Entree: Russia – Russian Jewish Cuisine – Борщ с мясом ➤ Borshch s myasom (Hearty beet soup made with beef, vegetables, and aromatic herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Total 2 hrs 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (700 g) beef brisket or chuck, trimmed
- 10 cups (2.4 L) water
- 3 medium beets, about 1 lb (450 g), peeled and grated or julienned
- 1 medium onion, 1 cup (240 ml) chopped (5 1/4 oz (150 g))
- 2 medium carrots, 1 cup (240 ml) sliced (4 5/8 oz (130 g))
- 2 tbsp (30 ml) vegetable oil
- 2 medium potatoes, about 1 lb (450 g), peeled and cubed
- 1/2 small head cabbage, shredded, about 6 cups (300 g)
- 2 tbsp (30 g) tomato paste
- 2 tbsp (30 ml) red wine vinegar or apple cider vinegar
- 1 tsp (5 g) sugar
- 2 bay leaves
- 4 garlic cloves, minced
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) fresh dill, chopped
- Sour cream, for serving

Show original ingredient measurements

- 1.5 lb (700 g) beef brisket or chuck, trimmed
- 10 cups (2.4 L) water
- 3 medium beets, about 1 lb (450 g), peeled and grated or julienned
- 1 medium onion, 1 cup chopped (150 g)
- 2 medium carrots, 1 cup sliced (130 g)
- 2 tbsp (30 ml) vegetable oil
- 2 medium potatoes, about 1 lb (450 g), peeled and cubed
- 1/2 small head cabbage, shredded, about 6 cups (300 g)
- 2 tbsp (30 g) tomato paste
- 2 tbsp (30 ml) red wine vinegar or apple cider vinegar
- 1 tsp (5 g) sugar
- 2 bay leaves
- 4 garlic cloves, minced
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) fresh dill, chopped
- Sour cream, for serving

Instructions

1. Place the beef brisket in a large pot with 10 cups (2.4 L) water. Bring to a simmer, skim any foam, add one bay leaf, and simmer gently until the meat is tender, about 1.5–2 hours. Remove the meat, reserve the broth, and cut the meat into bite-size pieces; skim fat from broth if necessary.
2. Meanwhile, heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Sauté the chopped onion and carrots until soft, about 6–8 minutes. Add the grated beets and cook another 8 minutes until beets begin to soften.
3. Stir in 2 tbsp (30 g) tomato paste, 2 tbsp (30 ml) vinegar, 1 tsp (5 g) sugar, and minced garlic; cook 2 minutes to meld flavors. Add this vegetable mixture to the reserved beef broth.
4. Add the cubed potatoes and shredded cabbage to the broth and simmer until the potatoes and cabbage are tender, about 15–20 minutes. Return the cut beef to the pot and heat through.
5. Taste and adjust seasoning with salt, pepper, and additional vinegar or sugar if needed to balance sweet and sour. Remove bay leaf.
6. Serve hot in bowls topped with a dollop of sour cream and a sprinkle of chopped fresh dill.