Red Beef Borsch

by Editorial Staff

Borscht with meat for lunch is every man’s dream. Let’s pamper our loved ones!

Cook: 1 hour 30 mins

Servings: 8


  • Beef with bone – 600 g
  • Potatoes – 2-3 pcs.
  • White cabbage – 300 g
  • Beets – 1 pc.
  • Carrots – 1 pc.
  • Bulb onions – 1-2 pcs.
  • Tomato paste – 2-3 tbsp
  • Vegetable oil – 30 g
  • Garlic – 2-3 cloves
  • Vinegar – 1-2 teaspoon
  • Bay leaf – 1-2 pcs.
  • Greens to taste
  • Salt to taste
  • Pepper to taste


  1. Wash lean beef with bone, pour cold water. Bring to a boil, remove the foam. Cook the meat until tender, about 1.5 hours.
  2. Peel, wash, and cut the potatoes into small cubes.
  3. Peel and wash the onions and carrots. Finely dice the onion. Grate carrots on a coarse grater.
  4. Add potatoes to the meat. Cook for 10 minutes.
  5. Chop white cabbage into thin strips.
  6. Peel, wash and coarsely grate the beets or cut into strips. Preheat a frying pan, pour in vegetable oil. Put the beets in a frying pan and simmer over medium heat, stirring for 10-15 minutes. You can add vinegar, stir.
  7. Remove meat from broth, cut into slices. Add beets, half carrots, and onions to a saucepan with broth. Cook for 5-7 minutes.
  8. Preheat a frying pan. Pour in vegetable oil. Place the other half of the onion and carrot. Fry over medium heat, stirring occasionally, for 3-4 minutes. Then add the tomato. Stir and simmer for 1 minute.
  9. Add frying, cabbage, and pieces of meat to the pan. Season with salt and pepper. Add bay leaves. Simmer borscht with beef on the lowest heat, covered for 10 minutes. Then remove from heat. Peel and chop the garlic finely. Add to borsch. Let the beef borscht brew under the lid for 20 minutes.
  10. Wash and finely chop the herbs. Red beef borscht is ready. Serve borsch with fresh herbs and sour cream.
    Bon Appetit!

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