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1. Shard Calculation

Query:

Response:

Calculated Shard: 125 (from laksa148)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa125.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://natashaskitchen.com/borscht-recipe-with-meat/\')), getAhrefsUnparsedNoserviceFromURL(\'https://natashaskitchen.com/borscht-recipe-with-meat/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/natashaskitchen.com\/borscht-recipe-with-meat\/","crawl_time":1775585563,"first_indexed_time":1526079728,"http_code":200,"src_unparsed":"com,natashaskitchen!\/borscht-recipe-with-meat\/ s443","src_root_hash":"10317463341279786325","history_drop_reason":null,"meta_title":"Borscht Recipe with Meat","meta_descriptions":["A must try this Ukrainian borscht recipe with beef for those of you who love a good piece of tender meat in your spoon. Serve with dollop of sour cream."],"attrs_boilerpipe_text":"Save\nThis post may contain affiliate links. Read my\ndisclosure policy\n.\nFinally, a borscht recipe with meat! I’m a borsch lover. To prove it, here’s my\nfirst borscht\n, my\nsecond borscht\n(an easier\/quicker version of the first one), my\nsuperfood borscht\nand now this beef borscht for those of you who love a good piece of tender meat in your spoon :).\nBorscht is originally Ukrainian but it is made by most Slavic people and is a very common food in Russia. If you didn’t make it to the Olympics in Sochi this year, you’ll still get a taste of Russia when you try this borscht. It will also help you to loosen up those tense shoulders as you watch the Olympics (it makes me so anxious to watch! You?). By the way, Borscht, Borsch, Borshch… potatoes, patawtos). 😉\nIngredients for Borscht with Beef:\n(This list looks lengthy but the ingredients are simple) \n1 lb Beef: sirloin, stew meat, or whatever kind of beef you like, really (bone-in or boneless *see note)\n14 cups cold water\n1 Tbsp salt + more to taste\n2 large or 3 medium beets, washed, peeled and grated\n4 Tbsp olive oil\n1 Tbsp vinegar\n1 Tbsp sugar\n2 Tbsp tomato sauce, or paste (or 3 Tbsp ketchup)\n1 Tbsp butter\n1 medium onion, finely diced\n2 carrots, grated\n2 large or 3 medium potatoes, peeled and sliced into bite-sized pieces\n1\/2 head of small cabbage, sliced\n2 tomatoes, peeled and diced (**see note)\n2 bay leaves\n1\/4 tsp freshly ground pepper\n1\/4 cup chopped fresh parsley + more for garnish\n2 cloves garlic, pressed\nGarnish: Sour cream and fresh sprigs of parsley or dill.\nHow To Make Borscht with Meat:\n1. Wash meat in cold water, cut into 1″ pieces and and place in a large soup pot with 14 cups cold water and 1 Tbsp salt. Bring it to a boil and remove the foam as soon as it boils (if you wait, it will be hard to get rid of the foam as it integrates into the broth and you’d have to strain it).\nLower the heat, partially cover and cook at a low boil 45 minutes – 1 hr, periodically skimming off any foam that rises to the top. Sorry, I forgot to take a picture of the foam. Maybe we’re better off??\n2. Grate beets on the large grater holes (the\nfood processor\nworks amazingly well). Place them in a large heavy-bottom skillet with 4 Tbsp olive oil and 1 Tbsp vinegar and saute for 5 minutes, then reduce heat to med\/low and add 1 Tbsp sugar and 2 Tbsp tomato sauce Mix thoroughly and saute until starting to soften, stirring occasionally (about 10 min). Remove from pan and set aside.\n3. In the same skillet (no need to wash it), Saute onion in 1 Tbsp butter for 2 min. Add grated carrot and sautee another 5 min or until softened, adding more oil if it seems too dry.\n4. Once the meat has been cooking at least 45 min, place sliced potatoes into\n the soup pot and\n cook 10 min, then add cabbage, sauteed beets, onion & carrot, and chopped tomatoes. Cook another 10 minutes or until potatoes can be easily pierced with a fork.\n5. Add 2 bay leaves, 1\/4 tsp pepper, and more salt to taste (I added another 1\/2 tsp salt).\n6. Chop parsley and pressed garlic then stir them into the soup pot, immediately cover and remove from heat. Let the pot rest covered for 20 minutes for the flavors to meld.\nServe hot with fresh sprigs of parsley or dill and a dollop of sour cream if desired. Sometimes I do, sometimes I don’t. 🙂\nNOTES:\n*P.S. Pork can be used also. And if your meat has a bone in it, place it in the water whole. After it boils for 45 min to 1 hour, remove it from soup, cut away and discard the bone and cut meat into 1″ pieces).\n**To peel whole tomatoes, blanch them in boiling hot water for 30-45 seconds, then transfer to cold water and the skin should peel right off. \n4.96\nfrom\n248\nvotes\nAuthor:\nNatasha of NatashasKitchen.com\nBorscht is originally Ukrainian but it is made by most Slavic people and is a very common food in Russia. P.S. The list of ingredients looks lengthy but they are simple. Serve hot with fresh sprigs of parsley or dill and a dollop of sour cream if desired.\nPin\nReview\nPrint\nPrep Time:\n30\nminutes\nCook Time:\n1\nhour\n30\nminutes\nTotal Time:\n2\nhours\nServings:\n8\n-10\n1\nlb\nBeef: sirloin\n,\nstew meat, or whatever kind of beef you like, really (bone-in or boneless *see note)\n14\ncups\ncold water\n1\nTbsp\nsalt + more to taste\n2\nlarge or 3 medium beets\n,\nwashed, peeled and grated\n4\nTbsp\nolive oil\n1\nTbsp\nvinegar\n1\nTbsp\nsugar\n2\nTbsp\ntomato sauce\n,\nor paste (or 3 Tbsp ketchup)\n1\nTbsp\nunsalted butter\n1\nmedium onion\n,\nfinely diced\n2\ncarrots\n,\ngrated\n2\nlarge or 3 medium potatoes\n,\npeeled and sliced into bite-sized pieces\n1\/2\nhead of small cabbage\n,\nsliced\n2\ntomatoes\n,\npeeled and diced (**see note)\n2\nbay leaves\n1\/4\ntsp\nfreshly ground pepper\n1\/4\ncup\nchopped fresh parsley + more for garnish\n2\ncloves\ngarlic\n,\npressed\nGarnish: Sour cream and fresh sprigs of parsley or dill.\nWash meat in cold water, cut into 1\" pieces and place in a large soup pot with 14 cups cold water and 1 Tbsp salt. Bring it to a boil and remove the foam as soon as it boils (if you wait, it will be hard to get rid of foam as it integrates into the broth and you'd have to strain it later). Reduce heat, partially cover and simmer 45 minutes - 1 hr, periodically skimming off any foam that rises to the top.\nGrate beets on the large grater holes (a food processor works amazingly well). Place them in a large heavy-bottom skillet with 4 Tbsp olive oil and 1 Tbsp vinegar and saute for 5 minutes, then reduce heat to med\/low and add 1 Tbsp sugar and 2 Tbsp tomato sauce Mix thoroughly and saute until starting to soften, stirring occasionally (about 10 min). Remove from pan and set aside.\nIn the same skillet (no need to wash it), Saute onion in 1 Tbsp butter for 2 min. Add grated carrot and sautee another 5 min or until softened, adding more oil if it seems too dry.\nOnce the meat has been cooking at least 45 min, place sliced potatoes into\nthe soup pot and cook 10 min, then add cabbage, sauteed beets, onion & carrot, and chopped tomatoes. Cook another 10 minutes or until potatoes can be easily pierced with a fork.\nAdd 2 bay leaves, 1\/4 tsp pepper, and more salt to taste (I added another 1\/2 tsp salt).\nChop parsley and pressed garlic then stir them into the soup pot, immediately cover and remove from heat. Let the pot rest covered for 20 minutes for the flavors to meld.\n*Pork can be used also. And if your meat has a bone in it, place it in the water whole. After it boils for 45 min to 1 hour, remove it from soup, cut away and discard the bone and cut meat into 1\" pieces).\n**To peel whole tomatoes, blanch them in boiling hot water for 30-45 seconds, then transfer to cold water and the skin should peel right off.\nFull Nutrition Label\nNutrition Disclosure","attrs_markdown":"[![Natasha's Kitchen](https:\/\/natashaskitchen.com\/wp-content\/themes\/natashas-kitchen\/images\/logo.png)](https:\/\/natashaskitchen.com\/)\n\n- [Recipes](https:\/\/natashaskitchen.com\/recipes\/)\n- Menu\n\nClose Search\n\n## Search this site\n\nClose Menu\n\n- [Home](https:\/\/natashaskitchen.com\/)\n- [Recipes](https:\/\/natashaskitchen.com\/recipes\/)\n  - Category\n    - [Appetizers](https:\/\/natashaskitchen.com\/category\/appetizers\/)\n    - [Bread Recipes](https:\/\/natashaskitchen.com\/category\/bread\/)\n    - [Breakfast](https:\/\/natashaskitchen.com\/category\/breakfast\/)\n    - [Condiments](https:\/\/natashaskitchen.com\/category\/condiments\/)\n    - 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[About](https:\/\/natashaskitchen.com\/about\/)\n  - [Subscribe](https:\/\/natashaskitchen.com\/subscribe\/)\n  - [Shop](https:\/\/www.amazon.com\/shop\/natashaskitchen)\n\n[Home](https:\/\/natashaskitchen.com\/) \\> [Eastern European Recipes](https:\/\/natashaskitchen.com\/category\/russianukrainian\/)\n\n# Borscht Recipe with Beef\n- [![](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2023\/02\/NK-Head-Red-Shirt-small.png)](https:\/\/natashaskitchen.com\/natasha-kravchuk\/)\n  by [Natasha Kravchuk](https:\/\/natashaskitchen.com\/natasha-kravchuk\/) \\| Updated Feb 1, 2021\n  \n  - [4\\.96 from 248 votes](https:\/\/natashaskitchen.com\/borscht-recipe-with-meat\/#comments)\n  - [626 comments](https:\/\/natashaskitchen.com\/borscht-recipe-with-meat\/#comments)\n\n- Jump to Recipe\n\nSave\n\n![A bowl of borscht with meat garnished with sour cream and dill in a blue bowl ](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2014\/02\/Borscht-Recipe-with-Meat-600x900.jpg)\n\nThis post may contain affiliate links. Read my [disclosure policy](https:\/\/natashaskitchen.com\/about\/terms-and-conditions\/#amazon-disclosure).\n\nFinally, a borscht recipe with meat! I’m a borsch lover. To prove it, here’s my [first borscht](https:\/\/natashaskitchen.com\/classic-russian-borscht-recipe\/), my [second borscht](https:\/\/natashaskitchen.com\/classic-russian-borscht-recipe\/) (an easier\/quicker version of the first one), my [superfood borscht](https:\/\/natashaskitchen.com\/easy-superfood-red-borsch\/) and now this beef borscht for those of you who love a good piece of tender meat in your spoon :).\n\nBorscht is originally Ukrainian but it is made by most Slavic people and is a very common food in Russia. If you didn’t make it to the Olympics in Sochi this year, you’ll still get a taste of Russia when you try this borscht. It will also help you to loosen up those tense shoulders as you watch the Olympics (it makes me so anxious to watch! You?). By the way, Borscht, Borsch, Borshch… potatoes, patawtos). 😉\n\n## Ingredients for Borscht with Beef:\n(This list looks lengthy but the ingredients are simple) 1 lb Beef: sirloin, stew meat, or whatever kind of beef you like, really (bone-in or boneless \\*see note)  \n 14 cups cold water  \n 1 Tbsp salt + more to taste  \n 2 large or 3 medium beets, washed, peeled and grated  \n 4 Tbsp olive oil  \n 1 Tbsp vinegar  \n 1 Tbsp sugar  \n 2 Tbsp tomato sauce, or paste (or 3 Tbsp ketchup)  \n 1 Tbsp butter  \n 1 medium onion, finely diced  \n 2 carrots, grated  \n 2 large or 3 medium potatoes, peeled and sliced into bite-sized pieces  \n 1\/2 head of small cabbage, sliced  \n 2 tomatoes, peeled and diced (\\*\\*see note)  \n 2 bay leaves  \n 1\/4 tsp freshly ground pepper  \n 1\/4 cup chopped fresh parsley + more for garnish  \n 2 cloves garlic, pressed\n\nGarnish: Sour cream and fresh sprigs of parsley or dill.\n\n![Meat Borsch](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2014\/02\/Meat-Borsch-600x400.jpg)\n\n## How To Make Borscht with Meat:\n1\\. Wash meat in cold water, cut into 1″ pieces and and place in a large soup pot with 14 cups cold water and 1 Tbsp salt. Bring it to a boil and remove the foam as soon as it boils (if you wait, it will be hard to get rid of the foam as it integrates into the broth and you’d have to strain it).\n\nLower the heat, partially cover and cook at a low boil 45 minutes – 1 hr, periodically skimming off any foam that rises to the top. Sorry, I forgot to take a picture of the foam. Maybe we’re better off??\n\n![A small wooden bowl with salt ](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2014\/02\/Borscht-Recipe-with-Meat-4-600x400.jpg)\n\n2\\. Grate beets on the large grater holes (the [food processor](http:\/\/amzn.to\/1pUtnER) works amazingly well). Place them in a large heavy-bottom skillet with 4 Tbsp olive oil and 1 Tbsp vinegar and saute for 5 minutes, then reduce heat to med\/low and add 1 Tbsp sugar and 2 Tbsp tomato sauce Mix thoroughly and saute until starting to soften, stirring occasionally (about 10 min). Remove from pan and set aside.\n\n![Two photos of grated beet being seasoned for borscht ](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2014\/02\/Borscht-Recipe-with-Meat-1-600x450.jpg)\n\n3\\. In the same skillet (no need to wash it), Saute onion in 1 Tbsp butter for 2 min. Add grated carrot and sautee another 5 min or until softened, adding more oil if it seems too dry.\n\n![Three photos of carrots and onions being sautéed ](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2014\/02\/Borscht-Recipe-with-Meat-2-600x900.jpg)\n\n4\\. Once the meat has been cooking at least 45 min, place sliced potatoes into the soup pot and cook 10 min, then add cabbage, sauteed beets, onion & carrot, and chopped tomatoes. Cook another 10 minutes or until potatoes can be easily pierced with a fork.\n\n![Three photos one of diced potatoes, one of grated cabbage and one of a pot of borscht](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2014\/02\/Borscht-Recipe-with-Meat-3-600x900.jpg)\n\n5\\. Add 2 bay leaves, 1\/4 tsp pepper, and more salt to taste (I added another 1\/2 tsp salt).\n\n![Meat Borsch-12](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2014\/02\/Meat-Borsch-12-600x400.jpg)\n\n6\\. Chop parsley and pressed garlic then stir them into the soup pot, immediately cover and remove from heat. Let the pot rest covered for 20 minutes for the flavors to meld.\n\n![Meat Borsch-13](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2014\/02\/Meat-Borsch-13-600x400.jpg)\n\nServe hot with fresh sprigs of parsley or dill and a dollop of sour cream if desired. Sometimes I do, sometimes I don’t. 🙂\n\n![A must try this Ukrainian borscht recipe with beef for those of you who love a good piece of tender meat in your spoon. Serve with dollop of sour cream.](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2014\/02\/Meat-Borsch-15.jpg)\n\n### NOTES:\n\\*P.S. Pork can be used also. And if your meat has a bone in it, place it in the water whole. After it boils for 45 min to 1 hour, remove it from soup, cut away and discard the bone and cut meat into 1″ pieces).  \n \\*\\*To peel whole tomatoes, blanch them in boiling hot water for 30-45 seconds, then transfer to cold water and the skin should peel right off.\n\n## Borscht Recipe with Meat\n4\\.96 from 248 votes\n\nAuthor: Natasha of NatashasKitchen.com\n\n![A bowl of borscht with meat garnished with sour cream and dill in a blue bowl](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2014\/02\/Borscht-Recipe-with-Meat-160x160.jpg)\n\nBorscht is originally Ukrainian but it is made by most Slavic people and is a very common food in Russia. P.S. The list of ingredients looks lengthy but they are simple. Serve hot with fresh sprigs of parsley or dill and a dollop of sour cream if desired.\n\n[Save](https:\/\/natashaskitchen.com\/borscht-recipe-with-meat\/)\n\n[Saved](https:\/\/natashaskitchen.com\/borscht-recipe-with-meat\/)\n\n[Pin](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fnatashaskitchen.com%2Fborscht-recipe-with-meat%2F&media=https%3A%2F%2Fnatashaskitchen.com%2Fwp-content%2Fuploads%2F2014%2F02%2FBorscht-Recipe-with-Meat.jpg&description=Borscht+Recipe+with+Meat&is_video=false)\n\n[Review](https:\/\/natashaskitchen.com\/borscht-recipe-with-meat\/#comments)\n\n[Print](https:\/\/natashaskitchen.com\/wprm_print\/borscht-recipe-with-meat)\n\nPrep Time: 30 minutes mins\n\nCook Time: 1 hour hr 30 minutes mins\n\nTotal Time: 2 hours hrs\n\n### Ingredients\nServings: 8 \\-10\n\n- 1 lb Beef: sirloin, stew meat, or whatever kind of beef you like, really (bone-in or boneless \\*see note)\n- 14 cups cold water\n- 1 Tbsp salt + more to taste\n- 2 large or 3 medium beets, washed, peeled and grated\n- 4 Tbsp [olive oil](https:\/\/amzlink.to\/az0tLqObFKI3D)\n- 1 Tbsp [vinegar](https:\/\/amzlink.to\/az0xcXxCh9igW)\n- 1 Tbsp sugar\n- 2 Tbsp tomato sauce, or paste (or 3 Tbsp ketchup)\n- 1 Tbsp unsalted butter\n- 1 [medium onion](https:\/\/natashaskitchen.com\/how-to-chop-an-onion-a-video-tutorial\/), finely diced\n- 2 carrots, grated\n- 2 large or 3 medium potatoes, peeled and sliced into bite-sized pieces\n- 1\/2 head of small cabbage, sliced\n- 2  tomatoes, peeled and diced (\\*\\*see note)\n- 2 [bay leaves](https:\/\/amzlink.to\/az07U6d8a4zW4)\n- 1\/4 tsp freshly ground pepper\n- 1\/4 cup chopped fresh parsley + more for garnish\n- 2 cloves garlic, pressed\n- Garnish: Sour cream and fresh sprigs of parsley or dill.\n\n### Instructions\n- Wash meat in cold water, cut into 1\" pieces and place in a large soup pot with 14 cups cold water and 1 Tbsp salt. Bring it to a boil and remove the foam as soon as it boils (if you wait, it will be hard to get rid of foam as it integrates into the broth and you'd have to strain it later). Reduce heat, partially cover and simmer 45 minutes - 1 hr, periodically skimming off any foam that rises to the top.\n- Grate beets on the large grater holes (a food processor works amazingly well). Place them in a large heavy-bottom skillet with 4 Tbsp olive oil and 1 Tbsp vinegar and saute for 5 minutes, then reduce heat to med\/low and add 1 Tbsp sugar and 2 Tbsp tomato sauce Mix thoroughly and saute until starting to soften, stirring occasionally (about 10 min). Remove from pan and set aside.\n- In the same skillet (no need to wash it), Saute onion in 1 Tbsp butter for 2 min. Add grated carrot and sautee another 5 min or until softened, adding more oil if it seems too dry.\n- Once the meat has been cooking at least 45 min, place sliced potatoes into\n- the soup pot and cook 10 min, then add cabbage, sauteed beets, onion & carrot, and chopped tomatoes. Cook another 10 minutes or until potatoes can be easily pierced with a fork.\n- Add 2 bay leaves, 1\/4 tsp pepper, and more salt to taste (I added another 1\/2 tsp salt).\n- Chop parsley and pressed garlic then stir them into the soup pot, immediately cover and remove from heat. Let the pot rest covered for 20 minutes for the flavors to meld.\n\n### Notes\n\\*Pork can be used also. And if your meat has a bone in it, place it in the water whole. After it boils for 45 min to 1 hour, remove it from soup, cut away and discard the bone and cut meat into 1\" pieces).  \n\\*\\*To peel whole tomatoes, blanch them in boiling hot water for 30-45 seconds, then transfer to cold water and the skin should peel right off.\n\n- [Full Nutrition Label](https:\/\/natashaskitchen.com\/borscht-recipe-with-meat\/)\n- [Nutrition Disclosure](https:\/\/natashaskitchen.com\/about\/terms-and-conditions\/#nutrition)\n\nCourse: Soup\n\nCuisine: Russian, Ukrainian\n\nKeyword: Borscht with Meat\n\nSkill Level: Medium\n\nCost to Make: [\\$\\$](https:\/\/natashaskitchen.com\/about\/terms-and-conditions\/#recipe-cost)\n\nShare the Post:\n\n[![Natasha's Kitchen Cookbook](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2023\/12\/Order-My-Cook-Book-2-728x336.png)](https:\/\/natashaskitchen.com\/cookbook\/)\n\n![Final Final Picmonkey Hashtag banner](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2014\/11\/Final-Final-Picmonkey-Hashtag-banner.png)\n\n4\\.96 from 248 votes ([77 ratings without comment](https:\/\/natashaskitchen.com\/borscht-recipe-with-meat\/))\n\n## Leave a Comment [Cancel reply](https:\/\/natashaskitchen.com\/borscht-recipe-with-meat\/#respond)\n\n## Comments\n- Aly\n  \n  February 9, 2026\n  \n  Absolutely outstanding. The only changes I made were substituting a quart of chicken broth for 4 cups of the water (tbh this was more because I live in an area with dodgy tap water and was getting low on bottled but had plenty of chicken broth on hand) and sauteing the garlic with the onion and carrot rather than adding it raw at the end. My instincts just wouldn’t let me do that lol. But these were inconsequential tweaks, the borscht was 10\/10, and I’m adding this to my regular rotation in winter. Absolutely delicious. It looked beautiful, too. Lovely clear red broth. Just outstanding.\n  \n  [Reply](https:\/\/natashaskitchen.com\/borscht-recipe-with-meat\/#comment-1131964)\n  - Natasha's Kitchen\n    \n    February 10, 2026\n    \n    Thank you for sharing that with us! Great to hear that you enjoyed the recipe\\!\n    \n    [Reply](https:\/\/natashaskitchen.com\/borscht-recipe-with-meat\/#comment-1131970)\n- Mariah\n  \n  February 3, 2026\n  \n  There is no broth and only 1\/4 cup water mentioned as ingredients in this soup. I see that the 1\/4 cup water is added to simmer the meat. Where is the rest of the liquid in this soup? Doesn’t soup usually have a liquid broth? Am I missing something here?\n  \n  [Reply](https:\/\/natashaskitchen.com\/borscht-recipe-with-meat\/#comment-1131128)\n  - Natashas Kitchen\n    \n    February 3, 2026\n    \n    Hi Mariah, on the ingredient list, it says 14 cups cold water on the second item down. I hope that helps.\n    \n    [Reply](https:\/\/natashaskitchen.com\/borscht-recipe-with-meat\/#comment-1131162)\n\n[Load More Reviews](https:\/\/natashaskitchen.com\/borscht-recipe-with-meat\/comment-page-14\/#comments)\n\n## Welcome to Natasha’s Kitchen\\!\n![Natasha](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2023\/02\/NK-Head-Red-Shirt-small.png) Hi! I’m Natasha Kravchuk, a New York Times bestselling cookbook author, recipe developer, food photographer, and writer. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home. [Learn more...](https:\/\/natashaskitchen.com\/about\/)\n\nLove, ![Natasha](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2017\/05\/natasha-sign.png)\n\n## Reader Favorites\n- ![Sliced moist banana nut bread with overripe bananas](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2018\/05\/Banana-Bread-Recipe-7-262x262.jpg)\n  \n  [Banana Bread Recipe (VIDEO)](https:\/\/natashaskitchen.com\/banana-bread-recipe-video\/)\n  \n  (6627)\n- ![Our go-to fish tacos recipe for entertaining! Easy, excellent fish tacos with the best fish taco sauce; an irresistible lime crema! \\| natashaskitchen.com](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2017\/08\/Easy-Fish-Tacos-with-the-Best-Fish-Taco-Sauce-4-262x262.jpg)\n  \n  [Fish Tacos Recipe with Best Fish Taco Sauce\\!](https:\/\/natashaskitchen.com\/fish-tacos-recipe\/)\n  \n  (1930)\n- ![Juicy sliced meatloaf on a cutting board garnished with parsley](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2024\/10\/The-Best-Meatloaf-Recipe-7-262x262.jpg)\n  \n  [The Best Meatloaf Recipe](https:\/\/natashaskitchen.com\/meatloaf-recipe\/)\n  \n  (9494)\n- ![Roasted Cauliflower baked](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2021\/02\/Roasted-Cauliflower-3-262x262.jpg)\n  \n  [Easy Roasted Cauliflower Recipe](https:\/\/natashaskitchen.com\/roasted-cauliflower\/)\n  \n  (871)\n- ![Beef chili in crockpot](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2020\/04\/Slow-Cooker-Beef-Chili-Recipe-3-262x262.jpg)\n  \n  [Slow Cooker Chili Recipe](https:\/\/natashaskitchen.com\/slow-cooker-chili-recipe\/)\n  \n  (2325)\n- ![Pico De gallo in a serving bowl with tortilla chips](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2019\/07\/Pico-de-Gallo-Recipe-2-262x262.jpg)\n  \n  [Authentic Pico de Gallo](https:\/\/natashaskitchen.com\/pico-de-gallo\/)\n  \n  (389)\n- ![Sloppy Joe up close with saucy sloppy joe filling in a bun](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2025\/06\/Sloppy-Joe-Recipe-4-262x262.jpg)\n  \n  [Sloppy Joes Recipe](https:\/\/natashaskitchen.com\/sloppy-joe-recipe\/)\n  \n  (2015)\n- ![Caesar Salad recipe in a bowl with romaine, croutons, parmesan cheese and caesar dressing](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2019\/01\/Caesar-Salad-Recipe-3-262x262.jpg)\n  \n  [Caesar Salad](https:\/\/natashaskitchen.com\/caesar-salad-recipe\/)\n  \n  (577)\n\n[Search Full Recipe Index](https:\/\/natashaskitchen.com\/recipes\/)\n\n## As Featured On\n![As Featured On]()\n\n- Copyright © 2026 Natasha's Kitchen\n- [Privacy Policy](https:\/\/natashaskitchen.com\/about\/privacy-policy\/)\n- [Website Accessibility Policy](https:\/\/natashaskitchen.com\/disclaimer\/)\n- [Start A Blog](https:\/\/natashaskitchen.com\/blogger-resources\/)\n- [Press](https:\/\/natashaskitchen.com\/about\/press\/)\n- [FAQ](https:\/\/natashaskitchen.com\/about\/terms-and-conditions\/)\n- [Contact](https:\/\/natashaskitchen.com\/contact\/)\n- [Design by cre8d](https:\/\/www.cre8d-design.com\/)\n## Rate This Recipe\n## Recipe Ratings without Comment\nSomething went wrong. Please try again.\n\n## Never Go \"Hangry\" Again\\!\nGet weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.","attrs_readable_markdown":"Save\n\n![A bowl of borscht with meat garnished with sour cream and dill in a blue bowl ](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2014\/02\/Borscht-Recipe-with-Meat-600x900.jpg)\n\nThis post may contain affiliate links. Read my [disclosure policy](https:\/\/natashaskitchen.com\/about\/terms-and-conditions\/#amazon-disclosure).\n\nFinally, a borscht recipe with meat! I’m a borsch lover. To prove it, here’s my [first borscht](https:\/\/natashaskitchen.com\/classic-russian-borscht-recipe\/), my [second borscht](https:\/\/natashaskitchen.com\/classic-russian-borscht-recipe\/) (an easier\/quicker version of the first one), my [superfood borscht](https:\/\/natashaskitchen.com\/easy-superfood-red-borsch\/) and now this beef borscht for those of you who love a good piece of tender meat in your spoon :).\n\nBorscht is originally Ukrainian but it is made by most Slavic people and is a very common food in Russia. If you didn’t make it to the Olympics in Sochi this year, you’ll still get a taste of Russia when you try this borscht. It will also help you to loosen up those tense shoulders as you watch the Olympics (it makes me so anxious to watch! You?). By the way, Borscht, Borsch, Borshch… potatoes, patawtos). 😉\n\n## Ingredients for Borscht with Beef:\n(This list looks lengthy but the ingredients are simple) 1 lb Beef: sirloin, stew meat, or whatever kind of beef you like, really (bone-in or boneless \\*see note)  \n 14 cups cold water  \n 1 Tbsp salt + more to taste  \n 2 large or 3 medium beets, washed, peeled and grated  \n 4 Tbsp olive oil  \n 1 Tbsp vinegar  \n 1 Tbsp sugar  \n 2 Tbsp tomato sauce, or paste (or 3 Tbsp ketchup)  \n 1 Tbsp butter  \n 1 medium onion, finely diced  \n 2 carrots, grated  \n 2 large or 3 medium potatoes, peeled and sliced into bite-sized pieces  \n 1\/2 head of small cabbage, sliced  \n 2 tomatoes, peeled and diced (\\*\\*see note)  \n 2 bay leaves  \n 1\/4 tsp freshly ground pepper  \n 1\/4 cup chopped fresh parsley + more for garnish  \n 2 cloves garlic, pressed\n\nGarnish: Sour cream and fresh sprigs of parsley or dill.\n\n![Meat Borsch](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2014\/02\/Meat-Borsch-600x400.jpg)\n\n## How To Make Borscht with Meat:\n1\\. Wash meat in cold water, cut into 1″ pieces and and place in a large soup pot with 14 cups cold water and 1 Tbsp salt. Bring it to a boil and remove the foam as soon as it boils (if you wait, it will be hard to get rid of the foam as it integrates into the broth and you’d have to strain it).\n\nLower the heat, partially cover and cook at a low boil 45 minutes – 1 hr, periodically skimming off any foam that rises to the top. Sorry, I forgot to take a picture of the foam. Maybe we’re better off??\n\n![A small wooden bowl with salt ](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2014\/02\/Borscht-Recipe-with-Meat-4-600x400.jpg)\n\n2\\. Grate beets on the large grater holes (the [food processor](http:\/\/amzn.to\/1pUtnER) works amazingly well). Place them in a large heavy-bottom skillet with 4 Tbsp olive oil and 1 Tbsp vinegar and saute for 5 minutes, then reduce heat to med\/low and add 1 Tbsp sugar and 2 Tbsp tomato sauce Mix thoroughly and saute until starting to soften, stirring occasionally (about 10 min). Remove from pan and set aside.\n\n![Two photos of grated beet being seasoned for borscht ](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2014\/02\/Borscht-Recipe-with-Meat-1-600x450.jpg)\n\n3\\. In the same skillet (no need to wash it), Saute onion in 1 Tbsp butter for 2 min. Add grated carrot and sautee another 5 min or until softened, adding more oil if it seems too dry.\n\n![Three photos of carrots and onions being sautéed ](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2014\/02\/Borscht-Recipe-with-Meat-2-600x900.jpg)\n\n4\\. Once the meat has been cooking at least 45 min, place sliced potatoes into the soup pot and cook 10 min, then add cabbage, sauteed beets, onion & carrot, and chopped tomatoes. Cook another 10 minutes or until potatoes can be easily pierced with a fork.\n\n![Three photos one of diced potatoes, one of grated cabbage and one of a pot of borscht](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2014\/02\/Borscht-Recipe-with-Meat-3-600x900.jpg)\n\n5\\. Add 2 bay leaves, 1\/4 tsp pepper, and more salt to taste (I added another 1\/2 tsp salt).\n\n![Meat Borsch-12](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2014\/02\/Meat-Borsch-12-600x400.jpg)\n\n6\\. Chop parsley and pressed garlic then stir them into the soup pot, immediately cover and remove from heat. Let the pot rest covered for 20 minutes for the flavors to meld.\n\n![Meat Borsch-13](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2014\/02\/Meat-Borsch-13-600x400.jpg)\n\nServe hot with fresh sprigs of parsley or dill and a dollop of sour cream if desired. Sometimes I do, sometimes I don’t. 🙂\n\n![A must try this Ukrainian borscht recipe with beef for those of you who love a good piece of tender meat in your spoon. Serve with dollop of sour cream.](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2014\/02\/Meat-Borsch-15.jpg)\n\n### NOTES:\n\\*P.S. Pork can be used also. And if your meat has a bone in it, place it in the water whole. After it boils for 45 min to 1 hour, remove it from soup, cut away and discard the bone and cut meat into 1″ pieces).  \n \\*\\*To peel whole tomatoes, blanch them in boiling hot water for 30-45 seconds, then transfer to cold water and the skin should peel right off.\n\n4\\.96 from 248 votes\n\nAuthor: Natasha of NatashasKitchen.com\n\n![A bowl of borscht with meat garnished with sour cream and dill in a blue bowl](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2014\/02\/Borscht-Recipe-with-Meat-160x160.jpg)\n\nBorscht is originally Ukrainian but it is made by most Slavic people and is a very common food in Russia. P.S. The list of ingredients looks lengthy but they are simple. Serve hot with fresh sprigs of parsley or dill and a dollop of sour cream if desired.\n\n[Pin](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fnatashaskitchen.com%2Fborscht-recipe-with-meat%2F&media=https%3A%2F%2Fnatashaskitchen.com%2Fwp-content%2Fuploads%2F2014%2F02%2FBorscht-Recipe-with-Meat.jpg&description=Borscht+Recipe+with+Meat&is_video=false)[Review](https:\/\/natashaskitchen.com\/borscht-recipe-with-meat\/#comments)[Print](https:\/\/natashaskitchen.com\/wprm_print\/borscht-recipe-with-meat)\n\nPrep Time: 30 minutes\n\nCook Time: 1 hour  30 minutes\n\nTotal Time: 2 hours\n\nServings: 8 \\-10\n\n- 1 lb Beef: sirloin, stew meat, or whatever kind of beef you like, really (bone-in or boneless \\*see note)\n- 14 cups cold water\n- 1 Tbsp salt + more to taste\n- 2 large or 3 medium beets, washed, peeled and grated\n- 4 Tbsp [olive oil](https:\/\/amzlink.to\/az0tLqObFKI3D)\n- 1 Tbsp [vinegar](https:\/\/amzlink.to\/az0xcXxCh9igW)\n- 1 Tbsp sugar\n- 2 Tbsp tomato sauce, or paste (or 3 Tbsp ketchup)\n- 1 Tbsp unsalted butter\n- 1 [medium onion](https:\/\/natashaskitchen.com\/how-to-chop-an-onion-a-video-tutorial\/), finely diced\n- 2 carrots, grated\n- 2 large or 3 medium potatoes, peeled and sliced into bite-sized pieces\n- 1\/2 head of small cabbage, sliced\n- 2  tomatoes, peeled and diced (\\*\\*see note)\n- 2 [bay leaves](https:\/\/amzlink.to\/az07U6d8a4zW4)\n- 1\/4 tsp freshly ground pepper\n- 1\/4 cup chopped fresh parsley + more for garnish\n- 2 cloves garlic, pressed\n- Garnish: Sour cream and fresh sprigs of parsley or dill.\n\n- Wash meat in cold water, cut into 1\" pieces and place in a large soup pot with 14 cups cold water and 1 Tbsp salt. Bring it to a boil and remove the foam as soon as it boils (if you wait, it will be hard to get rid of foam as it integrates into the broth and you'd have to strain it later). Reduce heat, partially cover and simmer 45 minutes - 1 hr, periodically skimming off any foam that rises to the top.\n- Grate beets on the large grater holes (a food processor works amazingly well). Place them in a large heavy-bottom skillet with 4 Tbsp olive oil and 1 Tbsp vinegar and saute for 5 minutes, then reduce heat to med\/low and add 1 Tbsp sugar and 2 Tbsp tomato sauce Mix thoroughly and saute until starting to soften, stirring occasionally (about 10 min). Remove from pan and set aside.\n- In the same skillet (no need to wash it), Saute onion in 1 Tbsp butter for 2 min. Add grated carrot and sautee another 5 min or until softened, adding more oil if it seems too dry.\n- Once the meat has been cooking at least 45 min, place sliced potatoes into\n- the soup pot and cook 10 min, then add cabbage, sauteed beets, onion & carrot, and chopped tomatoes. Cook another 10 minutes or until potatoes can be easily pierced with a fork.\n- Add 2 bay leaves, 1\/4 tsp pepper, and more salt to taste (I added another 1\/2 tsp salt).\n- Chop parsley and pressed garlic then stir them into the soup pot, immediately cover and remove from heat. Let the pot rest covered for 20 minutes for the flavors to meld.\n\n\\*Pork can be used also. And if your meat has a bone in it, place it in the water whole. After it boils for 45 min to 1 hour, remove it from soup, cut away and discard the bone and cut meat into 1\" pieces).  \n\\*\\*To peel whole tomatoes, blanch them in boiling hot water for 30-45 seconds, then transfer to cold water and the skin should peel right off.\n\n- [Full Nutrition Label](https:\/\/natashaskitchen.com\/borscht-recipe-with-meat\/)\n- [Nutrition Disclosure](https:\/\/natashaskitchen.com\/about\/terms-and-conditions\/#nutrition)\n\n[![Natasha's Kitchen Cookbook](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2023\/12\/Order-My-Cook-Book-2-728x336.png)](https:\/\/natashaskitchen.com\/cookbook\/)\n\n![Final Final Picmonkey Hashtag banner](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2014\/11\/Final-Final-Picmonkey-Hashtag-banner.png)","meta_canonical":null}

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Boilerpipe Text	Save This post may contain affiliate links. Read my disclosure policy . Finally, a borscht recipe with meat! I’m a borsch lover. To prove it, here’s my first borscht , my second borscht (an easier/quicker version of the first one), my superfood borscht and now this beef borscht for those of you who love a good piece of tender meat in your spoon :). Borscht is originally Ukrainian but it is made by most Slavic people and is a very common food in Russia. If you didn’t make it to the Olympics in Sochi this year, you’ll still get a taste of Russia when you try this borscht. It will also help you to loosen up those tense shoulders as you watch the Olympics (it makes me so anxious to watch! You?). By the way, Borscht, Borsch, Borshch… potatoes, patawtos). 😉 Ingredients for Borscht with Beef: (This list looks lengthy but the ingredients are simple) 1 lb Beef: sirloin, stew meat, or whatever kind of beef you like, really (bone-in or boneless see note) 14 cups cold water 1 Tbsp salt + more to taste 2 large or 3 medium beets, washed, peeled and grated 4 Tbsp olive oil 1 Tbsp vinegar 1 Tbsp sugar 2 Tbsp tomato sauce, or paste (or 3 Tbsp ketchup) 1 Tbsp butter 1 medium onion, finely diced 2 carrots, grated 2 large or 3 medium potatoes, peeled and sliced into bite-sized pieces 1/2 head of small cabbage, sliced 2 tomatoes, peeled and diced (see note) 2 bay leaves 1/4 tsp freshly ground pepper 1/4 cup chopped fresh parsley + more for garnish 2 cloves garlic, pressed Garnish: Sour cream and fresh sprigs of parsley or dill. How To Make Borscht with Meat: 1. Wash meat in cold water, cut into 1″ pieces and and place in a large soup pot with 14 cups cold water and 1 Tbsp salt. Bring it to a boil and remove the foam as soon as it boils (if you wait, it will be hard to get rid of the foam as it integrates into the broth and you’d have to strain it). Lower the heat, partially cover and cook at a low boil 45 minutes – 1 hr, periodically skimming off any foam that rises to the top. Sorry, I forgot to take a picture of the foam. Maybe we’re better off?? 2. Grate beets on the large grater holes (the food processor works amazingly well). Place them in a large heavy-bottom skillet with 4 Tbsp olive oil and 1 Tbsp vinegar and saute for 5 minutes, then reduce heat to med/low and add 1 Tbsp sugar and 2 Tbsp tomato sauce Mix thoroughly and saute until starting to soften, stirring occasionally (about 10 min). Remove from pan and set aside. 3. In the same skillet (no need to wash it), Saute onion in 1 Tbsp butter for 2 min. Add grated carrot and sautee another 5 min or until softened, adding more oil if it seems too dry. 4. Once the meat has been cooking at least 45 min, place sliced potatoes into the soup pot and cook 10 min, then add cabbage, sauteed beets, onion & carrot, and chopped tomatoes. Cook another 10 minutes or until potatoes can be easily pierced with a fork. 5. Add 2 bay leaves, 1/4 tsp pepper, and more salt to taste (I added another 1/2 tsp salt). 6. Chop parsley and pressed garlic then stir them into the soup pot, immediately cover and remove from heat. Let the pot rest covered for 20 minutes for the flavors to meld. Serve hot with fresh sprigs of parsley or dill and a dollop of sour cream if desired. Sometimes I do, sometimes I don’t. 🙂 NOTES: P.S. Pork can be used also. And if your meat has a bone in it, place it in the water whole. After it boils for 45 min to 1 hour, remove it from soup, cut away and discard the bone and cut meat into 1″ pieces). *To peel whole tomatoes, blanch them in boiling hot water for 30-45 seconds, then transfer to cold water and the skin should peel right off. 4.96 from 248 votes Author: Natasha of NatashasKitchen.com Borscht is originally Ukrainian but it is made by most Slavic people and is a very common food in Russia. P.S. The list of ingredients looks lengthy but they are simple. Serve hot with fresh sprigs of parsley or dill and a dollop of sour cream if desired. Pin Review Print Prep Time: 30 minutes Cook Time: 1 hour 30 minutes Total Time: 2 hours Servings: 8 -10 1 lb Beef: sirloin , stew meat, or whatever kind of beef you like, really (bone-in or boneless see note) 14 cups cold water 1 Tbsp salt + more to taste 2 large or 3 medium beets , washed, peeled and grated 4 Tbsp olive oil 1 Tbsp vinegar 1 Tbsp sugar 2 Tbsp tomato sauce , or paste (or 3 Tbsp ketchup) 1 Tbsp unsalted butter 1 medium onion , finely diced 2 carrots , grated 2 large or 3 medium potatoes , peeled and sliced into bite-sized pieces 1/2 head of small cabbage , sliced 2 tomatoes , peeled and diced (*see note) 2 bay leaves 1/4 tsp freshly ground pepper 1/4 cup chopped fresh parsley + more for garnish 2 cloves garlic , pressed Garnish: Sour cream and fresh sprigs of parsley or dill. Wash meat in cold water, cut into 1" pieces and place in a large soup pot with 14 cups cold water and 1 Tbsp salt. Bring it to a boil and remove the foam as soon as it boils (if you wait, it will be hard to get rid of foam as it integrates into the broth and you'd have to strain it later). Reduce heat, partially cover and simmer 45 minutes - 1 hr, periodically skimming off any foam that rises to the top. Grate beets on the large grater holes (a food processor works amazingly well). Place them in a large heavy-bottom skillet with 4 Tbsp olive oil and 1 Tbsp vinegar and saute for 5 minutes, then reduce heat to med/low and add 1 Tbsp sugar and 2 Tbsp tomato sauce Mix thoroughly and saute until starting to soften, stirring occasionally (about 10 min). Remove from pan and set aside. In the same skillet (no need to wash it), Saute onion in 1 Tbsp butter for 2 min. Add grated carrot and sautee another 5 min or until softened, adding more oil if it seems too dry. Once the meat has been cooking at least 45 min, place sliced potatoes into the soup pot and cook 10 min, then add cabbage, sauteed beets, onion & carrot, and chopped tomatoes. Cook another 10 minutes or until potatoes can be easily pierced with a fork. Add 2 bay leaves, 1/4 tsp pepper, and more salt to taste (I added another 1/2 tsp salt). Chop parsley and pressed garlic then stir them into the soup pot, immediately cover and remove from heat. Let the pot rest covered for 20 minutes for the flavors to meld. Pork can be used also. And if your meat has a bone in it, place it in the water whole. After it boils for 45 min to 1 hour, remove it from soup, cut away and discard the bone and cut meat into 1" pieces). **To peel whole tomatoes, blanch them in boiling hot water for 30-45 seconds, then transfer to cold water and the skin should peel right off. Full Nutrition Label Nutrition Disclosure
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Read my [disclosure policy](https://natashaskitchen.com/about/terms-and-conditions/#amazon-disclosure). Finally, a borscht recipe with meat! I’m a borsch lover. To prove it, here’s my [first borscht](https://natashaskitchen.com/classic-russian-borscht-recipe/), my [second borscht](https://natashaskitchen.com/classic-russian-borscht-recipe/) (an easier/quicker version of the first one), my [superfood borscht](https://natashaskitchen.com/easy-superfood-red-borsch/) and now this beef borscht for those of you who love a good piece of tender meat in your spoon :). Borscht is originally Ukrainian but it is made by most Slavic people and is a very common food in Russia. If you didn’t make it to the Olympics in Sochi this year, you’ll still get a taste of Russia when you try this borscht. It will also help you to loosen up those tense shoulders as you watch the Olympics (it makes me so anxious to watch! You?). By the way, Borscht, Borsch, Borshch… potatoes, patawtos). 😉 ## Ingredients for Borscht with Beef: (This list looks lengthy but the ingredients are simple) 1 lb Beef: sirloin, stew meat, or whatever kind of beef you like, really (bone-in or boneless \see note) 14 cups cold water 1 Tbsp salt + more to taste 2 large or 3 medium beets, washed, peeled and grated 4 Tbsp olive oil 1 Tbsp vinegar 1 Tbsp sugar 2 Tbsp tomato sauce, or paste (or 3 Tbsp ketchup) 1 Tbsp butter 1 medium onion, finely diced 2 carrots, grated 2 large or 3 medium potatoes, peeled and sliced into bite-sized pieces 1/2 head of small cabbage, sliced 2 tomatoes, peeled and diced (\\see note) 2 bay leaves 1/4 tsp freshly ground pepper 1/4 cup chopped fresh parsley + more for garnish 2 cloves garlic, pressed Garnish: Sour cream and fresh sprigs of parsley or dill. ![Meat Borsch](https://natashaskitchen.com/wp-content/uploads/2014/02/Meat-Borsch-600x400.jpg) ## How To Make Borscht with Meat: 1\. Wash meat in cold water, cut into 1″ pieces and and place in a large soup pot with 14 cups cold water and 1 Tbsp salt. Bring it to a boil and remove the foam as soon as it boils (if you wait, it will be hard to get rid of the foam as it integrates into the broth and you’d have to strain it). Lower the heat, partially cover and cook at a low boil 45 minutes – 1 hr, periodically skimming off any foam that rises to the top. Sorry, I forgot to take a picture of the foam. Maybe we’re better off?? ![A small wooden bowl with salt ](https://natashaskitchen.com/wp-content/uploads/2014/02/Borscht-Recipe-with-Meat-4-600x400.jpg) 2\. Grate beets on the large grater holes (the [food processor](http://amzn.to/1pUtnER) works amazingly well). Place them in a large heavy-bottom skillet with 4 Tbsp olive oil and 1 Tbsp vinegar and saute for 5 minutes, then reduce heat to med/low and add 1 Tbsp sugar and 2 Tbsp tomato sauce Mix thoroughly and saute until starting to soften, stirring occasionally (about 10 min). Remove from pan and set aside. ![Two photos of grated beet being seasoned for borscht ](https://natashaskitchen.com/wp-content/uploads/2014/02/Borscht-Recipe-with-Meat-1-600x450.jpg) 3\. In the same skillet (no need to wash it), Saute onion in 1 Tbsp butter for 2 min. Add grated carrot and sautee another 5 min or until softened, adding more oil if it seems too dry. ![Three photos of carrots and onions being sautéed ](https://natashaskitchen.com/wp-content/uploads/2014/02/Borscht-Recipe-with-Meat-2-600x900.jpg) 4\. Once the meat has been cooking at least 45 min, place sliced potatoes into the soup pot and cook 10 min, then add cabbage, sauteed beets, onion & carrot, and chopped tomatoes. Cook another 10 minutes or until potatoes can be easily pierced with a fork. ![Three photos one of diced potatoes, one of grated cabbage and one of a pot of borscht](https://natashaskitchen.com/wp-content/uploads/2014/02/Borscht-Recipe-with-Meat-3-600x900.jpg) 5\. Add 2 bay leaves, 1/4 tsp pepper, and more salt to taste (I added another 1/2 tsp salt). ![Meat Borsch-12](https://natashaskitchen.com/wp-content/uploads/2014/02/Meat-Borsch-12-600x400.jpg) 6\. Chop parsley and pressed garlic then stir them into the soup pot, immediately cover and remove from heat. Let the pot rest covered for 20 minutes for the flavors to meld. ![Meat Borsch-13](https://natashaskitchen.com/wp-content/uploads/2014/02/Meat-Borsch-13-600x400.jpg) Serve hot with fresh sprigs of parsley or dill and a dollop of sour cream if desired. Sometimes I do, sometimes I don’t. 🙂 ![A must try this Ukrainian borscht recipe with beef for those of you who love a good piece of tender meat in your spoon. Serve with dollop of sour cream.](https://natashaskitchen.com/wp-content/uploads/2014/02/Meat-Borsch-15.jpg) ### NOTES: \P.S. Pork can be used also. And if your meat has a bone in it, place it in the water whole. After it boils for 45 min to 1 hour, remove it from soup, cut away and discard the bone and cut meat into 1″ pieces). \\To peel whole tomatoes, blanch them in boiling hot water for 30-45 seconds, then transfer to cold water and the skin should peel right off. ## Borscht Recipe with Meat 4\.96 from 248 votes Author: Natasha of NatashasKitchen.com ![A bowl of borscht with meat garnished with sour cream and dill in a blue bowl](https://natashaskitchen.com/wp-content/uploads/2014/02/Borscht-Recipe-with-Meat-160x160.jpg) Borscht is originally Ukrainian but it is made by most Slavic people and is a very common food in Russia. P.S. The list of ingredients looks lengthy but they are simple. Serve hot with fresh sprigs of parsley or dill and a dollop of sour cream if desired. [Save](https://natashaskitchen.com/borscht-recipe-with-meat/) [Saved](https://natashaskitchen.com/borscht-recipe-with-meat/) [Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fnatashaskitchen.com%2Fborscht-recipe-with-meat%2F&media=https%3A%2F%2Fnatashaskitchen.com%2Fwp-content%2Fuploads%2F2014%2F02%2FBorscht-Recipe-with-Meat.jpg&description=Borscht+Recipe+with+Meat&is_video=false) [Review](https://natashaskitchen.com/borscht-recipe-with-meat/#comments) [Print](https://natashaskitchen.com/wprm_print/borscht-recipe-with-meat) Prep Time: 30 minutes mins Cook Time: 1 hour hr 30 minutes mins Total Time: 2 hours hrs ### Ingredients Servings: 8 \-10 - 1 lb Beef: sirloin, stew meat, or whatever kind of beef you like, really (bone-in or boneless \see note) - 14 cups cold water - 1 Tbsp salt + more to taste - 2 large or 3 medium beets, washed, peeled and grated - 4 Tbsp [olive oil](https://amzlink.to/az0tLqObFKI3D) - 1 Tbsp [vinegar](https://amzlink.to/az0xcXxCh9igW) - 1 Tbsp sugar - 2 Tbsp tomato sauce, or paste (or 3 Tbsp ketchup) - 1 Tbsp unsalted butter - 1 [medium onion](https://natashaskitchen.com/how-to-chop-an-onion-a-video-tutorial/), finely diced - 2 carrots, grated - 2 large or 3 medium potatoes, peeled and sliced into bite-sized pieces - 1/2 head of small cabbage, sliced - 2 tomatoes, peeled and diced (\\see note) - 2 [bay leaves](https://amzlink.to/az07U6d8a4zW4) - 1/4 tsp freshly ground pepper - 1/4 cup chopped fresh parsley + more for garnish - 2 cloves garlic, pressed - Garnish: Sour cream and fresh sprigs of parsley or dill. ### Instructions - Wash meat in cold water, cut into 1" pieces and place in a large soup pot with 14 cups cold water and 1 Tbsp salt. Bring it to a boil and remove the foam as soon as it boils (if you wait, it will be hard to get rid of foam as it integrates into the broth and you'd have to strain it later). Reduce heat, partially cover and simmer 45 minutes - 1 hr, periodically skimming off any foam that rises to the top. - Grate beets on the large grater holes (a food processor works amazingly well). Place them in a large heavy-bottom skillet with 4 Tbsp olive oil and 1 Tbsp vinegar and saute for 5 minutes, then reduce heat to med/low and add 1 Tbsp sugar and 2 Tbsp tomato sauce Mix thoroughly and saute until starting to soften, stirring occasionally (about 10 min). Remove from pan and set aside. - In the same skillet (no need to wash it), Saute onion in 1 Tbsp butter for 2 min. Add grated carrot and sautee another 5 min or until softened, adding more oil if it seems too dry. - Once the meat has been cooking at least 45 min, place sliced potatoes into - the soup pot and cook 10 min, then add cabbage, sauteed beets, onion & carrot, and chopped tomatoes. Cook another 10 minutes or until potatoes can be easily pierced with a fork. - Add 2 bay leaves, 1/4 tsp pepper, and more salt to taste (I added another 1/2 tsp salt). - Chop parsley and pressed garlic then stir them into the soup pot, immediately cover and remove from heat. Let the pot rest covered for 20 minutes for the flavors to meld. ### Notes \Pork can be used also. And if your meat has a bone in it, place it in the water whole. After it boils for 45 min to 1 hour, remove it from soup, cut away and discard the bone and cut meat into 1" pieces). \\To peel whole tomatoes, blanch them in boiling hot water for 30-45 seconds, then transfer to cold water and the skin should peel right off. - [Full Nutrition Label](https://natashaskitchen.com/borscht-recipe-with-meat/) - [Nutrition Disclosure](https://natashaskitchen.com/about/terms-and-conditions/#nutrition) Course: Soup Cuisine: Russian, Ukrainian Keyword: Borscht with Meat Skill Level: Medium Cost to Make: [\$\$](https://natashaskitchen.com/about/terms-and-conditions/#recipe-cost) Share the Post: [![Natasha's Kitchen Cookbook](https://natashaskitchen.com/wp-content/uploads/2023/12/Order-My-Cook-Book-2-728x336.png)](https://natashaskitchen.com/cookbook/) ![Final Final Picmonkey Hashtag banner](https://natashaskitchen.com/wp-content/uploads/2014/11/Final-Final-Picmonkey-Hashtag-banner.png) 4\.96 from 248 votes ([77 ratings without comment](https://natashaskitchen.com/borscht-recipe-with-meat/)) ## Leave a Comment [Cancel reply](https://natashaskitchen.com/borscht-recipe-with-meat/#respond) ## Comments - Aly February 9, 2026 Absolutely outstanding. The only changes I made were substituting a quart of chicken broth for 4 cups of the water (tbh this was more because I live in an area with dodgy tap water and was getting low on bottled but had plenty of chicken broth on hand) and sauteing the garlic with the onion and carrot rather than adding it raw at the end. My instincts just wouldn’t let me do that lol. But these were inconsequential tweaks, the borscht was 10/10, and I’m adding this to my regular rotation in winter. Absolutely delicious. It looked beautiful, too. Lovely clear red broth. Just outstanding. [Reply](https://natashaskitchen.com/borscht-recipe-with-meat/#comment-1131964) - Natasha's Kitchen February 10, 2026 Thank you for sharing that with us! Great to hear that you enjoyed the recipe\! [Reply](https://natashaskitchen.com/borscht-recipe-with-meat/#comment-1131970) - Mariah February 3, 2026 There is no broth and only 1/4 cup water mentioned as ingredients in this soup. I see that the 1/4 cup water is added to simmer the meat. Where is the rest of the liquid in this soup? Doesn’t soup usually have a liquid broth? Am I missing something here? [Reply](https://natashaskitchen.com/borscht-recipe-with-meat/#comment-1131128) - Natashas Kitchen February 3, 2026 Hi Mariah, on the ingredient list, it says 14 cups cold water on the second item down. I hope that helps. [Reply](https://natashaskitchen.com/borscht-recipe-with-meat/#comment-1131162) [Load More Reviews](https://natashaskitchen.com/borscht-recipe-with-meat/comment-page-14/#comments) ## Welcome to Natasha’s Kitchen\! ![Natasha](https://natashaskitchen.com/wp-content/uploads/2023/02/NK-Head-Red-Shirt-small.png) Hi! I’m Natasha Kravchuk, a New York Times bestselling cookbook author, recipe developer, food photographer, and writer. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home. 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Readable Markdown	Save ![A bowl of borscht with meat garnished with sour cream and dill in a blue bowl ](https://natashaskitchen.com/wp-content/uploads/2014/02/Borscht-Recipe-with-Meat-600x900.jpg) This post may contain affiliate links. Read my [disclosure policy](https://natashaskitchen.com/about/terms-and-conditions/#amazon-disclosure). Finally, a borscht recipe with meat! I’m a borsch lover. To prove it, here’s my [first borscht](https://natashaskitchen.com/classic-russian-borscht-recipe/), my [second borscht](https://natashaskitchen.com/classic-russian-borscht-recipe/) (an easier/quicker version of the first one), my [superfood borscht](https://natashaskitchen.com/easy-superfood-red-borsch/) and now this beef borscht for those of you who love a good piece of tender meat in your spoon :). Borscht is originally Ukrainian but it is made by most Slavic people and is a very common food in Russia. If you didn’t make it to the Olympics in Sochi this year, you’ll still get a taste of Russia when you try this borscht. It will also help you to loosen up those tense shoulders as you watch the Olympics (it makes me so anxious to watch! You?). By the way, Borscht, Borsch, Borshch… potatoes, patawtos). 😉 ## Ingredients for Borscht with Beef: (This list looks lengthy but the ingredients are simple) 1 lb Beef: sirloin, stew meat, or whatever kind of beef you like, really (bone-in or boneless \see note) 14 cups cold water 1 Tbsp salt + more to taste 2 large or 3 medium beets, washed, peeled and grated 4 Tbsp olive oil 1 Tbsp vinegar 1 Tbsp sugar 2 Tbsp tomato sauce, or paste (or 3 Tbsp ketchup) 1 Tbsp butter 1 medium onion, finely diced 2 carrots, grated 2 large or 3 medium potatoes, peeled and sliced into bite-sized pieces 1/2 head of small cabbage, sliced 2 tomatoes, peeled and diced (\\see note) 2 bay leaves 1/4 tsp freshly ground pepper 1/4 cup chopped fresh parsley + more for garnish 2 cloves garlic, pressed Garnish: Sour cream and fresh sprigs of parsley or dill. ![Meat Borsch](https://natashaskitchen.com/wp-content/uploads/2014/02/Meat-Borsch-600x400.jpg) ## How To Make Borscht with Meat: 1\. Wash meat in cold water, cut into 1″ pieces and and place in a large soup pot with 14 cups cold water and 1 Tbsp salt. Bring it to a boil and remove the foam as soon as it boils (if you wait, it will be hard to get rid of the foam as it integrates into the broth and you’d have to strain it). Lower the heat, partially cover and cook at a low boil 45 minutes – 1 hr, periodically skimming off any foam that rises to the top. Sorry, I forgot to take a picture of the foam. Maybe we’re better off?? ![A small wooden bowl with salt ](https://natashaskitchen.com/wp-content/uploads/2014/02/Borscht-Recipe-with-Meat-4-600x400.jpg) 2\. Grate beets on the large grater holes (the [food processor](http://amzn.to/1pUtnER) works amazingly well). Place them in a large heavy-bottom skillet with 4 Tbsp olive oil and 1 Tbsp vinegar and saute for 5 minutes, then reduce heat to med/low and add 1 Tbsp sugar and 2 Tbsp tomato sauce Mix thoroughly and saute until starting to soften, stirring occasionally (about 10 min). Remove from pan and set aside. ![Two photos of grated beet being seasoned for borscht ](https://natashaskitchen.com/wp-content/uploads/2014/02/Borscht-Recipe-with-Meat-1-600x450.jpg) 3\. In the same skillet (no need to wash it), Saute onion in 1 Tbsp butter for 2 min. Add grated carrot and sautee another 5 min or until softened, adding more oil if it seems too dry. ![Three photos of carrots and onions being sautéed ](https://natashaskitchen.com/wp-content/uploads/2014/02/Borscht-Recipe-with-Meat-2-600x900.jpg) 4\. Once the meat has been cooking at least 45 min, place sliced potatoes into the soup pot and cook 10 min, then add cabbage, sauteed beets, onion & carrot, and chopped tomatoes. Cook another 10 minutes or until potatoes can be easily pierced with a fork. ![Three photos one of diced potatoes, one of grated cabbage and one of a pot of borscht](https://natashaskitchen.com/wp-content/uploads/2014/02/Borscht-Recipe-with-Meat-3-600x900.jpg) 5\. Add 2 bay leaves, 1/4 tsp pepper, and more salt to taste (I added another 1/2 tsp salt). ![Meat Borsch-12](https://natashaskitchen.com/wp-content/uploads/2014/02/Meat-Borsch-12-600x400.jpg) 6\. Chop parsley and pressed garlic then stir them into the soup pot, immediately cover and remove from heat. Let the pot rest covered for 20 minutes for the flavors to meld. ![Meat Borsch-13](https://natashaskitchen.com/wp-content/uploads/2014/02/Meat-Borsch-13-600x400.jpg) Serve hot with fresh sprigs of parsley or dill and a dollop of sour cream if desired. Sometimes I do, sometimes I don’t. 🙂 ![A must try this Ukrainian borscht recipe with beef for those of you who love a good piece of tender meat in your spoon. Serve with dollop of sour cream.](https://natashaskitchen.com/wp-content/uploads/2014/02/Meat-Borsch-15.jpg) ### NOTES: \P.S. Pork can be used also. And if your meat has a bone in it, place it in the water whole. After it boils for 45 min to 1 hour, remove it from soup, cut away and discard the bone and cut meat into 1″ pieces). \\To peel whole tomatoes, blanch them in boiling hot water for 30-45 seconds, then transfer to cold water and the skin should peel right off. 4\.96 from 248 votes Author: Natasha of NatashasKitchen.com ![A bowl of borscht with meat garnished with sour cream and dill in a blue bowl](https://natashaskitchen.com/wp-content/uploads/2014/02/Borscht-Recipe-with-Meat-160x160.jpg) Borscht is originally Ukrainian but it is made by most Slavic people and is a very common food in Russia. P.S. The list of ingredients looks lengthy but they are simple. Serve hot with fresh sprigs of parsley or dill and a dollop of sour cream if desired. [Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fnatashaskitchen.com%2Fborscht-recipe-with-meat%2F&media=https%3A%2F%2Fnatashaskitchen.com%2Fwp-content%2Fuploads%2F2014%2F02%2FBorscht-Recipe-with-Meat.jpg&description=Borscht+Recipe+with+Meat&is_video=false)[Review](https://natashaskitchen.com/borscht-recipe-with-meat/#comments)[Print](https://natashaskitchen.com/wprm_print/borscht-recipe-with-meat) Prep Time: 30 minutes Cook Time: 1 hour 30 minutes Total Time: 2 hours Servings: 8 \-10 - 1 lb Beef: sirloin, stew meat, or whatever kind of beef you like, really (bone-in or boneless \see note) - 14 cups cold water - 1 Tbsp salt + more to taste - 2 large or 3 medium beets, washed, peeled and grated - 4 Tbsp [olive oil](https://amzlink.to/az0tLqObFKI3D) - 1 Tbsp [vinegar](https://amzlink.to/az0xcXxCh9igW) - 1 Tbsp sugar - 2 Tbsp tomato sauce, or paste (or 3 Tbsp ketchup) - 1 Tbsp unsalted butter - 1 [medium onion](https://natashaskitchen.com/how-to-chop-an-onion-a-video-tutorial/), finely diced - 2 carrots, grated - 2 large or 3 medium potatoes, peeled and sliced into bite-sized pieces - 1/2 head of small cabbage, sliced - 2 tomatoes, peeled and diced (\\see note) - 2 [bay leaves](https://amzlink.to/az07U6d8a4zW4) - 1/4 tsp freshly ground pepper - 1/4 cup chopped fresh parsley + more for garnish - 2 cloves garlic, pressed - Garnish: Sour cream and fresh sprigs of parsley or dill. - Wash meat in cold water, cut into 1" pieces and place in a large soup pot with 14 cups cold water and 1 Tbsp salt. Bring it to a boil and remove the foam as soon as it boils (if you wait, it will be hard to get rid of foam as it integrates into the broth and you'd have to strain it later). Reduce heat, partially cover and simmer 45 minutes - 1 hr, periodically skimming off any foam that rises to the top. - Grate beets on the large grater holes (a food processor works amazingly well). Place them in a large heavy-bottom skillet with 4 Tbsp olive oil and 1 Tbsp vinegar and saute for 5 minutes, then reduce heat to med/low and add 1 Tbsp sugar and 2 Tbsp tomato sauce Mix thoroughly and saute until starting to soften, stirring occasionally (about 10 min). Remove from pan and set aside. - In the same skillet (no need to wash it), Saute onion in 1 Tbsp butter for 2 min. Add grated carrot and sautee another 5 min or until softened, adding more oil if it seems too dry. - Once the meat has been cooking at least 45 min, place sliced potatoes into - the soup pot and cook 10 min, then add cabbage, sauteed beets, onion & carrot, and chopped tomatoes. Cook another 10 minutes or until potatoes can be easily pierced with a fork. - Add 2 bay leaves, 1/4 tsp pepper, and more salt to taste (I added another 1/2 tsp salt). - Chop parsley and pressed garlic then stir them into the soup pot, immediately cover and remove from heat. Let the pot rest covered for 20 minutes for the flavors to meld. \Pork can be used also. And if your meat has a bone in it, place it in the water whole. After it boils for 45 min to 1 hour, remove it from soup, cut away and discard the bone and cut meat into 1" pieces). \\To peel whole tomatoes, blanch them in boiling hot water for 30-45 seconds, then transfer to cold water and the skin should peel right off. - [Full Nutrition Label](https://natashaskitchen.com/borscht-recipe-with-meat/) - [Nutrition Disclosure](https://natashaskitchen.com/about/terms-and-conditions/#nutrition) [![Natasha's Kitchen Cookbook](https://natashaskitchen.com/wp-content/uploads/2023/12/Order-My-Cook-Book-2-728x336.png)](https://natashaskitchen.com/cookbook/) ![Final Final Picmonkey Hashtag banner](https://natashaskitchen.com/wp-content/uploads/2014/11/Final-Final-Picmonkey-Hashtag-banner.png)
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