ratings & Reviews:


    Nutritional Facts for Beef Borscht

    Serving Size: 1 (709 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 421.8
    Calories from Fat 233
    Total Fat 25.9 g
    Saturated Fat 10.5 g
    Cholesterol 45.6 mg
    Sodium 2040.4 mg
    Total Carbohydrate 35.5 g
    Dietary Fiber 8.0 g
    Sugars 13.5 g
    Protein 13.9 g

    The following items or measurements are not included:

    lean beef chuck

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites