If you don’t have raw meat replacing it with chunks of salami is GREAT (just use beef broth in that case). It could be either the preparation method or the type of beets – some beets give off a pink color while others give a deep ruby red.

large My bf asked me to make borscht the “Ukrainian” way and he was so pleased when he tried it! This takes it to a whole other level. ❤️.

Turned out fantastic! Put the beef into the bowl and lay it aside – it will be needful only while serving the Ukrainian borscht. Thanks again! Love every recipe so far and I can’t wait to try your other borscht recipes..x. I’m glad to hear how much you enjoy the recipe Amy! In the same skillet (no need to wash it), Saute onion in 1 Tbsp butter for 2 min. 1 medium onion, finely diced 1 Tbsp butter Peel 0.4 kg of potatoes, wash them and cook in water. That is a great question! brown Thank you for sharing, the recipe was easy to follow. The best size for the beet pieces is the same size that come like in a can of beets (which also makes a great substitution for fresh beets). Refridgerated overnight and was able to remove the solidified fat from the top. This borscht is amazing! It depends on how large you’re dicing the beets so check the beets for doneness before turning off the soup pot. I am absolutely in love with this soup! Two other salads graced our table: the Carrot Apricot and Pecan, and the Creamy Cucumber. My mom always made borsh without meat because it always turned out great and she says that her borsh doesn’t turn out as tasty with meat so she left it out. Hi Nicole! I make big batches in fall with veggies from farmers market, freeze in quart sized bags and like magic – we have soup all winter. I have a quick question for you. Pros: Lots of Flavor, Simple healthy soup My husband and I don't know why it took us so long to make our first at-home borscht. Hi Cindy! Many thanks for the recipe. I’m so glad you enjoyed this recipe!

. I only make borsh by your recipie now.

Cream of broccoli soup with cheddar (and no cream! Ahh thank you so much, that makes me feel better !

Well he forgot!

My husband loved it! Honestly, I have only made this on a stove top so I can’t really recommend a method of using the Instant pot for this.

You’re welcome! This is my third time making this recipe and I have to say it just gets better every time!! Pavlo, thank you for such a nice review on the recipes! They rinse the bones in a strainer, rinse the pot clean and add bones, fresh water and the rest of the recipe to the pot to finish. Also thank you so much for sharing that it works well in a slow cooker.

Actually I tried two different types of borsch, but none of them with meat. I’ve never had it since, and was craving beetroot – so made this.

Blessings and gratitude to you. The most traditional recipes for Polish borscht start by fermenting beets and using the resulting sour fermenting liquid (much like the sour rye mixture use to make Polish white borscht).

Thank you for that amazing feedback and yes, I think this would freeze well. Thank you Chef John.

Hi Natasha,

I’ve been curious how well that works! Put strained bouillon back in the pot and let it cool off (A).

Plenty of mushrooms, cabbage and carrots along with a judicious amount of beef make this healthy borscht recipe special. Bring it to a boil and remove the foam crud as soon as it boils (if you wait, it will be hard to get rid of the crud as it integrates into the broth and you'd have to strain it later). . Also, I added beans with the meat– like your classic recipe. carrots I am Russian and this is my first time making it and it’s better than my moms The only things I did differently was pan fry the meat a little with a drizzle of olive oil and added the juice of half a lemon. 149 calories; protein 9.9g 20% DV; carbohydrates 12.7g 4% DV; dietary fiber 3.1g 12% DV; sugars 7.4g; fat 5.6g 9% DV; saturated fat 1.8g 9% DV; cholesterol 24.4mg 8% DV; vitamin a iu 2592IU 52% DV; vitamin c 12.7mg 21% DV; folate 70mcg 18% DV; calcium 53.8mg 5% DV; iron 1.5mg 8% DV; magnesium 30.9mg 11% DV; potassium 657.2mg 18% DV; sodium 433.5mg 17% DV; thiamin 0.1mg 9% DV.
Looks great! I love your culinary technical term “crud” for the solids and suds that boil up with the beef!


You saved Beef and Beet Borscht to your. Let the pot rest covered for 20 minutes for the flavors to meld. Thanks for sharing your excellent review! It was delicious!

I have inquired with them about a good borsh recipe. No matter how I do it and have done it with my mown recipe whenever I make beef it’s always kind of tough and chewy? Wow!

You’ll need a salad to go with it! Hi Natasha!

The borscht was fantastic! Thank you! Hello, Natasha! Slowly add in the beef bone broth while scraping up any browned bits from the bottom of the pot. And if your meat has a bone in it, place it in the water whole. I honestly haven’t tried to make this in a slow cooker so I won’t be able to offer any advice. In the past, when I made borscht, it came out bitter and I had to dump in alot of sour cream to cover it. Pros: Healthy low calorie tasty Cons: none, So tasty and different Family loved this! I make this soup very often since it reminds me of my moms cooking. Doukhobors use no meat but lots of cream, and Mennonites often skip the beats, but never the cabbage. He always added beans, so I had a can of Bush’s original beans. Also finely dice some dill pickled cucumbers and add just before serving. Why? Lay it aside. Hi Natasha Cooked onions,carrots,celery and 4 whole beets in electric pressure cooker for 20 min.