There are few one-pot meals that contain more nutrients and superfoods than a traditional borscht recipe, and we think it deserves its time in the spotlight.
Borscht soup has been a staple in Ukraine and Eastern Europe for generations. It's packed with nutrients from beets, bone broth, beef, and vegetables, and let's not forget that beautiful, bold reddish-purple color from all those beets!
It's also a perfect dish for colder climates -- comforting, filling, delicious. We love making this because of its rich flavor, amazing health benefits, and how much you can make at one time.
What is Borscht?
The word borscht (also called beet soup or red soup) translates to "sour soup" in most Eastern European countries. The sour cream and fresh dill weed add that iconic flavoring.
Borscht takes several hours to make, but the yield and flavors are worth it! You can feed a large crowd for family holidays and dinners, and it freezes well for a quick dinner option later on.
Superfoods in Borscht
Borscht is a literal melting pot of so many superfoods, including:
Beets. Beets have been shown to possibly lower blood pressure, fight inflammation, are a great source of fiber, and my have anti-cancer properties. It's also a great source of rutin, one of our favorite antioxidants!
Bone broth. Bone broth is a collagen mega-source. Cooking it slow and low allows the beef bones to break down its connective tissues, releasing natural collagen. Bone broth can also lead to a healthier immune system, better joints, and improved brain health.
Cabbage. Cabbage is full of nutrients like protein, Vitamin K, Vitamin C, protein, and fiber. Because of its wealth of antioxidants, cabbage can help fight your body from free radical damage.
Carrots. Carrots are loaded with Vitamin A, biotin, potassium, and more. They're cited for helping eye health, heart health, diabetes management, and much more.
If beef isn't your thing, borscht can also be made with chicken stock (don't forget to boil those bones) and shredded chicken meat.
The beautiful thing about borscht (other than its color) is that it can be customized. If you prefer vegetarian, you can opt for vegetable stock instead bone broth and omit the beef, perhaps adding hearty mushrooms and a couple cans of cannellini or kidney beans for vitamins and protein.
We hope you enjoy our yummy and nutrient-packed borscht recipe!
Traditional Borscht Recipe
2 to 2.5 lbs. bone-in beef (such as short ribs)
10 cups water
1 small onion, rough-chopped
3 large bay leaves
1 tsp. whole peppercorns
1.5 to 2 lbs. beets (about 3 large-sized, peeled and cut into matchsticks)
1 head of red or green cabbage, thinly sliced
2 medium carrots, cut in small rounds (about 1/4 inch thick)
1 medium onion, sliced
3 large russet potatoes, peeled and medium cubed
6-oz. can of tomato paste
4 garlic cloves, smashed and minced
1 Tbsp. white vinegar
1 Tbsp. sugar
1/4 fresh dill, finely minced down to viable parts of stems. Reserve some for garnish.
Salt and pepper to taste
Sour cream (for topping)
Beef/Bone Broth Recipe
Beef/Bone Broth Directions
Preheat large (preferably Dutch oven) pot on stove over medium-high heat. Drizzle with canola oil.
Add short ribs to pot and sear for 2-3 minutes, until browned on all sides.
Add water, onion, bay leaves, and peppercorn. Bring to a simmer and lower heat to low.
Simmer for 2-4 hours, until meat is extremely fork tender and falling off the bone.
Strain beef broth, discarding peppercorns and onions. Discard bones and set beef aside for later. Save the broth.
In same pot, drizzle 2 Tbsp. canola oil over medium heat. Add onions and carrots and sauté until softened for 5 minutes, stirring occasionally.
Add smashed, minced garlic and cook for 1 minute more.
Add beets, continue sautéing for 3-4 minutes, stirring occasionally.
Add cabbage. Cook and sauté until softened.
Over medium-low heat, add tomato paste, vinegar, sugar, salt, and black pepper, stirring until tomato paste is evenly dispersed, about 5 minutes.
Break beef into small pieces and add to the pot.
Stir in broth (enough to cover all veggies, but more if you like) and add potatoes.
Cover and cook over medium-low heat for 30-35 minutes, or until potatoes are fork-tender.
Stir in dill weed. Serve hot with a small spoonful of sour cream and sprinkle with extra dill.
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