|

The BEST Classic Beef Borscht Recipe (Борщ) – Ukrainian Beet Soup w/ Beef! Family Recipe!!

Byamazingfoodstv


GET THE RECIPE:

Get my new cookbook:
Cookbook is also available at Barnes&Noble, Powell’s and IndieBound.

Today, I’m sharing the star dish from my newest cookbook, Beyond Borscht! Straight off the cover – my classic beef borscht! This Eastern European and Russian beet soup is made with tender chunks of beef tri-tip, potatoes, cabbage, loads of veggies and of course, beets! This delicious tomato based soup is hearty, warming and perfect anytime of year! This traditional recipe has been passed down from generation to generation and I have enjoyed this incredible recipe since childhood!

——————–
Connect with me on social media!
ALL MY RECIPES can be found HERE:
*
COOKBOOKS:
*
Facebook:
*
Instagram:
*
Pinterest:

source

Similar Posts

35 Comments

  6. I've made homemade Borscht before after getting inspired from dining years ago at a Russian cafe in Atlanta. I've used many of those items you did except not celery and cabbage, but I guess those make sense too, as the theme is cold-weather crops. Either way, it's such a rich and hearty soup for cold nights, and nutritious.

    I'll definitely have to try your recipe version!

  16. I'm sorry, but red borscht is the Ukrainian national dish. And this recipe is not truthful. Borscht is included in UNESCO as a heritage of Ukraine. your recipe is an interpretation very far off on authenticity.

  17. Americans are so bad at cooking. I've got some lovely beef shin that will need cooking for at least three hours so I wanted to know what stage to add beetroot. Her rubbish cubes of beef will not be tender after one hour. And who compliments the smell of their mirepoix FFS.

  20. NOT Borscht. This is whatever but not a borsh! And don't tell us that it came from your grandma: they didn't even knew that celery or kurmuma existed. I lived in Ukraine for 22 years, I lived as well in Russia, Latvia, Lithuania and Poland. My wife is pure Ukrainian, my mama Russian. NOBODY makes borsh like this. Nobody fries beef before, nobody even uses beef you used, it should me mostly bones, fat and only then meat. Celery, tumeric?!! 3 munutes for cabage!!!
    Guys, please, google real Ukrainian borscht, not this whatever-soup…..

  22. I just finished this and it's great! Thank you for the wonderful recipe. I just personally prefer more cooked cabbage, so I cook it for ten minutes instead of two. But otherwise it is really amazing! I recommend this! ^^

  23. looking for a good recipe and found this. i gonna make this this afternoon. make it for dinner and the rest goes in the freezer. i translated the recipe to dutch and i doubled it because i like to prepare a lot of food so i can eat in on times when i dont have much time to Cook.
    recipe in dutch (double ammount):

    • 1 kilo biefstuk

    • Olie

    • 50 gram roomboter

    • Zout en zwarte peper

    • 2 grote uien in blokjes

    • 6 middelgrote wortels/winterpenen blokjes

    • 4 grote selderie stelen blokjes

    • 4 tenen knoflook

    • 1 theelepel gemalen koriander

    • 1 theelepel komijnzaad gemalen

    • 1 theelepel suiker

    • 6 medium rode bieten in blokjes

    • 2 liter runderbouillon of runderfond

    • 1 tot 2 liter water (dikte afhankelijk)

    • 500 ml tomatensaus of puree

    • 10 medium aardappels (kilo)

    • 4 tot 8 kopjes (250 ml ps ) witte kool

    • 4 eetlepels vers gesneden peterselie

    • 4 eetlepels verse dille

    • 2 eetlepels citroensap

    • Creme freche

    • brood

  31. I just have to say – this has been one of the rudest and disrespectful comment sections I’ve seen in a very long time, and I use YouTube every day. Your patience is seriously to be commended! When it comes to culture and their opinions, people can be INSUFFERABLE. Thank you for taking the time to share your UKRAINIAN family’s recipe that they’ve been making for YEARS! People assume you are not truly Eastern European because of your American accent. It’s very disrespectful. Again, I sincerely appreciate your generosity and look forward to supporting you as a new subscriber!

Leave a Reply