Beet Borscht with Beef & Cabbage


This dish is all about the dill. If you don’t have fresh dill, make something else tonight.

Also, the flavor of this soup enhances the next day. Make a day ahead if you have the time.


6 Beets, trimmed* (may add in the greens at the end or use them in another dish)

3 Tbl Olive oil

3 lbs Beef round roast, or similar. Cut into bite sized pieces. If on the bone, save bone and put aside.

2 leeks, finely chopped

2 carrots, chopped

1 14oz. can diced tomatoes

1 head green cabbage, coarsely chopped or shredded

10-12 cups water

2 Tbl tomato paste

6 whole fresh dill sprigs, plus more chopped for garnish

3 Tbl red wine vinegar

3 Tbl brown sugar or coconut sugar (or neither, depending on your taste)

salt and pepper

sour cream or greek yogurt


In a large pot, boil the beets for 45-60 minutes, until fork-tender. Pull out to cool. Reserve 2 cups of the cooking liquid. Once beets are cool to touch, rinse under cold water and peel. Cut into bite sized pieces and put aside.

In a soup pot, heat olive oil over medium-high heat. Add beef, season with salt and pepper and let brown 5-7 minutes.

Add leeks and carrots, season again and let brown, another 5-7 minutes. Scrape up brown bits from bottom of pot.

Add beet liquid, beef bone (if you have one), tomatoes, cabbage, water, tomato paste and dill sprigs. Bring to a simmer, cover partially and cook about 1-1/2 hours. Until the beef is very tender.

Add beets, vinegar, sugar and season again if desired.

Remove the bone and dill sprigs.

Ladle into bowls and serve with a dollop of sour cream or greek yogurt and plenty of fresh chopped dill.


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