Classic Homestyle Borscht

A bowl of comfort, straight from the garden.

Rich, hearty, and packed with fresh vegetables, this classic borscht is one of those meals that tastes even better the next day. Sweet beets, tender beef, cabbage, potatoes, and fresh dill come together in a beautifully vibrant soup that's perfect with a dollop of sour cream and a slice of crusty bread.

Ingredients

  • 1 lb grass-fed stewing beef, cubed
  • 8 cups beef broth
  • 2 tbsp butter or cooking tallow
  • 2 medium beets, peeled and grated
  • 2 carrots, grated
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 medium potatoes, diced
  • 2 cups green cabbage, shredded
  • 2 tbsp tomato paste
  • 1 tbsp apple cider vinegar
  • 1 tsp sugar or honey
  • Salt and pepper, to taste
  • ¼ cup fresh dill, chopped
  • Sour cream, for serving

Directions

  1. In a large pot, brown the beef in butter or tallow over medium-high heat.
  2. Add the beef broth, bring to a boil, then reduce to a gentle simmer for about 45 minutes, or until the beef is tender.
  3. While the beef cooks, sauté the onion, carrots, and beets in a little butter or tallow for 8 to 10 minutes. Stir in the garlic and tomato paste and cook for another minute.
  4. Add the vegetable mixture to the soup along with the potatoes. Simmer for 10 minutes.
  5. Stir in the cabbage, vinegar, sugar, salt, and pepper. Simmer another 10 to 15 minutes until the vegetables are tender.
  6. Remove from the heat and stir in the fresh dill.
  7. Serve hot with a generous spoonful of sour cream and fresh crusty bread.

Find it in store this week

Grass-fed beef stewing cubes
Fresh beets
Carrots
Potatoes

Homestead Tip

Like many soups and stews, borscht is even more flavourful the next day. Make a big batch and enjoy the leftovers for lunch or freeze portions for an easy homemade meal.