3 hrs 10 mins
2 hrs 45 mins
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.
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Units: US | Metric
- 1/2 lb bacon, diced
- 2 lbs lean beef chuck, cut into bite-size pieces
- 1 large white onion, chopped
- 1 large carrot, peeled and grated
- 2 tablespoons minced garlic
- 1 tablespoon dried oregano
- 1 tablespoon dill seed
- 2 bay leaves
- 1/4 cup red wine vinegar
- 2 quarts beef stock
- 1 teaspoon salt
- 2 teaspoons ground black pepper
- 1 1/2 lbs red beets, greens tops removed, roasted and grated
- 1 lb potato, peeled and diced (yukon gold or russets)
- 6 cups green cabbage, shredded (one small head)
- salt & freshly ground black pepper
- red wine vinegar
- 1 cup sour cream or 1 cup creme fraiche
- 1/4 cup chopped fresh dill
- 1DAY ONE.
- 2Preheat oven to 425 degrees F.
- 3Place the bacon in a Dutch oven or stockpot and cook, stirring, over medium-high heat until the fat begins to render, about 3 minutes.
- 4Continue cooking until slightly crisp.
- 6Add the beef and cook, stirring, until brown on all sides, about 5 minutes.
- 7Remove the meat from the pan with a slotted spoon and drain on paper towels.
- 8To the fat in the pan, add the onions and carrots, and stir to coat.
- 9Cook until soft, about 4 minutes.
- 10Add the garlic, oregano, dill seeds, and bay leaves and cook, stirring, for 1 minute.
- 11Add the red wine vinegar and stir to deglaze the pan.
- 12Return the meat and bacon to the pot and add the stock, salt, and pepper and bring to boil.
- 13Reduce the heat and simmer partially covered until the beef is tender, about 2 hours.
- 14Cool and refrigerate overnight Meanwhile, Brush with a little oil and place the beets wrapped in parchment and then foil on a baking sheet.
- 15Roast until tender and can be pierced easily with a knife, about 1 hour.
- 16Remove from the oven and let sit until cool enough to handle.
- 17Place in a bowl, cover with plastic and refrigerate overnight.
- 18DAY TWO.
- 19Trim the stem and root endsof the beets and remove the skins.
- 20Coarsely grate and set aside.
- 21Remove fat from the meat mixture, add the beets, potatoes, and cabbage.
- 22Bring to a boil and Simmer over low heat for another 30 minutes.
- 23Season with additional red wine vinegar, salt and freshly ground black pepper, to taste.
- 24Ladle borscht into bowls and garnish with a dollop of sour cream or creme fraiche and pinch of fresh dill.
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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