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1. Shard Calculation

Query:

Response:

Calculated Shard: 59 (from laksa120)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa059.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://tatyanaseverydayfood.com/classic-beef-borscht/\')), getAhrefsUnparsedNoserviceFromURL(\'https://tatyanaseverydayfood.com/classic-beef-borscht/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/","crawl_time":1775858464,"first_indexed_time":1624430633,"http_code":200,"src_unparsed":"com,tatyanaseverydayfood!\/classic-beef-borscht\/ s443","src_root_hash":"4185846346649854659","history_drop_reason":null,"meta_title":"Classic Beef Borscht Recipe (video) - Tatyanas Everyday Food","meta_descriptions":["The most delicious Ukrainian beef borscht recipe, with beets, potatoes, and cabbage! This hearty beet soup is a Ukrainian staple!"],"attrs_boilerpipe_text":"The most iconic dish of the Ukrainian cuisine – borscht! This Ukrainian 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! I have enjoyed this incredible borscht recipe since childhood! This traditional recipe has been passed down from my grandparents, to my parents and now I make it at home, too!\nIt’s also the star dish from my newest cookbook,\nBeyond Borscht\n! Now available at all major book retailers. Get order links\nHERE\n.\nWatch My Borscht Video Tutorial\nWatch my YouTube borscht video tutorial for step-by-step instructions for making this delicious Ukrainian soup recipe! Want to receive new recipe emails in your inbox? Make sure to subscribe to my\nwebsite email list\nand my \nYouTube channel\nand turn on notifications!\nIngredients for Making Ukrainian Borscht\nHere are some of the main ingredients you’ll need to make this delicious beef and beet soup at home. You can find the full list of ingredients in the printable recipe card below.\nBeef:\nI love to use beef tri-tip or beef chuck for my borscht. I let it cook for a long time until it’s super tender!\nNote: You can prepare this recipe using chicken, pork or even lamb. Keep the cooking time the same. I recommend going with bone-in chicken thigh or drumsticks. Brown the chicken all over just like the beef and use chicken broth in place of the beef broth. Pork ribs work really well for borscht; use them with veggie or chicken broth. Use beef broth with lamb.\nBeets:\nlook for large, firm red beets for the best results. If you can get beets with the greens intact, use those in place of the cabbage!\nCabbage:\nregular green cabbage or softer Napa cabbage both work great.\nDill & Parsley:\nfresh herbs will add tons of amazing flavor and aroma!\nOnion, Carrots & Celery:\nfor making the mirepoix, or soup base.\nPotatoes:\nyou can use regular potatoes and cube them into bite-sized pieces, or cut small, baby potatoes in half.\nWhat Makes Borscht Red\nTraditional Ukrainian borscht has a very rich and vibrant red color to it. I often get asked how I make mine so deep red? You can achieve this beautiful color by using lots of beets, tomato sauce, and allow the borscht cook for longer. I find that the borscht gets more beautiful in color after about an hour of cooking. The beets release more of their color, and combined with the tomatoes, make the borscht super rich! The longer cooking time also gives the soup more flavor!\nHow to Make Classic Beef Borscht\nAfter making this soup for decades, I’ve perfected and simplified the process down to one pot to make this soup effortless and delicious! I like to start with the meat first. This beet soup can be made with beef, chicken, pork or even lamb. If you are using chicken or pork, consider using chicken broth instead of beef broth.\nBrown the meat all over and season generously with salt and pepper. Once browned, remove the meat from the pot, and set it aside.\nAdd in the butter and prepare a simple\nmirepoix\n– onions, carrots and celery. Later, add in the garlic and spices – I like to toast the spices briefly to really bring out the aromas!\nNext, add the beets, tomato sauce, broth, water and seasonings and let the soup simmer away for 1 to 1 1\/2 hours. This longer cook time allows the soup to develop a really rich and deep flavor and makes the beef extra tender!\nOnce the soup has cooked for an hour, add the potatoes and cook for another 15 minutes. I really like to use baby or young potatoes – they are more sweet and the soup tastes so great with them!\nLast, add the shredded cabbage or beet greens, dill and parsley. If you can find beet greens, try using them in place of the cabbage for more flavor and more nutrition!\nDifferent Borscht Varieties\nWhile borscht originated from Ukraine, it’s has become a staple dish in many countries, including Russia, Moldova, and Poland to name a few. Each region has adjusted the recipe slightly to fit their needs, resulting in hundreds of different borscht recipes!\nClassic beef borscht is my favorite, followed by my other favorite –\n‘Green Borscht’\n– made without beets with sour sorrel and eggs. Get that recipe in my new cookbook, too!\nThere are also lighter versions with less beets and more tomatoes; versions with chicken or pork; and even varieties that don’t include any cabbage. My dad really likes to make this recipe and adds canned cannellini or kidney beans at the very end. I would love to hear how you make your soup at home! Leave me a comment below!\nBeyond Borscht Cookbook\nThis delicious Ukrainian recipe is from my newest cookbook,\nBeyond Borscht\n. When I was tasked with coming up with the title to my cookbook, I thought of the most iconic Ukrainian or Russian recipe and borscht instantly come to mind! It’s the one dish that many people have heard of or tried. Also, it’s so delicious and a really great example of how incredible the cuisine really is!\nMy new book has 75 recipes for appetizers, salads, soups, side dishes, main entrees and even some desserts! The book is available starting March 31st, 2020 at\nBarnes&Noble\n,\nAmazon\n,\nPowell’s City of Books\n,\nIndieBound\nand other major book retailers. Order your copy today! Learn more about my book\nHERE\n.\nMore Recipes!\nEnjoyed this delicious Ukrainian recipe? Check out the other recipes I have on my website you’re sure to enjoy!\nUkrainian Stewed Beef & Potatoes\n– this easy dish is made with tender chunks of beef and potatoes in a tomato sauce!\nMeat & Rice Stuffed Peppers\n– aromatic and delicious peppers with meat and rice filling, cooked in a tomato sauce.\nBeef Stroganoff\n– the best recipe for this classic dish, with tender slices of beef tenderloin, creamy mushroom sauce and noodles!\nUkrainian Braised Pork\n– the most delicious braised pork shoulder in a mushroom gravy with mashed potatoes!\nBraised Cabbage with Sausage\n– easy, one-pan braised cabbage with zucchini, peppers, smoky sausage and more! Perfect for busy weekdays!\nA traditional Ukrainian recipe for beef borscht, the iconic soup of Easter Europe!\n1 1\/2\nlbs\nbeef tri-tip or roast\noil for frying\nSalt and black pepper\n2\ntbsp\nbutter\n1\nlarge onion\n,\ndiced\n3\nmedium carrots\n,\ndiced\n2\nlarge ribs celery\n,\ndiced\n2\ncloves\ngarlic\n,\nminced\n1\/2\ntsp\nground coriander\n1\/2\ntsp\nground cumin\n1\/2\ntbsp\nsugar\n3\nmedium beets\n,\npeeled and diced\n4\ncups\nbeef broth\n4 to 8\ncups\nwater; more for thinner soup\n1\ncup\ntomato sauce or puree\n4 to 5\nmedium young potatoes\n,\ncubed\n2 to 4\ncups\nshredded cabbage or beet greens\n2\ntbsp\nchopped fresh parsley\n2\ntbsp\nchopped fresh dill\n1\ntbsp\nlemon juice; optional\nFor Serving:\nrustic bread\n,\nfor serving\nsour cream\n,\nfor serving\nPreheat a large pot over medium-high heat and add the oil. Once the oil is hot, add the beef, season it with salt and increase the heat to high. Cook the meat until it is well browned all over, 7 to 8 minutes. Remove the beef from the pot and set aside.\nInto the same pot, add the butter and allow it to melt. Add the onion, carrots and celery and toss to combine. Reduce the heat to medium and cook the mixture for 4 to 5 minutes, until the onion is translucent.\nAdd the garlic, then season the mixture with more salt and the black pepper, cumin, coriander and sugar. Add the beets, broth, water and tomato sauce. Add more water for a thinner soup. Return the browned beef back into the pot.\nCover the pot with a lid and bring the mixture to a simmer. Reduce the heat to low and cook the soup for 45 minutes to 1 hour, covered, until the beef is tender.\nOnce the beef is tender, add the potatoes and cook the soup for 15 minutes. Add the beet greens or cabbage, lemon juice (optional – add for more sour soup), dill and parsley and cook for an additional couple of minutes. Remove the soup from the heat, cover the pot and let the soup stand for 15 minutes before serving with a dollop of the sour cream and the bread.\nThis soup gets more delicious after it stands overnight in the refrigerator. I love to reheat a few cups at a time on the stovetop when I'm ready to enjoy it!\nYou can prepare this recipe using chicken, pork or even lamb. Keep the cooking time the same. I recommend going with bone-in chicken thigh or drumsticks. Brown the chicken all over just like the beef and use chicken broth in place of the beef broth. Pork ribs work really well for borscht; use them with veggie or chicken broth. Use beef broth with lamb.\nCalories:\n310\nkcal\n|\nCarbohydrates:\n29\ng\n|\nProtein:\n23\ng\n|\nFat:\n12\ng\n|\nSaturated Fat:\n5\ng\n|\nPolyunsaturated Fat:\n1\ng\n|\nMonounsaturated Fat:\n5\ng\n|\nTrans Fat:\n1\ng\n|\nCholesterol:\n63\nmg\n|\nSodium:\n1050\nmg\n|\nPotassium:\n1153\nmg\n|\nFiber:\n6\ng\n|\nSugar:\n10\ng\n|\nVitamin A:\n4180\nIU\n|\nVitamin C:\n34\nmg\n|\nCalcium:\n81\nmg\n|\nIron:\n3\nmg","attrs_markdown":"[![Tatyana's Everyday Food](https:\/\/tatyanaseverydayfood.com\/wp-content\/themes\/tatyana\/images\/logo.svg)![Tatyana's Everyday Food](https:\/\/tatyanaseverydayfood.com\/wp-content\/themes\/tatyana\/images\/logo.svg)](https:\/\/tatyanaseverydayfood.com\/)\n\n- Search\n- Menu\n\nClose Search\n\n## Search this site\n\nClose Menu\n\n- [Recipes](https:\/\/tatyanaseverydayfood.com\/recipes\/)\n  Toggle submenu\n  - Course\n    - [Breakfast & Brunch](https:\/\/tatyanaseverydayfood.com\/category\/recipes\/breakfast-brunch\/)\n    - [Appetizers](https:\/\/tatyanaseverydayfood.com\/category\/recipes\/appetizers\/)\n    - [Soup and Salad](https:\/\/tatyanaseverydayfood.com\/category\/recipes\/soup-and-salad\/)\n    - [Dinner](https:\/\/tatyanaseverydayfood.com\/category\/recipes\/dinner\/)\n    - [Dessert](https:\/\/tatyanaseverydayfood.com\/category\/recipes\/dessert\/)\n  - Type\n    - [Pasta, Potato & Rice](https:\/\/tatyanaseverydayfood.com\/recipe-type\/pasta-recipes\/)\n    - [Chicken Recipes](https:\/\/tatyanaseverydayfood.com\/recipe-type\/chicken-recipes\/)\n    - [Beef & Lamb Recipes](https:\/\/tatyanaseverydayfood.com\/recipe-type\/beef-recipes\/)\n    - [Seafood Recipes](https:\/\/tatyanaseverydayfood.com\/recipe-type\/seafood-recipes\/)\n    - [Pork Recipes](https:\/\/tatyanaseverydayfood.com\/recipe-type\/pork-recipes\/)\n  - Favorites\n    - [Cakes](https:\/\/tatyanaseverydayfood.com\/category\/recipes\/dessert\/cakes-cheesecakes\/)\n    - [Back To Cake Basics](https:\/\/tatyanaseverydayfood.com\/category\/recipes\/dessert\/back-to-cake-basics\/)\n    - [Ukrainian & Russian](https:\/\/tatyanaseverydayfood.com\/cuisine\/russian-ukrainian-eastern-european\/)\n    - [Italian](https:\/\/tatyanaseverydayfood.com\/cuisine\/italian\/)\n    - [Macarons & Cookies](https:\/\/tatyanaseverydayfood.com\/category\/recipes\/dessert\/macarons-cookies\/)\n  - Holidays\n    - [Cinco de Mayo](https:\/\/tatyanaseverydayfood.com\/holiday\/cinco-de-mayo\/)\n    - [Mother’s Day](https:\/\/tatyanaseverydayfood.com\/holiday\/mothers-day\/)\n    - [Memorial Day](https:\/\/tatyanaseverydayfood.com\/holiday\/memorial-day\/)\n    - [Fourth of July](https:\/\/tatyanaseverydayfood.com\/holiday\/fourth-of-july\/)\n- [Cookbooks](https:\/\/tatyanaseverydayfood.com\/cookbooks\/)\n- [Travel](https:\/\/tatyanaseverydayfood.com\/category\/travel-home\/)\n- [About](https:\/\/tatyanaseverydayfood.com\/about\/)\n- [Subscribe](https:\/\/tatyanaseverydayfood.com\/subscribe\/)\n\n[Home](https:\/\/tatyanaseverydayfood.com\/) \/ [Recipes](https:\/\/tatyanaseverydayfood.com\/recipes\/) \/ [Dinner](https:\/\/tatyanaseverydayfood.com\/category\/recipes\/dinner\/)\n\n# Classic Beef Borscht Recipe (video)\n- March 27, 2020\n- [166 comments](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comments)\n\n- [Jump to Recipe](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#recipe)\n- [Pin](https:\/\/www.pinterest.com\/pin\/create\/button\/)\n- [Share](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Ftatyanaseverydayfood.com%2Fclassic-beef-borscht%2F)\n- [Email](mailto:?subject=Classic%20Beef%20Borscht%20Recipe%20%28video%29&body=Check%20out%20this%20post%20from%20Tatyana%27s%20Everyday%20Food%3A%20https%3A%2F%2Ftatyanaseverydayfood.com%2Fclassic-beef-borscht%2F)\n\n![close up of classic beef borscht in bowl with sour cream and fresh dill](https:\/\/tatyanaseverydayfood.com\/wp-content\/uploads\/2020\/03\/Classic-Beef-Borscht-768x1024.jpg)\n\n![close up of classic beef borscht in bowl with sour cream and fresh dill](https:\/\/tatyanaseverydayfood.com\/wp-content\/uploads\/2020\/03\/Classic-Beef-Borscht-768x1024.jpg)\n\nThe most iconic dish of the Ukrainian cuisine – borscht! This Ukrainian 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! I have enjoyed this incredible borscht recipe since childhood! This traditional recipe has been passed down from my grandparents, to my parents and now I make it at home, too\\!\n\nIt’s also the star dish from my newest cookbook, [***Beyond Borscht***](https:\/\/tatyanaseverydayfood.com\/cookbooks\/beyond-borscht\/)! Now available at all major book retailers. Get order links ***[HERE](https:\/\/tatyanaseverydayfood.com\/cookbooks\/beyond-borscht\/)***.\n\n## Watch My Borscht Video Tutorial\nWatch my YouTube borscht video tutorial for step-by-step instructions for making this delicious Ukrainian soup recipe! Want to receive new recipe emails in your inbox? Make sure to subscribe to my ***[website email list](https:\/\/tatyanaseverydayfood.com\/subscribe\/)*** and my [***YouTube channel***](https:\/\/www.youtube.com\/tatyanaseverydayfood) and turn on notifications\\!\n\n![The BEST Classic Beef Borscht Recipe (Борщ) - Ukrainian Beet Soup w\/ Beef! Family Recipe!\\!](https:\/\/i.ytimg.com\/vi\/QON5m8kWf6U\/hqdefault.jpg)\n\n![](https:\/\/i.ytimg.com\/vi\/ID\/hqdefault.jpg)\n## Ingredients for Making Ukrainian Borscht\nHere are some of the main ingredients you’ll need to make this delicious beef and beet soup at home. You can find the full list of ingredients in the printable recipe card below.\n\n- ***Beef:*** I love to use beef tri-tip or beef chuck for my borscht. I let it cook for a long time until it’s super tender\\!\n\n*Note: You can prepare this recipe using chicken, pork or even lamb. Keep the cooking time the same. I recommend going with bone-in chicken thigh or drumsticks. Brown the chicken all over just like the beef and use chicken broth in place of the beef broth. Pork ribs work really well for borscht; use them with veggie or chicken broth. Use beef broth with lamb.*\n\n- ***Beets:*** look for large, firm red beets for the best results. If you can get beets with the greens intact, use those in place of the cabbage\\!\n- ***Cabbage:*** regular green cabbage or softer Napa cabbage both work great.\n- ***Dill & Parsley:*** fresh herbs will add tons of amazing flavor and aroma\\!\n- ***Onion, Carrots & Celery:*** for making the mirepoix, or soup base.\n- ***Potatoes:*** you can use regular potatoes and cube them into bite-sized pieces, or cut small, baby potatoes in half.\n## What Makes Borscht Red\nTraditional Ukrainian borscht has a very rich and vibrant red color to it. I often get asked how I make mine so deep red? You can achieve this beautiful color by using lots of beets, tomato sauce, and allow the borscht cook for longer. I find that the borscht gets more beautiful in color after about an hour of cooking. The beets release more of their color, and combined with the tomatoes, make the borscht super rich! The longer cooking time also gives the soup more flavor\\!\n\n![several bowls of red beet soup on a table with bread](https:\/\/tatyanaseverydayfood.com\/wp-content\/uploads\/2020\/03\/Ukrainian-Beef-Borscht-Recipe.jpg)\n\n![several bowls of red beet soup on a table with bread](https:\/\/tatyanaseverydayfood.com\/wp-content\/uploads\/2020\/03\/Ukrainian-Beef-Borscht-Recipe.jpg)\n## How to Make Classic Beef Borscht\nAfter making this soup for decades, I’ve perfected and simplified the process down to one pot to make this soup effortless and delicious! I like to start with the meat first. This beet soup can be made with beef, chicken, pork or even lamb. If you are using chicken or pork, consider using chicken broth instead of beef broth.\n\n1. Brown the meat all over and season generously with salt and pepper. Once browned, remove the meat from the pot, and set it aside.\n2. Add in the butter and prepare a simple *mirepoix* – onions, carrots and celery. Later, add in the garlic and spices – I like to toast the spices briefly to really bring out the aromas\\!\n3. Next, add the beets, tomato sauce, broth, water and seasonings and let the soup simmer away for 1 to 1 1\/2 hours. This longer cook time allows the soup to develop a really rich and deep flavor and makes the beef extra tender\\!\n4. Once the soup has cooked for an hour, add the potatoes and cook for another 15 minutes. I really like to use baby or young potatoes – they are more sweet and the soup tastes so great with them\\!\n5. Last, add the shredded cabbage or beet greens, dill and parsley. If you can find beet greens, try using them in place of the cabbage for more flavor and more nutrition\\!\n## Different Borscht Varieties\nWhile borscht originated from Ukraine, it’s has become a staple dish in many countries, including Russia, Moldova, and Poland to name a few. Each region has adjusted the recipe slightly to fit their needs, resulting in hundreds of different borscht recipes\\!\n\nClassic beef borscht is my favorite, followed by my other favorite – *‘Green Borscht’* – made without beets with sour sorrel and eggs. Get that recipe in my new cookbook, too\\!\n\nThere are also lighter versions with less beets and more tomatoes; versions with chicken or pork; and even varieties that don’t include any cabbage. My dad really likes to make this recipe and adds canned cannellini or kidney beans at the very end. I would love to hear how you make your soup at home! Leave me a comment below\\!\n\n![two bowls of red beef borscht on a table, with bread](https:\/\/tatyanaseverydayfood.com\/wp-content\/uploads\/2020\/03\/Classic-Beef-Borscht-3-768x1024.jpg)\n\n![two bowls of red beef borscht on a table, with bread](https:\/\/tatyanaseverydayfood.com\/wp-content\/uploads\/2020\/03\/Classic-Beef-Borscht-3-768x1024.jpg)\n## Beyond Borscht Cookbook\nThis delicious Ukrainian recipe is from my newest cookbook, [***Beyond Borscht***](https:\/\/tatyanaseverydayfood.com\/recipe-items\/beyond-borscht-cookbook\/). When I was tasked with coming up with the title to my cookbook, I thought of the most iconic Ukrainian or Russian recipe and borscht instantly come to mind! It’s the one dish that many people have heard of or tried. Also, it’s so delicious and a really great example of how incredible the cuisine really is\\!\n\nMy new book has 75 recipes for appetizers, salads, soups, side dishes, main entrees and even some desserts! The book is available starting March 31st, 2020 at [***Barnes\\&Noble***](https:\/\/www.barnesandnoble.com\/w\/beyond-borscht-tatyana-nesteruk\/1135359190;jsessionid=85B0E68BE22CF770D636C022CA6B7097.prodny_store02-atgap11?ean=9781624149603), [***Amazon***](https:\/\/amzn.to\/2WKTlPe), [***Powell’s City of Books***](https:\/\/www.powells.com\/book\/-9781624149603), [***IndieBound***](https:\/\/www.indiebound.org\/book\/9781624149603) and other major book retailers. Order your copy today! Learn more about my book ***[HERE](https:\/\/tatyanaseverydayfood.com\/cookbooks\/beyond-borscht\/)***.\n\n![Beyond Borscht cookbook with russian beet soup - borscht and rustic bread](https:\/\/tatyanaseverydayfood.com\/wp-content\/uploads\/2020\/03\/Classic-Beef-Borscht-2-768x1024.jpg)\n\n![Beyond Borscht cookbook with russian beet soup - borscht and rustic bread](https:\/\/tatyanaseverydayfood.com\/wp-content\/uploads\/2020\/03\/Classic-Beef-Borscht-2-768x1024.jpg)\n## More Recipes\\!\nEnjoyed this delicious Ukrainian recipe? Check out the other recipes I have on my website you’re sure to enjoy\\!\n\n- [***Ukrainian Stewed Beef & Potatoes***](https:\/\/tatyanaseverydayfood.com\/recipe-items\/stewed-beef-potatoes\/) – this easy dish is made with tender chunks of beef and potatoes in a tomato sauce\\!\n- [***Meat & Rice Stuffed Peppers***](https:\/\/tatyanaseverydayfood.com\/recipe-items\/easy-stuffed-peppers\/) – aromatic and delicious peppers with meat and rice filling, cooked in a tomato sauce.\n- [***Beef Stroganoff***](https:\/\/tatyanaseverydayfood.com\/recipe-items\/beef-stroganoff\/) – the best recipe for this classic dish, with tender slices of beef tenderloin, creamy mushroom sauce and noodles\\!\n- [***Ukrainian Braised Pork***](https:\/\/tatyanaseverydayfood.com\/recipe-items\/ukrainian-braised-pork\/) – the most delicious braised pork shoulder in a mushroom gravy with mashed potatoes\\!\n- ***[Braised Cabbage with Sausage](https:\/\/tatyanaseverydayfood.com\/braised-cabbage-w-sausage\/)*** – easy, one-pan braised cabbage with zucchini, peppers, smoky sausage and more! Perfect for busy weekdays\\!\n## Share it on Pinterest\\!\n![Classic Beef Borscht video recipe from Beyond Borscht cookbook](https:\/\/tatyanaseverydayfood.com\/wp-content\/uploads\/2020\/03\/Classic-Beef-Borscht-video-recipe-2.jpg)\n\n![Classic Beef Borscht video recipe from Beyond Borscht cookbook](https:\/\/tatyanaseverydayfood.com\/wp-content\/uploads\/2020\/03\/Classic-Beef-Borscht-video-recipe-2.jpg)\n\n[Print](https:\/\/tatyanaseverydayfood.com\/wprm_print\/classic-beef-borscht-recipe-video)\n\n![close up of classic beef borscht in bowl with sour cream and fresh dill](https:\/\/tatyanaseverydayfood.com\/wp-content\/uploads\/2020\/03\/Classic-Beef-Borscht-224x224.jpg)\n\n![close up of classic beef borscht in bowl with sour cream and fresh dill](https:\/\/tatyanaseverydayfood.com\/wp-content\/uploads\/2020\/03\/Classic-Beef-Borscht-224x224.jpg)\n\n4\\.91 from 10 votes\n## Classic Beef Borscht Recipe (video)\n25 minutes mins prep + 1 hour hr 30 minutes mins cook\n\n8\n\nA traditional Ukrainian recipe for beef borscht, the iconic soup of Easter Europe\\!\n\n### Ingredients [US Customary](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/) – [Metric](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/)\n- 1 1\/2 lbs beef tri-tip or roast\n- oil for frying\n- Salt and black pepper\n- 2 tbsp butter\n- 1 large onion, diced\n- 3 medium carrots, diced\n- 2 large ribs celery, diced\n- 2 cloves garlic, minced\n- 1\/2 tsp ground coriander\n- 1\/2 tsp ground cumin\n- 1\/2 tbsp sugar\n- 3 medium beets, peeled and diced\n- 4 cups beef broth\n- 4 to 8 cups water; more for thinner soup\n- 1 cup tomato sauce or puree\n- 4 to 5 medium young potatoes, cubed\n- 2 to 4 cups shredded cabbage or beet greens\n- 2 tbsp chopped fresh parsley\n- 2 tbsp chopped fresh dill\n- 1 tbsp lemon juice; optional\n\n#### For Serving:\n- rustic bread, for serving\n- sour cream, for serving\n\n### Instructions\n- Preheat a large pot over medium-high heat and add the oil. Once the oil is hot, add the beef, season it with salt and increase the heat to high. Cook the meat until it is well browned all over, 7 to 8 minutes. Remove the beef from the pot and set aside.\n- Into the same pot, add the butter and allow it to melt. Add the onion, carrots and celery and toss to combine. Reduce the heat to medium and cook the mixture for 4 to 5 minutes, until the onion is translucent.\n- Add the garlic, then season the mixture with more salt and the black pepper, cumin, coriander and sugar. Add the beets, broth, water and tomato sauce. Add more water for a thinner soup. Return the browned beef back into the pot.\n- Cover the pot with a lid and bring the mixture to a simmer. Reduce the heat to low and cook the soup for 45 minutes to 1 hour, covered, until the beef is tender.\n- Once the beef is tender, add the potatoes and cook the soup for 15 minutes. Add the beet greens or cabbage, lemon juice (optional – add for more sour soup), dill and parsley and cook for an additional couple of minutes. Remove the soup from the heat, cover the pot and let the soup stand for 15 minutes before serving with a dollop of the sour cream and the bread.\n- This soup gets more delicious after it stands overnight in the refrigerator. I love to reheat a few cups at a time on the stovetop when I'm ready to enjoy it\\!\n- You can prepare this recipe using chicken, pork or even lamb. Keep the cooking time the same. I recommend going with bone-in chicken thigh or drumsticks. Brown the chicken all over just like the beef and use chicken broth in place of the beef broth. Pork ribs work really well for borscht; use them with veggie or chicken broth. Use beef broth with lamb.\n\n### Nutrition\nCalories: 310kcal \\| Carbohydrates: 29g \\| Protein: 23g \\| Fat: 12g \\| Saturated Fat: 5g \\| Polyunsaturated Fat: 1g \\| Monounsaturated Fat: 5g \\| Trans Fat: 1g \\| Cholesterol: 63mg \\| Sodium: 1050mg \\| Potassium: 1153mg \\| Fiber: 6g \\| Sugar: 10g \\| Vitamin A: 4180IU \\| Vitamin C: 34mg \\| Calcium: 81mg \\| Iron: 3mg\n\n- [Pin](https:\/\/www.pinterest.com\/pin\/create\/button\/)\n- [Share](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Ftatyanaseverydayfood.com%2Fclassic-beef-borscht%2F)\n- [Email](mailto:?subject=Classic%20Beef%20Borscht%20Recipe%20%28video%29&body=Check%20out%20this%20post%20from%20Tatyana%27s%20Everyday%20Food%3A%20https%3A%2F%2Ftatyanaseverydayfood.com%2Fclassic-beef-borscht%2F)\n\n**Course:**\n\n- [Dinner](https:\/\/tatyanaseverydayfood.com\/category\/recipes\/dinner\/)\n- [Recipes](https:\/\/tatyanaseverydayfood.com\/category\/recipes\/)\n- [Soup and Salad](https:\/\/tatyanaseverydayfood.com\/category\/recipes\/soup-and-salad\/)\n\n**Cuisine:**\n\n- [Ukrainian & Russian](https:\/\/tatyanaseverydayfood.com\/cuisine\/russian-ukrainian-eastern-european\/)\n\n**Recipe Type:**\n\n- [Beef & Lamb Recipes](https:\/\/tatyanaseverydayfood.com\/recipe-type\/beef-recipes\/)\n\n## Leave a comment [Cancel reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#respond)\nThis site uses Akismet to reduce spam. [Learn how your comment data is processed.](https:\/\/akismet.com\/privacy\/)\n\n## 166 comments\n- - Nadia Romaniv\n  - March 31, 2020\n  \n  Such good\\!\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130517)\n  - - Vita\n    - March 31, 2020\n    \n    Looks so delicious ? So appetizing .\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130619)\n  - - Nataliya T\n    - April 6, 2020\n    \n    My favorite is Borscht . With fresh bread I make it once a week for sure\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130733)\n    - - tatyanaseverydayfood\n      - April 9, 2020\n      \n      It’s one of those dishes you can never get tired of! 🙂\n      \n      - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130772)\n  - - Kristof P\n    - January 4, 2025\n    - ![5 stars](https:\/\/tatyanaseverydayfood.com\/wp-content\/themes\/tatyana\/images\/stars-5.svg)\n    \n    Really good, love this recipe\\!\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-161533)\n- - Caitlin\n  - March 31, 2020\n  \n  This looks good! I’ve always wanted to make it.\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130522)\n  - - tatyanaseverydayfood\n    - March 31, 2020\n    \n    Hope you enjoy the recipe! 🙂\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130528)\n    - - Lois Cole\n      - March 30, 2025\n      \n      Can I make borscht with ham?\n      \n      - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-161947)\n      - - tatyanaseverydayfood\n        - March 31, 2025\n        \n        Hi Lois! I personally haven’t tried using ham, but I think it would work. You won’t need to cook it for the same amount of time as the beef. My mom makes her borscht occasionally with pork and it’s delicious, too\\!\n        \n        - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-161955)\n- - Elizaveta\n  - March 31, 2020\n  \n  I’m so excited to try this recipe for borscht!! Beautiful presentation:)\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130525)\n  - - tatyanaseverydayfood\n    - March 31, 2020\n    \n    Thank you so much!! 🙂 Hope you enjoy it\\!\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130526)\n- - Katie T\n  - March 31, 2020\n  \n  Love borscht \\!\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130530)\n- - Angelina Ovsyannikov\n  - March 31, 2020\n  \n  I love Russian food!! All of it is my favorite. I love especially love how everyone’s Borsht recipe is so different but incredibly delicious at the same time.\n  \n  My all time favorite Russian food is shuba salad\\!\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130532)\n- - Anna\n  - March 31, 2020\n  \n  Would love to win this cook book\\!\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130533)\n- - Luba\n  - March 31, 2020\n  \n  My family loves Borscht! We make it about once a week\\!\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130536)\n- - Nataliya sheremet solodkiy\n  - March 31, 2020\n  \n  Favorite dish would be vareniki because of the variety that there is and room for creativity in the filling.\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130538)\n  - - tatyanaseverydayfood\n    - March 31, 2020\n    \n    Mmm, I love vareniki, too! 🙂\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130573)\n- - Alyona D\n  - March 31, 2020\n  \n  I love your website\/channel because you have both our traditional Russian cuisine and recipes from other kitchens around the world. Thank you for what you do\\!\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130540)\n- - Lilly\n  - March 31, 2020\n  \n  Have been making this soup for years, but seeing your recipe just brought my Borsch to a whole new level of good\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130541)\n- - Angelina Balko\n  - March 31, 2020\n  \n  Amazinggggggg!!! Definitely give this borscht a try\\!\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130545)\n- - Jessica\n  - March 31, 2020\n  \n  Love me a hot bowl of borscht ?\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130546)\n- - Katie\n  - March 31, 2020\n  \n  This looks like such comfort food! Perfect for the season\\!\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130549)\n- - Angelica Hope Prok\n  - March 31, 2020\n  \n  I have always been so nervous & anxious to cook any Russian\/Ukrainian foods, ESPECIALLY Borscht!! (living up to my moms\/mom in laws recipe) but. Then I found Tanya & her super easy to follow & delicious recipe for it; plus many more! I made borscht for the first time & it was such a success!!! Can’t wait to make many many more! Thank you!\\!\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130552)\n  - - tatyanaseverydayfood\n    - March 31, 2020\n    \n    You’re so sweet! Thank you so much – I’m so glad you enjoy my recipes! 🙂\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130571)\n- - Luda\n  - March 31, 2020\n  \n  Looking forward to trying out your recipes!\\!\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130554)\n- - Liliya Zagorodny\n  - March 31, 2020\n  \n  This looks soo delicious!! Can’t wait to try your recipe\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130558)\n  - - tatyanaseverydayfood\n    - March 31, 2020\n    \n    Thank you!! Enjoy! 🙂\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130574)\n- - Tabitha Negron\n  - March 31, 2020\n  \n  Looks delicious. What a beautiful color. Can’t wait to get some beets from the store.\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130559)\n  - - Tabitha Negron\n    - March 31, 2020\n    \n    While at a friend for dinner she made us the most delicious cake. I found the recipe on your site and made it for my husband for his birthday. It was almost as good as our friend Natasha. It was your chocolate spartak cake. Such a labor of love. My daughter is requesting it for her wedding cake. Thank you for such a great recipe and new family favorite.\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130624)\n    - - tatyanaseverydayfood\n      - April 1, 2020\n      \n      I’m so glad to hear that you enjoyed the recipe! That one is a classic! 🙂\n      \n      - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130651)\n- - Larisa\n  - March 31, 2020\n  \n  Definitely one of the best borscht recipes out there !!! I have been cooking borscht for over 20 years and this recipe is by far one of the best\\!\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130560)\n  - - tatyanaseverydayfood\n    - March 31, 2020\n    \n    Aww, I’m so glad you enjoy it!! 🙂\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130570)\n- - Victoria\n  - March 31, 2020\n  \n  This looks so delicious! Will have to give this version a try\\!\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130562)\n- - Tatyana Nichiporuk\n  - March 31, 2020\n  \n  Must try this recipe! Need to check out your new cookbook\\!\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130563)\n- - Larissa\n  - March 31, 2020\n  \n  Love borscht! That’s pretty much the only Russian resile I make the most. Would love a copy of your cookbook and that beautiful mixer\\!\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130566)\n  - - tatyanaseverydayfood\n    - March 31, 2020\n    \n    So glad you enjoy it! Thanks for entering! 🙂\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130568)\n- - Tatyana K\n  - March 31, 2020\n  \n  We love borshch at our house too! I like your tip to cook it on low heat at the end. I think that when I cook it on higher heat it cooks out the color and it becomes more orange than red.\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130575)\n  - - tatyanaseverydayfood\n    - April 1, 2020\n    \n    It’s a staple at our house, too! 🙂 Yes, try cooking at lower temp – the beet color really comes out\\!\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130667)\n- - Anastasiya Scheau\n  - March 31, 2020\n  \n  Your borscht looks so vibrant and delicious! It’s my favorite European dish. I can’t wait to try your recipe.\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130578)\n  - - tatyanaseverydayfood\n    - April 1, 2020\n    \n    Thank you! 🙂 Mine, too! Hope you enjoy my version\\!\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130666)\n- - Linda Brown\n  - March 31, 2020\n  \n  My dad’s side of our family is Eastern European. Summers as a kid we’d go visit his family in Kansas City. My favorite entree would be a stuffed cabbage my great aunt made. As a kid I never ate the cabbage leaf but the inside stuffing meat was delish. But my all time favorite Eastern European dish would be English Walnut Povitica. We’d go through several loaves every Christmas! Just thinking about it makes me hungry for it\\!\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130579)\n  - - tatyanaseverydayfood\n    - April 1, 2020\n    \n    Thank you so much for sharing! It’s funny because I used to do the same exact thing growing up! Same thing with stuffed peppers – I would only eat the filling! 🙂\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130665)\n- - Alina Tovpeko\n  - March 31, 2020\n  \n  Looks delicious!\\!\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130580)\n- - Lily Bogoslova\n  - March 31, 2020\n  \n  Borscht and Pelmeni all the way! Can’t wait to get this cookbook\\!\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130581)\n- - Valentyna\n  - March 31, 2020\n  \n  I just got the book\\!\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130593)\n  - - tatyanaseverydayfood\n    - April 1, 2020\n    \n    Awesome!!! 🙂 Hope you enjoy all the recipes\\!\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130663)\n- - Anastasia Safonov\n  - March 31, 2020\n  \n  This looks really good! We like to add some sauerkraut for a little extra acidity\\!\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130595)\n  - - tatyanaseverydayfood\n    - April 1, 2020\n    \n    Oh, I love that idea! 🙂 Will have to try that, too! I like to add sauerkraut to vinaigrette beet salad 🙂\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130662)\n- - Leah\n  - March 31, 2020\n  \n  Love borsht. My mom makes it hot and spicy, getting married I have to learn how to cook it myself. Love that I can make it from such simple directions with US measurements. ? life saver\\!\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130604)\n  - - tatyanaseverydayfood\n    - April 1, 2020\n    \n    Oh, I’ve never had it spicy! That sounds delicious, too! 🙂 That’s exactly why I wanted to write this book – make it super easy to make all those classic Slavic dishes with US measurements! 🙂\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130660)\n- - Vitalinka\n  - March 31, 2020\n  \n  I’m so looking forward to trying your version.\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130605)\n  - - tatyanaseverydayfood\n    - April 1, 2020\n    \n    It’s so hardy and delicious! 🙂 Enjoy\\!\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130659)\n- - Svetlana\n  - March 31, 2020\n  \n  Looks delicious. Excited to try your version of it. Would love to win your cook book and mixer.\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130607)\n  - - tatyanaseverydayfood\n    - April 1, 2020\n    \n    Thank you and enjoy! Good luck and thanks for entering! 🙂\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130658)\n- - Tiffany\n  - March 31, 2020\n  \n  This looks so good. Can’t wait to try it\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130609)\n- - Galina D.\n  - March 31, 2020\n  \n  I’ll have to try your recipe, it looks very appetizing\\!\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130612)\n- - Terri Holloway\n  - March 31, 2020\n  \n  Looks wonderful! So many recipes I am going to try….you make it look so easy\\!\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130613)\n  - - tatyanaseverydayfood\n    - April 1, 2020\n    \n    Hope you enjoy all of them!! 🙂\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130657)\n- - Zhanna D\n  - March 31, 2020\n  \n  Can’t wait to try this amazing recipe! Love a real good hearty red borscht! ❤️❤️❤️\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130615)\n  - - tatyanaseverydayfood\n    - April 1, 2020\n    \n    You’re going to love this recipe!! 🙂\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130656)\n- - Vera\n  - March 31, 2020\n  \n  I love all kinds of Russian food but if i had to choose a favorite it would be the shuba salad ?\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130616)\n  - - tatyanaseverydayfood\n    - April 1, 2020\n    \n    I love shuba, too! 🙂 So unique and delicious 🙂\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130655)\n- - Vera Shivy\n  - March 31, 2020\n  \n  Happy to see your success! Will be glad to get your book\\!\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130618)\n  - - tatyanaseverydayfood\n    - April 1, 2020\n    \n    Thank you so much! 🙂 Good luck and thanks for entering\\!\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130653)\n- - Alina A\n  - March 31, 2020\n  \n  My favorite is cabbage rolls! Would love to win the cookbook\\!\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130625)\n  - - tatyanaseverydayfood\n    - April 1, 2020\n    \n    Love, love cabbage rolls! 🙂 Just made some last week! Thanks for entering and good luck\\!\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130650)\n- - Lily\n  - March 31, 2020\n  \n  This looks so good! I love vareniki with fried onions. That’s probably my favorite Slavic dish ?\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130629)\n  - - tatyanaseverydayfood\n    - April 1, 2020\n    \n    Ooh, those are soo good! I have a recipe in the cookbook, too! 🙂\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130649)\n- - Evelina Z\n  - March 31, 2020\n  \n  This looks so good! Borscht is such a Ukrainian staple! Can’t wait to try out your recipe for it.\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130630)\n  - - tatyanaseverydayfood\n    - April 1, 2020\n    \n    Thank you! One of my all-time favorite dishes. Enjoy!! 🙂\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130648)\n- - Lidiya E\n  - April 1, 2020\n  \n  Im a huge fan of Europe’s food! Love the classics we grew up with such as borscht & plov\\!\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130631)\n  - - tatyanaseverydayfood\n    - April 1, 2020\n    \n    You can never go wrong with either one!! 🙂\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130647)\n- - Mary Lind\n  - April 1, 2020\n  \n  Your book looks like a work of art, very beautiful!!\\!  \n   My favorite recipe is shuba, but my kids love pelmeni.  \n   Thank you for making such a wonderful book.\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130636)\n  - - tatyanaseverydayfood\n    - April 1, 2020\n    \n    Thank you so much!! 🙂 I love shuba, too! 🙂\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130646)\n- - Mary Rose\n  - April 1, 2020\n  \n  Love your beautiful book! My family enjoys pelmeni and I would like to t your variation of borcsht.\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130637)\n  - - tatyanaseverydayfood\n    - April 1, 2020\n    \n    Thank you so much! 🙂 Definitely give it a try! 🙂\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130645)\n- - Dalila G.\n  - April 1, 2020\n  \n  Hi Tatyana! ??  \n   OMGoodness……..awesome giveaway!\\!  \n   Crossing my fingers for luck! ??  \n   Big congrats on your new book!\\!  \n   Looking forward to making your version of Borscht, it looks so delicious and filling.  \n   I enjoy eating Meat & Rice Stuffed Peppers, Vareniki with Fried Onions, Paska.  \n   Of course ALL desserts are my top picks……LOL!\\!  \n   Thank you for this chance to win these wonderful gifts Tatyana\\!\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130638)\n  - - tatyanaseverydayfood\n    - April 1, 2020\n    \n    Just wanted to show my gratitude for all the support I get from everyone!! Those are all very good choices! 🙂\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130644)\n- - Dalila G.\n  - April 1, 2020\n  \n  Hi Tatyana,  \n   What a great giveaway, thank you\\!  \n   Good luck everyone, I’m crossing my fingers for luck\\!  \n   My favorite for sure are the desserts…..LOL!\\!  \n   Have a nice day Tatyana\\!\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130639)\n  - - tatyanaseverydayfood\n    - April 1, 2020\n    \n    Hi Dalila!! Thank you so much for entering and best of luck! 🙂\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130643)\n- - Julie\n  - April 1, 2020\n  \n  My Daughter loves borsht. She’d have anytime of the day.\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130673)\n- - Zhanna\n  - April 3, 2020\n  \n  Looks Good ?\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130686)\n  - - tatyanaseverydayfood\n    - April 6, 2020\n    \n    Thank you! 🙂\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130730)\n- - Olena Kononovych\n  - April 3, 2020\n  \n  Love your recipe! Borscht is such comfort food for me, and syrnyky too yuuuummmm\\!\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130688)\n  - - tatyanaseverydayfood\n    - April 6, 2020\n    \n    It really is the best comfort food! 🙂\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130729)\n- - Yana Deresh\n  - April 4, 2020\n  \n  As a newly wed whos husband loves loves LOVES borscht, this is a really awesome version of making it! More simple than the way I was taught! Haha can’t wait to try it!!!??\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130697)\n  - - tatyanaseverydayfood\n    - April 6, 2020\n    \n    Perfect!! I hope you both enjoy the recipe! 🙂\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130727)\n- - Esther\n  - April 6, 2020\n  \n  Too hard to chose a favorite dish, way too many delicious ones?.  \n   Would love to win the mixer and cookbook.\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130720)\n  - - tatyanaseverydayfood\n    - April 6, 2020\n    \n    Thank you for entering and good luck! 🙂\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130725)\n- - Lana D\n  - April 6, 2020\n  \n  I love this borscht. I don’t make it too often but if i do I make a huge pot and it goes fast.\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130724)\n  - - tatyanaseverydayfood\n    - April 9, 2020\n    \n    I always have to make a big pot, too! 🙂\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130773)\n- - Karina\n  - April 6, 2020\n  \n  Borshch is a family favorite! Will definitely be trying out this recipe soon.\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130734)\n- - Olga\n  - April 6, 2020\n  \n  Really hoping to win. In desperate need of a mixer.  \n   I love borsht its my favorite. Also your dough recipe for pelimeni is the best. Ive been using it ever since I discovered it. Thank you for all the recipes you put out. I have made several dishes from your site and everything is delicious.\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130735)\n- - Alina Popazoglo\n  - April 6, 2020\n  \n  Seriously the best borscht I have tried ?? so flavorful\\!\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130736)\n  - - tatyanaseverydayfood\n    - April 9, 2020\n    \n    Aww, thank you so much for the compliment! I’m so glad you enjoyed the recipe\\!\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130771)\n- - Yulisa\n  - April 6, 2020\n  \n  I love this soup. I’ve tried many different kind of russians soup but this is by far my favorite. My husband and babies love it\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130738)\n  - - tatyanaseverydayfood\n    - April 9, 2020\n    \n    So glad to hear that your family enjoys it! 🙂\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130770)\n- - Luda Makarchuk\n  - April 7, 2020\n  \n  This looks amazing ??\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130745)\n  - - tatyanaseverydayfood\n    - April 9, 2020\n    \n    Thank you! 🙂\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130768)\n- - Victoria\n  - April 8, 2020\n  \n  Made this today and it was delicious!! Loved having the tri tip meat in there! Thanks for the recipe!! Also ordered your cookbook!! Can’t wait to get it!\\!\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130762)\n  - - tatyanaseverydayfood\n    - April 9, 2020\n    \n    Awesome! 🙂 I’m so glad you enjoyed the recipe! 🙂 Thank you so much for ordering – hope you enjoy all the recipes!! 🙂\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130764)\n- - Lesia P\n  - April 9, 2020\n  \n  It’s so hard to choose a favorite recipe as so many are so so good. I’d have to say pelmeni though if I were to choose just one. I wish they weren’t so time consuming though…\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130774)\n  - - tatyanaseverydayfood\n    - April 10, 2020\n    \n    Pelmeni are so delicious! And I agree with you – so time consuming! 🙂\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130792)\n- - Anzhelika\n  - April 9, 2020\n  \n  This looks very delicious\\!\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130779)\n  - - tatyanaseverydayfood\n    - April 10, 2020\n    \n    thank you!: )\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130791)\n- - Tatyana\n  - April 9, 2020\n  \n  Great recipe! My husband is Ukrainian and he lives red borscht, now I can learn and try to make a red borscht\\!\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130781)\n  - - tatyanaseverydayfood\n    - April 10, 2020\n    \n    Hope you enjoy the recipe! 🙂\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130790)\n- - Sanja\n  - April 10, 2020\n  \n  Amazing recipe! This was the first time I made Borscht and the whole family loved it! Cant wait to make it again!!! 🙂 I used off the bone lamb shanks but next time I will try it with beef. 🙂 Thank you so much and I can’t wait for the book to arrive next week so I can make more of your amazing recipes! 🙂\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130783)\n  - - tatyanaseverydayfood\n    - April 10, 2020\n    \n    I’m so glad you enjoyed the recipe! I love the idea of using lamb meat! 🙂\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-130789)\n- - Irina Kashirets\n  - May 2, 2020\n  \n  Picture of your borsch is the reason why I bought your cookbook,. Though I make my own version of borsch, love trying new variations:) All of your recipes are easy to follow and authentic.\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-131158)\n  - - tatyanaseverydayfood\n    - May 4, 2020\n    \n    Aww, thank you so much for buying the book and hope you enjoy all the recipes! 🙂\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-131204)\n- - Joanna Mantsevich\n  - May 5, 2020\n  \n  This is my ultimate favorite russian food! So yummy and perfectly paired with homemade bread 😋\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-131235)\n  - - tatyanaseverydayfood\n    - May 6, 2020\n    \n    So glad you enjoyed the recipe! 🙂\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-131249)\n- - nataliya T\n  - May 6, 2020\n  \n  my mom makes the best rolls with poppy seeds yum yum\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-131257)\n- - Annie\n  - November 15, 2020\n  \n  I’m Chinese and I’ve made this Borscht a few times following Tatyana’s recipe. The spices (coriander, cumin, pepper, etc) make it incredibly flavorful. I actually just throw all the veggies in the pot, meaning I don’t make a separate mire-poix. The last few times, I nixed the beef roast because we’re trying to cut down on our meat intake. Regardless, my Ukrainian husband really likes it\\!\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-140172)\n  - - tatyanaseverydayfood\n    - November 15, 2020\n    \n    Hi Annie! That’s awesome! I’m so glad to hear that you and your husband have been enjoying this recipe! 🙂 It’s one of my all-time favorites\\!\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-140289)\n- - Larry wise\n  - March 1, 2021\n  \n  Hello, this is a delicious recipe. My family loves it I’m making it twice in as many weeks. My family is half Russian my grandmother made borscht at least once a month. It reminds me of how hers used to taste. I always wanted a recipe that reminded me of hers this will do the trick thank you.\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-144590)\n  - - tatyanaseverydayfood\n    - March 2, 2021\n    \n    Hi Larry! I’m so glad to hear that you and your family have been enjoying my recipe! This recipe was my parents and they learned from their parents. I’m glad you found a recipe to remind you of your grandmother’s! I hope you continue to enjoy it\\!\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-144650)\n- - donnalee c stadt\n  - August 9, 2021\n  \n  My family always made borscht with ham, then there was corn, green beans, peas, and carrots. At the end shoe string beets were added along with fresh heavy cream. It was always served with a great artisan bread, to put the ham on. I seriously have been looking for someone who does it this way, to no avail. It’s so amazing I eat it for breakfast too.\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-151363)\n  - - tatyanaseverydayfood\n    - August 9, 2021\n    \n    That sounds delicious! It’s definitely a family recipe as I haven’t tried a borscht like that before. Perhaps you can adjust this recipe and include all your favorite fillings?! My dad makes this recipe but also likes to add beans! Hope you enjoy it\\!\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-151367)\n- - Diane Conley\n  - September 13, 2021\n  - ![4 stars](https:\/\/tatyanaseverydayfood.com\/wp-content\/themes\/tatyana\/images\/stars-4.svg)\n  \n  Hello Tatyana  \n   Thanks for some great recipes\\!  \n   I noticed that you have essentially two recipes for borscht: 1 on the video and one that was printed but not videoed. I LOVE the recipe that was not videoed (it had a bit of ketchup in it). It has such a depth of flavour that puts it in a class of its own. I made it about two weeks ago and went to make it again the other day and I see it is no longer on your website :(. I made the one from the video, and although it is good, it just doesn’t hold a candle to the other one. Any way I can talk you into putting it back on your website?\n  \n  Thanks for considering.  \n   Diane\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-151678)\n  - - tatyanaseverydayfood\n    - September 14, 2021\n    \n    Hi Diane! I’m so sorry about removing the original recipe. I’ll try to get it back up asap! I also have the video posted on YouTube and I’ve added the ingredients to the video description box. You can find it here: <https:\/\/youtu.be\/hVoNivSH9sE>\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-151686)\n- - Carol\n  - December 23, 2021\n  \n  Can I assume this recipe freezes well?  \n   My store had no fresh beets this time of year so I am trying this with canned beets. They taste delicious out of the can so are better than nothing\\!\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-152561)\n  - - tatyanaseverydayfood\n    - December 24, 2021\n    \n    Yes, this would be a great soup to freeze, too! I hope you enjoy the recipe! When you have fresh beets again, try those, too! They will add even more flavor! 🙂\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-152571)\n- - Monique\n  - March 1, 2022\n  \n  I assume the beets are used raw? So peel and dice raw beetroots and cook them in the soup?  \n   I have a few other recipes that use cooked (roasted) beets so I need to clarify this as I’d love to try this recipe! 🙂\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-153069)\n  - - tatyanaseverydayfood\n    - March 2, 2022\n    \n    Hi! Yes, this recipe uses raw beets. They will cook beautifully with the beef. Hope you enjoy my recipe\\!\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-153075)\n- - Pam\n  - March 15, 2022\n  \n  thanks for the refresher course on Borscht – my mother in law since passed made this regularly in the 80’s being from Odesa it was a little different then I have been searching for but yours was the closest I could find- made today ( minus the celery) but adding green pepper turned out wonderful! thanks so much God Bless Ukraine\\!\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-153167)\n  - - tatyanaseverydayfood\n    - March 16, 2022\n    \n    Wonderful! I’m so glad you enjoyed the recipe! 🙂 It’s my mom’s recipe. Her side of the family came from Poland, hence the celery. It’s one of my favorite dishes ever. Thank you for your support for Ukraine\\!\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-153173)\n- - Galactickim\n  - April 11, 2022\n  - ![5 stars](https:\/\/tatyanaseverydayfood.com\/wp-content\/themes\/tatyana\/images\/stars-5.svg)\n  \n  Amazing borscht, thank you, Tatyana! The flavours were perfect. My stepdaughter told me to tell you that she ate it faster than she’s ever eaten a soup\/stew before… and she definitely gobbled it up\\!\n  \n  I made the dish with ground pork and beef, because that is what I had on hand. And instead of tomato sauce I used tomato paste. Again, because that is what I had. It all turned out fabulous. A definite keeper\\!\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-153377)\n  - - tatyanaseverydayfood\n    - April 11, 2022\n    \n    That’s so wonderful to hear! I’m so glad my borscht recipe was a huge hit with your family! It’s my favorite soup! I’m glad it worked out well with your substitutions, too. Thank you for taking the time to leave a review\\!\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-153382)\n- - Brenda\n  - April 25, 2022\n  \n  Can I use precooked beets? If so, when would I add them to the pot?\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-153510)\n  - - tatyanaseverydayfood\n    - April 25, 2022\n    \n    Hi! Sure, you could use precooked, too. I would add them at the end with the cabbage, otherwise they’ll get overcooked and mushy. Just let the soup stand for about 30 minutes before enjoying.\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-153517)\n- - Faith\n  - July 19, 2022\n  \n  Hi Tatyana,  \n   I’m in the middle of preparing the Classic Beef Borscht (using this recipe for the first time, super excited to try out this delicious looking borscht recipe) and have learned that you dice the beets in this recipe in. Is that your personal preference vs. grating it? Or is there a beneficial reason to do it that way? My family has always used the grater, that’s why I found it interesting.\n  \n  \\*Since beets are dark, it was hard to tell in the video wether they were diced into larger pieces or not vs other veggies? I was hoping to find out how do you dice your beats.  \n   Also, Is it OK to substitute beef tri-tips for sirloin? Our local grocery stores don’t seem to carry it. Would have to try a butcher’s shop next time.  \n   Thank you so much for the recipe!\\!\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-154136)\n  - - tatyanaseverydayfood\n    - July 20, 2022\n    \n    Hi! I’m so glad you found my recipe! I hope you enjoy it. In my family, we always diced the beets but I think if you grate them, that should work well, too. I think it’s just a matter of preference; it shouldn’t affect the recipe.  \n     And yes, sirloin or beef chuck\/roast will also work great for this recipe. Hope you enjoy the recipe\\!\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-154137)\n    - - Faith\n      - July 20, 2022\n      - ![5 stars](https:\/\/tatyanaseverydayfood.com\/wp-content\/themes\/tatyana\/images\/stars-5.svg)\n      \n      Thank you so much! It came out great\\!  \n       I love how you add cumin and coriander and even lemon juice as optional. It makes such a difference. The flavor was spot on. Even with minor mistakes of mine, it still came out absolutely delicious! My second day having it and it tastes even better! Those who make borscht on regular basis know what I’m talking about. My dad loves borscht and he approved! 😉  \n       Thank you Tatyana\\!\n      \n      - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-154139)\n      - - tatyanaseverydayfood\n        - July 21, 2022\n        \n        So wonderful to hear! I’m so happy you loved it! 🙂 I totally agree – borscht gets better the second day. Something about letting it stand overnight works like magic. Thank you for leaving a review\\!\n        \n        - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-154142)\n- - Karen McKosky\n  - October 28, 2022\n  \n  My Babushka made it, my mom, also Tatyana, made it. I never got the recipe, and want to make it for mom. She argues over the ingredient lists I’ve read from so many sites. Since your stroganoff recipe is THE BEST, I’m going to make yours. Wish me luck\\!\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-155118)\n  - - tatyanaseverydayfood\n    - October 30, 2022\n    \n    Hi Karen! I’m so glad you found my website! I hope you enjoy my borscht and the stroganoff recipe\\!\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-155134)\n- - jessica\n  - March 1, 2023\n  \n  Hi Tatyana. I have a piece of beef arm roast. Do you think I can use it for Borscht recipe? Thanks\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-155890)\n  - - tatyanaseverydayfood\n    - March 2, 2023\n    \n    Hi Jessica! That would be fantastic for borscht! Make sure to let it braise until tender before adding the potatoes and cabbage. Enjoy\\!\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-155894)\n- - Joe\n  - April 30, 2023\n  \n  Maybe give the beet measurement in something other than whole beets.\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-156193)\n  - - tatyanaseverydayfood\n    - May 2, 2023\n    \n    Having an extra 1\/4 cup of beets, or slightly less, will not change the final result.\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-156202)\n- - Dawn\n  - May 11, 2023\n  \n  I have made this 3 times in the last couple months. I have a pot on the stove right now. It’s so delicious! Thank you so much for sharing the recipe and making the easy to follow video to go along. I’ve also recently made your homemade apple butter and my husband loves it. Looks like I’ll be making that a lot too. Your recipes are wonderful\\!\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-156237)\n  - - tatyanaseverydayfood\n    - May 11, 2023\n    \n    Hi Dawn! That’s so wonderful to hear! I’m very happy you’re loving the recipe. We just had some again this week, too. It never gets old\\!  \n     I’m glad you enjoyed the apple butter, too! Homemade is always the best\\!\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-156239)\n- - Gloria\n  - March 2, 2024\n  - ![5 stars](https:\/\/tatyanaseverydayfood.com\/wp-content\/themes\/tatyana\/images\/stars-5.svg)\n  \n  Love the soup  \n   Making for others and will deliver  \n   Couple in there 80plus  \n   Thank you for this hardy recipe Now How about a Cabbage soup,  \n   I have tried many but I need authentic recipes Ukrainian if possible\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-158468)\n  - - tatyanaseverydayfood\n    - March 4, 2024\n    \n    Hi Gloria. That’s wonderful to hear! I’m so happy you have been enjoying my recipe! It’s a favorite of mine, too.  \n     Thank you for taking the time to leave a review\\!\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-158484)\n- - Christel\n  - July 23, 2024\n  \n  Tatyana, I just want to say thank you for your easy to follow great tasting recipe! I made this for a work colleague who grew up in the Ukraine and he said it was so good!!!\\!\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-159625)\n  - - tatyanaseverydayfood\n    - July 24, 2024\n    \n    Hi Christel! That’s so wonderful to hear! I’m so glad you both enjoyed the recipe! This is one of my favorite Ukrainian dishes\\!  \n     Thanks for taking the time to leave a review\\!\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-159631)\n- - Jennifer Hutchison\n  - September 29, 2024\n  \n  Wow! This is both delicious and easy! Thank you\\!\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-160142)\n  - - tatyanaseverydayfood\n    - September 30, 2024\n    \n    Hi Jennifer! I’m so happy you enjoyed my borscht recipe! It’s one of my favorite dishes! Thank you for taking the time to leave a review\\!\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-160144)\n- - Kyrstin\n  - October 14, 2024\n  \n  Hi! Do you boil you beets before peeling and dicing or do you just peel and dice as they are? I’ve gotten mixed comments while researching борщ recipes.\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-160308)\n  - - tatyanaseverydayfood\n    - October 15, 2024\n    \n    Hi Kyrstin! I peel and dice the beets raw, then add them to the soup to cook. This way, all the color goes into the soup, creating a rich and bright color. Hope you enjoy my recipe\\!\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-160323)\n- - Betsy Feller\n  - November 22, 2024\n  \n  I have been making borscht for 30 years. I, like you, started with a lengthy process, following my gramma’s-in-law recipe. Her borscht was fantastic, Over the years I cut out steps and ended up with a large frying pan and a big pot plus my mixer for a thicker consistancy. I’m making some today and using your recipe as a guide. Yay for community and sharing our knowledge and wisdom. GBY! Betsy B.C. Canada\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-160861)\n  - - tatyanaseverydayfood\n    - November 23, 2024\n    \n    Hi Betsy! That’s wonderful! I also started with my mom’s recipe and have refined it over the years. It’s still one of my favorite dishes! I hope you enjoy my version, too. Have a great day\\!\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-160878)\n- - Phyllis Victory\n  - December 2, 2024\n  - ![5 stars](https:\/\/tatyanaseverydayfood.com\/wp-content\/themes\/tatyana\/images\/stars-5.svg)\n  \n  I made this recipe for a friend who is sick. It was a lot of soup so I gave most away. People raved about it; me too. I had never made borscht, but my friends had and they were blown away by how wonderful it was. Thank you for making my introduction to borscht such a wonderful experience. I’ve kept the recipe and will make it again.\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-160998)\n  - - tatyanaseverydayfood\n    - December 2, 2024\n    \n    Hi Phyllis! That’s very kind of you to make it for your friend. I’m sure they appreciated it! I’m so happy everyone enjoyed the soup! It’s one of my favorites, too.  \n     Thank you for taking the time to leave a review.\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-161009)\n- - howard\n  - December 28, 2024\n  - ![5 stars](https:\/\/tatyanaseverydayfood.com\/wp-content\/themes\/tatyana\/images\/stars-5.svg)\n  \n  Love the recipe. I like to use oxtail. I make the beef(oxtail) bone stock the day before so I can skim off all the fat the next day before completing the borscht. I also substitute small taro for the potatoes.\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-161429)\n  - - tatyanaseverydayfood\n    - December 30, 2024\n    \n    Hi Howard! I’m so happy you’re enjoying my borscht recipe! I love the idea of using oxtail to make a bone stock. I bet it’s incredibly delicious\\!  \n     Thank you for taking the time to leave a review\\!\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-161453)\n- - Natalie\n  - January 7, 2025\n  \n  Do you have a preference on what kind of tomato sauce to use? Would tomato paste work?\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-161589)\n  - - tatyanaseverydayfood\n    - January 7, 2025\n    \n    Hi Natalie! Tomato paste would work, but you would need a lot less of it. Just a few tablespoons. I prefer to use plain Italian tomato sauce, usually crushed tomatoes seasoned with just salt. I really like the Jovial brand.\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-161595)\n- - Shama\n  - February 22, 2025\n  - ![5 stars](https:\/\/tatyanaseverydayfood.com\/wp-content\/themes\/tatyana\/images\/stars-5.svg)\n  \n  I’ve had borscht a few times over the years at Ukranian restaurants, and it is one of my fave soups. Finally decided to try making it using this recipe. It turned out amazing! Thank you so much for sharing this 😃\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-161852)\n  - - tatyanaseverydayfood\n    - February 24, 2025\n    \n    Hi Shama! That’s so wonderful to hear! I’m very happy you enjoyed my recipe for Borscht! It’s one of my favorite dishes\\!  \n     Thank you for taking the time to leave a review\\!\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-161856)\n- - Madison\n  - September 2, 2025\n  - ![5 stars](https:\/\/tatyanaseverydayfood.com\/wp-content\/themes\/tatyana\/images\/stars-5.svg)\n  \n  Just made this tonight for dinner and it’s absolutely amazing! My first time making an Eastern European dish and the recipe was very easy to follow. 10\/10! ♡\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-162448)\n  - - tatyanaseverydayfood\n    - September 3, 2025\n    \n    Hi Madison! That’s wonderful to hear! I’m so happy you enjoyed this soup – definitely one of my favorites\\!  \n     Thank you for taking the time to leave a review\\!\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-162452)\n- - Annya\n  - October 26, 2025\n  - ![5 stars](https:\/\/tatyanaseverydayfood.com\/wp-content\/themes\/tatyana\/images\/stars-5.svg)\n  \n  The best borscht recipe on the internet\n  \n  - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-162624)\n  - - tatyanaseverydayfood\n    - October 27, 2025\n    \n    Hi Annya! I’m so happy you enjoyed my recipe! One of my favorite dishes\\!  \n     Thank you for taking the time to leave a review\\!\n    \n    - [Reply](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#comment-162628)\n\n[![Tatyana Nesteruk of Tatyana's Everyday Food](https:\/\/tatyanaseverydayfood.com\/wp-content\/uploads\/2021\/07\/Tatyana-Nesteruk-of-Tatyanas-Everyday-Food-1-3.jpg)![Tatyana Nesteruk of Tatyana's Everyday Food](https:\/\/tatyanaseverydayfood.com\/wp-content\/uploads\/2021\/07\/Tatyana-Nesteruk-of-Tatyanas-Everyday-Food-1-3.jpg)](https:\/\/tatyanaseverydayfood.com\/about\/)\n\n## Welcome to Tatyana’s Everyday Food\\!\nTatyana’s Everyday Food specializes in flavorful unique desserts, everyday meals, old-fashioned cooking techniques, and traditional Eastern European recipes with easy-to-follow video instructions and accessible ingredients.\n\n[Learn more](https:\/\/tatyanaseverydayfood.com\/about\/)\n\n- [![cover of a cookbook, with text overlay 'Beyond Borscht'](https:\/\/tatyanaseverydayfood.com\/wp-content\/uploads\/2021\/06\/beyond-borscht-140x158.jpg)![cover of a cookbook, with text overlay 'Beyond Borscht'](https:\/\/tatyanaseverydayfood.com\/wp-content\/uploads\/2021\/06\/beyond-borscht-140x158.jpg)](https:\/\/tatyanaseverydayfood.com\/cookbooks\/beyond-borscht\/)\n  In Stores Now\\!\n  \n  [Buy Now](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#buypopup)\n- [![cover of a cookbook, with text overlay 'The European Cake Cookbook'](https:\/\/tatyanaseverydayfood.com\/wp-content\/uploads\/2021\/06\/The-European-Cake-Cookbook-COVER-scaled-140x158.jpg)![cover of a cookbook, with text overlay 'The European Cake Cookbook'](https:\/\/tatyanaseverydayfood.com\/wp-content\/uploads\/2021\/06\/The-European-Cake-Cookbook-COVER-scaled-140x158.jpg)](https:\/\/tatyanaseverydayfood.com\/cookbooks\/the-european-cake-cookbook\/)\n  In Stores Now\\!\n  \n  [Buy Now](https:\/\/tatyanaseverydayfood.com\/classic-beef-borscht\/#buypopup-2)\n## Stay Inspired\n## You Might Also Like\n- [![red beet and beef borscht](https:\/\/tatyanaseverydayfood.com\/wp-content\/uploads\/2014\/04\/borscht-1-290x435.jpg) ![red beet and beef borscht](https:\/\/tatyanaseverydayfood.com\/wp-content\/uploads\/2014\/04\/borscht-1-290x435.jpg) Ukrainian Beef Borscht (video)](https:\/\/tatyanaseverydayfood.com\/ukrainian-beef-borscht\/)\n- [![a collection of various dinner dish images, with text overlay 'Favorite Ukrainian Dinner Recipes'](https:\/\/tatyanaseverydayfood.com\/wp-content\/uploads\/2022\/02\/Favorite-Ukrainian-Dinner-Recipes-pinboard-290x435.jpg) ![a collection of various dinner dish images, with text overlay 'Favorite Ukrainian Dinner Recipes'](https:\/\/tatyanaseverydayfood.com\/wp-content\/uploads\/2022\/02\/Favorite-Ukrainian-Dinner-Recipes-pinboard-290x435.jpg) Favorite Ukrainian Dinner Recipes](https:\/\/tatyanaseverydayfood.com\/favorite-ukrainian-dinner-recipes\/)\n- [![cover of Beyond Borscht cookbook by Tatyana Nesteruk](https:\/\/tatyanaseverydayfood.com\/wp-content\/uploads\/2019\/07\/FINAL-290x435.jpg) ![cover of Beyond Borscht cookbook by Tatyana Nesteruk](https:\/\/tatyanaseverydayfood.com\/wp-content\/uploads\/2019\/07\/FINAL-290x435.jpg) Beyond Borscht Cookbook Preview](https:\/\/tatyanaseverydayfood.com\/beyond-borscht-cookbook\/)\n- [![a close up image of beef stroganoff noodles in a bowl](https:\/\/tatyanaseverydayfood.com\/wp-content\/uploads\/2017\/02\/The-Best-Beef-Stroganoff-Recipe-1-290x435.jpg) ![a close up image of beef stroganoff noodles in a bowl](https:\/\/tatyanaseverydayfood.com\/wp-content\/uploads\/2017\/02\/The-Best-Beef-Stroganoff-Recipe-1-290x435.jpg) Quick & Easy Beef Stroganoff Recipe (video)](https:\/\/tatyanaseverydayfood.com\/beef-stroganoff\/)\n\n- [Facebook](https:\/\/www.facebook.com\/tatyanaseverydayfood)\n- [Instagram](https:\/\/www.instagram.com\/tatyanaseverydayfood\/)\n- [Pinterest](https:\/\/www.pinterest.com\/tatyananesteruk)\n- [YouTube](https:\/\/www.youtube.com\/tatyanaseverydayfood)\n\n- © Tatyana’s Everyday Food\n- [About](https:\/\/tatyanaseverydayfood.com\/about\/)\n- [Privacy Policy](https:\/\/tatyanaseverydayfood.com\/privacy-policy\/)\n- [Terms](https:\/\/tatyanaseverydayfood.com\/terms-conditions\/)\n- [Disclosure](https:\/\/tatyanaseverydayfood.com\/disclosure\/)\n- [Website Accessibility Policy](https:\/\/tatyanaseverydayfood.com\/website-accessibility-policy\/)\n- [Contact](https:\/\/tatyanaseverydayfood.com\/contact\/)\n\n[Site by cre8d](https:\/\/www.cre8d-design.com\/)\n\n**Disclosure:** This website is part of Amazon’s Associates Program. 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This Ukrainian 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! I have enjoyed this incredible borscht recipe since childhood! This traditional recipe has been passed down from my grandparents, to my parents and now I make it at home, too\\!\n\nIt’s also the star dish from my newest cookbook, [***Beyond Borscht***](https:\/\/tatyanaseverydayfood.com\/cookbooks\/beyond-borscht\/)! Now available at all major book retailers. Get order links ***[HERE](https:\/\/tatyanaseverydayfood.com\/cookbooks\/beyond-borscht\/)***.\n\n## Watch My Borscht Video Tutorial\nWatch my YouTube borscht video tutorial for step-by-step instructions for making this delicious Ukrainian soup recipe! Want to receive new recipe emails in your inbox? Make sure to subscribe to my ***[website email list](https:\/\/tatyanaseverydayfood.com\/subscribe\/)*** and my [***YouTube channel***](https:\/\/www.youtube.com\/tatyanaseverydayfood) and turn on notifications\\!\n\n![](https:\/\/i.ytimg.com\/vi\/ID\/hqdefault.jpg)\n\n## Ingredients for Making Ukrainian Borscht\nHere are some of the main ingredients you’ll need to make this delicious beef and beet soup at home. You can find the full list of ingredients in the printable recipe card below.\n\n- ***Beef:*** I love to use beef tri-tip or beef chuck for my borscht. I let it cook for a long time until it’s super tender\\!\n\n*Note: You can prepare this recipe using chicken, pork or even lamb. Keep the cooking time the same. I recommend going with bone-in chicken thigh or drumsticks. Brown the chicken all over just like the beef and use chicken broth in place of the beef broth. Pork ribs work really well for borscht; use them with veggie or chicken broth. Use beef broth with lamb.*\n\n- ***Beets:*** look for large, firm red beets for the best results. If you can get beets with the greens intact, use those in place of the cabbage\\!\n- ***Cabbage:*** regular green cabbage or softer Napa cabbage both work great.\n- ***Dill & Parsley:*** fresh herbs will add tons of amazing flavor and aroma\\!\n- ***Onion, Carrots & Celery:*** for making the mirepoix, or soup base.\n- ***Potatoes:*** you can use regular potatoes and cube them into bite-sized pieces, or cut small, baby potatoes in half.\n## What Makes Borscht Red\nTraditional Ukrainian borscht has a very rich and vibrant red color to it. I often get asked how I make mine so deep red? You can achieve this beautiful color by using lots of beets, tomato sauce, and allow the borscht cook for longer. I find that the borscht gets more beautiful in color after about an hour of cooking. The beets release more of their color, and combined with the tomatoes, make the borscht super rich! The longer cooking time also gives the soup more flavor\\!\n\n![several bowls of red beet soup on a table with bread](https:\/\/tatyanaseverydayfood.com\/wp-content\/uploads\/2020\/03\/Ukrainian-Beef-Borscht-Recipe.jpg)\n\n## How to Make Classic Beef Borscht\nAfter making this soup for decades, I’ve perfected and simplified the process down to one pot to make this soup effortless and delicious! I like to start with the meat first. This beet soup can be made with beef, chicken, pork or even lamb. If you are using chicken or pork, consider using chicken broth instead of beef broth.\n\n1. Brown the meat all over and season generously with salt and pepper. Once browned, remove the meat from the pot, and set it aside.\n2. Add in the butter and prepare a simple *mirepoix* – onions, carrots and celery. Later, add in the garlic and spices – I like to toast the spices briefly to really bring out the aromas\\!\n3. Next, add the beets, tomato sauce, broth, water and seasonings and let the soup simmer away for 1 to 1 1\/2 hours. This longer cook time allows the soup to develop a really rich and deep flavor and makes the beef extra tender\\!\n4. Once the soup has cooked for an hour, add the potatoes and cook for another 15 minutes. I really like to use baby or young potatoes – they are more sweet and the soup tastes so great with them\\!\n5. Last, add the shredded cabbage or beet greens, dill and parsley. If you can find beet greens, try using them in place of the cabbage for more flavor and more nutrition\\!\n## Different Borscht Varieties\nWhile borscht originated from Ukraine, it’s has become a staple dish in many countries, including Russia, Moldova, and Poland to name a few. Each region has adjusted the recipe slightly to fit their needs, resulting in hundreds of different borscht recipes\\!\n\nClassic beef borscht is my favorite, followed by my other favorite – *‘Green Borscht’* – made without beets with sour sorrel and eggs. Get that recipe in my new cookbook, too\\!\n\nThere are also lighter versions with less beets and more tomatoes; versions with chicken or pork; and even varieties that don’t include any cabbage. My dad really likes to make this recipe and adds canned cannellini or kidney beans at the very end. I would love to hear how you make your soup at home! Leave me a comment below\\!\n\n![two bowls of red beef borscht on a table, with bread](https:\/\/tatyanaseverydayfood.com\/wp-content\/uploads\/2020\/03\/Classic-Beef-Borscht-3-768x1024.jpg)\n\n## Beyond Borscht Cookbook\nThis delicious Ukrainian recipe is from my newest cookbook, [***Beyond Borscht***](https:\/\/tatyanaseverydayfood.com\/recipe-items\/beyond-borscht-cookbook\/). When I was tasked with coming up with the title to my cookbook, I thought of the most iconic Ukrainian or Russian recipe and borscht instantly come to mind! It’s the one dish that many people have heard of or tried. Also, it’s so delicious and a really great example of how incredible the cuisine really is\\!\n\nMy new book has 75 recipes for appetizers, salads, soups, side dishes, main entrees and even some desserts! The book is available starting March 31st, 2020 at [***Barnes\\&Noble***](https:\/\/www.barnesandnoble.com\/w\/beyond-borscht-tatyana-nesteruk\/1135359190;jsessionid=85B0E68BE22CF770D636C022CA6B7097.prodny_store02-atgap11?ean=9781624149603), [***Amazon***](https:\/\/amzn.to\/2WKTlPe), [***Powell’s City of Books***](https:\/\/www.powells.com\/book\/-9781624149603), [***IndieBound***](https:\/\/www.indiebound.org\/book\/9781624149603) and other major book retailers. Order your copy today! Learn more about my book ***[HERE](https:\/\/tatyanaseverydayfood.com\/cookbooks\/beyond-borscht\/)***.\n\n![Beyond Borscht cookbook with russian beet soup - borscht and rustic bread](https:\/\/tatyanaseverydayfood.com\/wp-content\/uploads\/2020\/03\/Classic-Beef-Borscht-2-768x1024.jpg)\n\n## More Recipes\\!\nEnjoyed this delicious Ukrainian recipe? Check out the other recipes I have on my website you’re sure to enjoy\\!\n\n- [***Ukrainian Stewed Beef & Potatoes***](https:\/\/tatyanaseverydayfood.com\/recipe-items\/stewed-beef-potatoes\/) – this easy dish is made with tender chunks of beef and potatoes in a tomato sauce\\!\n- [***Meat & Rice Stuffed Peppers***](https:\/\/tatyanaseverydayfood.com\/recipe-items\/easy-stuffed-peppers\/) – aromatic and delicious peppers with meat and rice filling, cooked in a tomato sauce.\n- [***Beef Stroganoff***](https:\/\/tatyanaseverydayfood.com\/recipe-items\/beef-stroganoff\/) – the best recipe for this classic dish, with tender slices of beef tenderloin, creamy mushroom sauce and noodles\\!\n- [***Ukrainian Braised Pork***](https:\/\/tatyanaseverydayfood.com\/recipe-items\/ukrainian-braised-pork\/) – the most delicious braised pork shoulder in a mushroom gravy with mashed potatoes\\!\n- ***[Braised Cabbage with Sausage](https:\/\/tatyanaseverydayfood.com\/braised-cabbage-w-sausage\/)*** – easy, one-pan braised cabbage with zucchini, peppers, smoky sausage and more! Perfect for busy weekdays\\!\n\n![Classic Beef Borscht video recipe from Beyond Borscht cookbook](https:\/\/tatyanaseverydayfood.com\/wp-content\/uploads\/2020\/03\/Classic-Beef-Borscht-video-recipe-2.jpg)\n\nA traditional Ukrainian recipe for beef borscht, the iconic soup of Easter Europe\\!\n\n- 1 1\/2 lbs beef tri-tip or roast\n- oil for frying\n- Salt and black pepper\n- 2 tbsp butter\n- 1 large onion, diced\n- 3 medium carrots, diced\n- 2 large ribs celery, diced\n- 2 cloves garlic, minced\n- 1\/2 tsp ground coriander\n- 1\/2 tsp ground cumin\n- 1\/2 tbsp sugar\n- 3 medium beets, peeled and diced\n- 4 cups beef broth\n- 4 to 8 cups water; more for thinner soup\n- 1 cup tomato sauce or puree\n- 4 to 5 medium young potatoes, cubed\n- 2 to 4 cups shredded cabbage or beet greens\n- 2 tbsp chopped fresh parsley\n- 2 tbsp chopped fresh dill\n- 1 tbsp lemon juice; optional\n\n#### For Serving:\n- rustic bread, for serving\n- sour cream, for serving\n\n- Preheat a large pot over medium-high heat and add the oil. Once the oil is hot, add the beef, season it with salt and increase the heat to high. Cook the meat until it is well browned all over, 7 to 8 minutes. Remove the beef from the pot and set aside.\n- Into the same pot, add the butter and allow it to melt. Add the onion, carrots and celery and toss to combine. Reduce the heat to medium and cook the mixture for 4 to 5 minutes, until the onion is translucent.\n- Add the garlic, then season the mixture with more salt and the black pepper, cumin, coriander and sugar. Add the beets, broth, water and tomato sauce. Add more water for a thinner soup. Return the browned beef back into the pot.\n- Cover the pot with a lid and bring the mixture to a simmer. Reduce the heat to low and cook the soup for 45 minutes to 1 hour, covered, until the beef is tender.\n- Once the beef is tender, add the potatoes and cook the soup for 15 minutes. Add the beet greens or cabbage, lemon juice (optional – add for more sour soup), dill and parsley and cook for an additional couple of minutes. Remove the soup from the heat, cover the pot and let the soup stand for 15 minutes before serving with a dollop of the sour cream and the bread.\n- This soup gets more delicious after it stands overnight in the refrigerator. I love to reheat a few cups at a time on the stovetop when I'm ready to enjoy it\\!\n- You can prepare this recipe using chicken, pork or even lamb. Keep the cooking time the same. I recommend going with bone-in chicken thigh or drumsticks. Brown the chicken all over just like the beef and use chicken broth in place of the beef broth. Pork ribs work really well for borscht; use them with veggie or chicken broth. Use beef broth with lamb.\n\nCalories: 310kcal \\| Carbohydrates: 29g \\| Protein: 23g \\| Fat: 12g \\| Saturated Fat: 5g \\| Polyunsaturated Fat: 1g \\| Monounsaturated Fat: 5g \\| Trans Fat: 1g \\| Cholesterol: 63mg \\| Sodium: 1050mg \\| Potassium: 1153mg \\| Fiber: 6g \\| Sugar: 10g \\| Vitamin A: 4180IU \\| Vitamin C: 34mg \\| Calcium: 81mg \\| Iron: 3mg","meta_canonical":null}

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Meta Title	Classic Beef Borscht Recipe (video) - Tatyanas Everyday Food
Meta Description	The most delicious Ukrainian beef borscht recipe, with beets, potatoes, and cabbage! This hearty beet soup is a Ukrainian staple!
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Boilerpipe Text	The most iconic dish of the Ukrainian cuisine – borscht! This Ukrainian 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! I have enjoyed this incredible borscht recipe since childhood! This traditional recipe has been passed down from my grandparents, to my parents and now I make it at home, too! It’s also the star dish from my newest cookbook, Beyond Borscht ! Now available at all major book retailers. Get order links HERE . Watch My Borscht Video Tutorial Watch my YouTube borscht video tutorial for step-by-step instructions for making this delicious Ukrainian soup recipe! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website email list and my YouTube channel and turn on notifications! Ingredients for Making Ukrainian Borscht Here are some of the main ingredients you’ll need to make this delicious beef and beet soup at home. You can find the full list of ingredients in the printable recipe card below. Beef: I love to use beef tri-tip or beef chuck for my borscht. I let it cook for a long time until it’s super tender! Note: You can prepare this recipe using chicken, pork or even lamb. Keep the cooking time the same. I recommend going with bone-in chicken thigh or drumsticks. Brown the chicken all over just like the beef and use chicken broth in place of the beef broth. Pork ribs work really well for borscht; use them with veggie or chicken broth. Use beef broth with lamb. Beets: look for large, firm red beets for the best results. If you can get beets with the greens intact, use those in place of the cabbage! Cabbage: regular green cabbage or softer Napa cabbage both work great. Dill & Parsley: fresh herbs will add tons of amazing flavor and aroma! Onion, Carrots & Celery: for making the mirepoix, or soup base. Potatoes: you can use regular potatoes and cube them into bite-sized pieces, or cut small, baby potatoes in half. What Makes Borscht Red Traditional Ukrainian borscht has a very rich and vibrant red color to it. I often get asked how I make mine so deep red? You can achieve this beautiful color by using lots of beets, tomato sauce, and allow the borscht cook for longer. I find that the borscht gets more beautiful in color after about an hour of cooking. The beets release more of their color, and combined with the tomatoes, make the borscht super rich! The longer cooking time also gives the soup more flavor! How to Make Classic Beef Borscht After making this soup for decades, I’ve perfected and simplified the process down to one pot to make this soup effortless and delicious! I like to start with the meat first. This beet soup can be made with beef, chicken, pork or even lamb. If you are using chicken or pork, consider using chicken broth instead of beef broth. Brown the meat all over and season generously with salt and pepper. Once browned, remove the meat from the pot, and set it aside. Add in the butter and prepare a simple mirepoix – onions, carrots and celery. Later, add in the garlic and spices – I like to toast the spices briefly to really bring out the aromas! Next, add the beets, tomato sauce, broth, water and seasonings and let the soup simmer away for 1 to 1 1/2 hours. This longer cook time allows the soup to develop a really rich and deep flavor and makes the beef extra tender! Once the soup has cooked for an hour, add the potatoes and cook for another 15 minutes. I really like to use baby or young potatoes – they are more sweet and the soup tastes so great with them! Last, add the shredded cabbage or beet greens, dill and parsley. If you can find beet greens, try using them in place of the cabbage for more flavor and more nutrition! Different Borscht Varieties While borscht originated from Ukraine, it’s has become a staple dish in many countries, including Russia, Moldova, and Poland to name a few. Each region has adjusted the recipe slightly to fit their needs, resulting in hundreds of different borscht recipes! Classic beef borscht is my favorite, followed by my other favorite – ‘Green Borscht’ – made without beets with sour sorrel and eggs. Get that recipe in my new cookbook, too! There are also lighter versions with less beets and more tomatoes; versions with chicken or pork; and even varieties that don’t include any cabbage. My dad really likes to make this recipe and adds canned cannellini or kidney beans at the very end. I would love to hear how you make your soup at home! Leave me a comment below! Beyond Borscht Cookbook This delicious Ukrainian recipe is from my newest cookbook, Beyond Borscht . When I was tasked with coming up with the title to my cookbook, I thought of the most iconic Ukrainian or Russian recipe and borscht instantly come to mind! It’s the one dish that many people have heard of or tried. Also, it’s so delicious and a really great example of how incredible the cuisine really is! My new book has 75 recipes for appetizers, salads, soups, side dishes, main entrees and even some desserts! The book is available starting March 31st, 2020 at Barnes&Noble , Amazon , Powell’s City of Books , IndieBound and other major book retailers. Order your copy today! Learn more about my book HERE . More Recipes! Enjoyed this delicious Ukrainian recipe? Check out the other recipes I have on my website you’re sure to enjoy! Ukrainian Stewed Beef & Potatoes – this easy dish is made with tender chunks of beef and potatoes in a tomato sauce! Meat & Rice Stuffed Peppers – aromatic and delicious peppers with meat and rice filling, cooked in a tomato sauce. Beef Stroganoff – the best recipe for this classic dish, with tender slices of beef tenderloin, creamy mushroom sauce and noodles! Ukrainian Braised Pork – the most delicious braised pork shoulder in a mushroom gravy with mashed potatoes! Braised Cabbage with Sausage – easy, one-pan braised cabbage with zucchini, peppers, smoky sausage and more! Perfect for busy weekdays! A traditional Ukrainian recipe for beef borscht, the iconic soup of Easter Europe! 1 1/2 lbs beef tri-tip or roast oil for frying Salt and black pepper 2 tbsp butter 1 large onion , diced 3 medium carrots , diced 2 large ribs celery , diced 2 cloves garlic , minced 1/2 tsp ground coriander 1/2 tsp ground cumin 1/2 tbsp sugar 3 medium beets , peeled and diced 4 cups beef broth 4 to 8 cups water; more for thinner soup 1 cup tomato sauce or puree 4 to 5 medium young potatoes , cubed 2 to 4 cups shredded cabbage or beet greens 2 tbsp chopped fresh parsley 2 tbsp chopped fresh dill 1 tbsp lemon juice; optional For Serving: rustic bread , for serving sour cream , for serving Preheat a large pot over medium-high heat and add the oil. Once the oil is hot, add the beef, season it with salt and increase the heat to high. Cook the meat until it is well browned all over, 7 to 8 minutes. Remove the beef from the pot and set aside. Into the same pot, add the butter and allow it to melt. Add the onion, carrots and celery and toss to combine. Reduce the heat to medium and cook the mixture for 4 to 5 minutes, until the onion is translucent. Add the garlic, then season the mixture with more salt and the black pepper, cumin, coriander and sugar. Add the beets, broth, water and tomato sauce. Add more water for a thinner soup. Return the browned beef back into the pot. Cover the pot with a lid and bring the mixture to a simmer. Reduce the heat to low and cook the soup for 45 minutes to 1 hour, covered, until the beef is tender. Once the beef is tender, add the potatoes and cook the soup for 15 minutes. Add the beet greens or cabbage, lemon juice (optional – add for more sour soup), dill and parsley and cook for an additional couple of minutes. Remove the soup from the heat, cover the pot and let the soup stand for 15 minutes before serving with a dollop of the sour cream and the bread. This soup gets more delicious after it stands overnight in the refrigerator. I love to reheat a few cups at a time on the stovetop when I'm ready to enjoy it! You can prepare this recipe using chicken, pork or even lamb. Keep the cooking time the same. I recommend going with bone-in chicken thigh or drumsticks. Brown the chicken all over just like the beef and use chicken broth in place of the beef broth. Pork ribs work really well for borscht; use them with veggie or chicken broth. Use beef broth with lamb. Calories: 310 kcal \| Carbohydrates: 29 g \| Protein: 23 g \| Fat: 12 g \| Saturated Fat: 5 g \| Polyunsaturated Fat: 1 g \| Monounsaturated Fat: 5 g \| Trans Fat: 1 g \| Cholesterol: 63 mg \| Sodium: 1050 mg \| Potassium: 1153 mg \| Fiber: 6 g \| Sugar: 10 g \| Vitamin A: 4180 IU \| Vitamin C: 34 mg \| Calcium: 81 mg \| Iron: 3 mg
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This Ukrainian 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! I have enjoyed this incredible borscht recipe since childhood! This traditional recipe has been passed down from my grandparents, to my parents and now I make it at home, too\! It’s also the star dish from my newest cookbook, [*Beyond Borscht](https://tatyanaseverydayfood.com/cookbooks/beyond-borscht/)! Now available at all major book retailers. Get order links [HERE](https://tatyanaseverydayfood.com/cookbooks/beyond-borscht/). ## Watch My Borscht Video Tutorial Watch my YouTube borscht video tutorial for step-by-step instructions for making this delicious Ukrainian soup recipe! Want to receive new recipe emails in your inbox? Make sure to subscribe to my [website email list](https://tatyanaseverydayfood.com/subscribe/)* and my [*YouTube channel](https://www.youtube.com/tatyanaseverydayfood) and turn on notifications\! ![The BEST Classic Beef Borscht Recipe (Борщ) - Ukrainian Beet Soup w/ Beef! Family Recipe!\!](https://i.ytimg.com/vi/QON5m8kWf6U/hqdefault.jpg) ![](https://i.ytimg.com/vi/ID/hqdefault.jpg) ## Ingredients for Making Ukrainian Borscht Here are some of the main ingredients you’ll need to make this delicious beef and beet soup at home. You can find the full list of ingredients in the printable recipe card below. - Beef:* I love to use beef tri-tip or beef chuck for my borscht. I let it cook for a long time until it’s super tender\! Note: You can prepare this recipe using chicken, pork or even lamb. Keep the cooking time the same. I recommend going with bone-in chicken thigh or drumsticks. Brown the chicken all over just like the beef and use chicken broth in place of the beef broth. Pork ribs work really well for borscht; use them with veggie or chicken broth. Use beef broth with lamb. - *Beets:* look for large, firm red beets for the best results. If you can get beets with the greens intact, use those in place of the cabbage\! - *Cabbage:* regular green cabbage or softer Napa cabbage both work great. - *Dill & Parsley:* fresh herbs will add tons of amazing flavor and aroma\! - *Onion, Carrots & Celery:* for making the mirepoix, or soup base. - *Potatoes:* you can use regular potatoes and cube them into bite-sized pieces, or cut small, baby potatoes in half. ## What Makes Borscht Red Traditional Ukrainian borscht has a very rich and vibrant red color to it. I often get asked how I make mine so deep red? You can achieve this beautiful color by using lots of beets, tomato sauce, and allow the borscht cook for longer. I find that the borscht gets more beautiful in color after about an hour of cooking. The beets release more of their color, and combined with the tomatoes, make the borscht super rich! The longer cooking time also gives the soup more flavor\! ![several bowls of red beet soup on a table with bread](https://tatyanaseverydayfood.com/wp-content/uploads/2020/03/Ukrainian-Beef-Borscht-Recipe.jpg) ![several bowls of red beet soup on a table with bread](https://tatyanaseverydayfood.com/wp-content/uploads/2020/03/Ukrainian-Beef-Borscht-Recipe.jpg) ## How to Make Classic Beef Borscht After making this soup for decades, I’ve perfected and simplified the process down to one pot to make this soup effortless and delicious! I like to start with the meat first. This beet soup can be made with beef, chicken, pork or even lamb. If you are using chicken or pork, consider using chicken broth instead of beef broth. 1. Brown the meat all over and season generously with salt and pepper. Once browned, remove the meat from the pot, and set it aside. 2. Add in the butter and prepare a simple mirepoix – onions, carrots and celery. Later, add in the garlic and spices – I like to toast the spices briefly to really bring out the aromas\! 3. Next, add the beets, tomato sauce, broth, water and seasonings and let the soup simmer away for 1 to 1 1/2 hours. This longer cook time allows the soup to develop a really rich and deep flavor and makes the beef extra tender\! 4. Once the soup has cooked for an hour, add the potatoes and cook for another 15 minutes. I really like to use baby or young potatoes – they are more sweet and the soup tastes so great with them\! 5. Last, add the shredded cabbage or beet greens, dill and parsley. If you can find beet greens, try using them in place of the cabbage for more flavor and more nutrition\! ## Different Borscht Varieties While borscht originated from Ukraine, it’s has become a staple dish in many countries, including Russia, Moldova, and Poland to name a few. Each region has adjusted the recipe slightly to fit their needs, resulting in hundreds of different borscht recipes\! Classic beef borscht is my favorite, followed by my other favorite – ‘Green Borscht’ – made without beets with sour sorrel and eggs. Get that recipe in my new cookbook, too\! There are also lighter versions with less beets and more tomatoes; versions with chicken or pork; and even varieties that don’t include any cabbage. My dad really likes to make this recipe and adds canned cannellini or kidney beans at the very end. I would love to hear how you make your soup at home! Leave me a comment below\! ![two bowls of red beef borscht on a table, with bread](https://tatyanaseverydayfood.com/wp-content/uploads/2020/03/Classic-Beef-Borscht-3-768x1024.jpg) ![two bowls of red beef borscht on a table, with bread](https://tatyanaseverydayfood.com/wp-content/uploads/2020/03/Classic-Beef-Borscht-3-768x1024.jpg) ## Beyond Borscht Cookbook This delicious Ukrainian recipe is from my newest cookbook, [*Beyond Borscht](https://tatyanaseverydayfood.com/recipe-items/beyond-borscht-cookbook/). When I was tasked with coming up with the title to my cookbook, I thought of the most iconic Ukrainian or Russian recipe and borscht instantly come to mind! It’s the one dish that many people have heard of or tried. Also, it’s so delicious and a really great example of how incredible the cuisine really is\! My new book has 75 recipes for appetizers, salads, soups, side dishes, main entrees and even some desserts! The book is available starting March 31st, 2020 at [Barnes\&Noble](https://www.barnesandnoble.com/w/beyond-borscht-tatyana-nesteruk/1135359190;jsessionid=85B0E68BE22CF770D636C022CA6B7097.prodny_store02-atgap11?ean=9781624149603), [Amazon](https://amzn.to/2WKTlPe), [Powell’s City of Books](https://www.powells.com/book/-9781624149603), [IndieBound](https://www.indiebound.org/book/9781624149603) and other major book retailers. Order your copy today! Learn more about my book [HERE](https://tatyanaseverydayfood.com/cookbooks/beyond-borscht/). ![Beyond Borscht cookbook with russian beet soup - borscht and rustic bread](https://tatyanaseverydayfood.com/wp-content/uploads/2020/03/Classic-Beef-Borscht-2-768x1024.jpg) ![Beyond Borscht cookbook with russian beet soup - borscht and rustic bread](https://tatyanaseverydayfood.com/wp-content/uploads/2020/03/Classic-Beef-Borscht-2-768x1024.jpg) ## More Recipes\! Enjoyed this delicious Ukrainian recipe? Check out the other recipes I have on my website you’re sure to enjoy\! - [Ukrainian Stewed Beef & Potatoes](https://tatyanaseverydayfood.com/recipe-items/stewed-beef-potatoes/) – this easy dish is made with tender chunks of beef and potatoes in a tomato sauce\! - [Meat & Rice Stuffed Peppers](https://tatyanaseverydayfood.com/recipe-items/easy-stuffed-peppers/) – aromatic and delicious peppers with meat and rice filling, cooked in a tomato sauce. - [Beef Stroganoff](https://tatyanaseverydayfood.com/recipe-items/beef-stroganoff/) – the best recipe for this classic dish, with tender slices of beef tenderloin, creamy mushroom sauce and noodles\! - [Ukrainian Braised Pork](https://tatyanaseverydayfood.com/recipe-items/ukrainian-braised-pork/) – the most delicious braised pork shoulder in a mushroom gravy with mashed potatoes\! - [Braised Cabbage with Sausage](https://tatyanaseverydayfood.com/braised-cabbage-w-sausage/)* – easy, one-pan braised cabbage with zucchini, peppers, smoky sausage and more! Perfect for busy weekdays\! ## Share it on Pinterest\! ![Classic Beef Borscht video recipe from Beyond Borscht cookbook](https://tatyanaseverydayfood.com/wp-content/uploads/2020/03/Classic-Beef-Borscht-video-recipe-2.jpg) ![Classic Beef Borscht video recipe from Beyond Borscht cookbook](https://tatyanaseverydayfood.com/wp-content/uploads/2020/03/Classic-Beef-Borscht-video-recipe-2.jpg) [Print](https://tatyanaseverydayfood.com/wprm_print/classic-beef-borscht-recipe-video) ![close up of classic beef borscht in bowl with sour cream and fresh dill](https://tatyanaseverydayfood.com/wp-content/uploads/2020/03/Classic-Beef-Borscht-224x224.jpg) ![close up of classic beef borscht in bowl with sour cream and fresh dill](https://tatyanaseverydayfood.com/wp-content/uploads/2020/03/Classic-Beef-Borscht-224x224.jpg) 4\.91 from 10 votes ## Classic Beef Borscht Recipe (video) 25 minutes mins prep + 1 hour hr 30 minutes mins cook 8 A traditional Ukrainian recipe for beef borscht, the iconic soup of Easter Europe\! ### Ingredients [US Customary](https://tatyanaseverydayfood.com/classic-beef-borscht/) – [Metric](https://tatyanaseverydayfood.com/classic-beef-borscht/) - 1 1/2 lbs beef tri-tip or roast - oil for frying - Salt and black pepper - 2 tbsp butter - 1 large onion, diced - 3 medium carrots, diced - 2 large ribs celery, diced - 2 cloves garlic, minced - 1/2 tsp ground coriander - 1/2 tsp ground cumin - 1/2 tbsp sugar - 3 medium beets, peeled and diced - 4 cups beef broth - 4 to 8 cups water; more for thinner soup - 1 cup tomato sauce or puree - 4 to 5 medium young potatoes, cubed - 2 to 4 cups shredded cabbage or beet greens - 2 tbsp chopped fresh parsley - 2 tbsp chopped fresh dill - 1 tbsp lemon juice; optional #### For Serving: - rustic bread, for serving - sour cream, for serving ### Instructions - Preheat a large pot over medium-high heat and add the oil. Once the oil is hot, add the beef, season it with salt and increase the heat to high. Cook the meat until it is well browned all over, 7 to 8 minutes. Remove the beef from the pot and set aside. - Into the same pot, add the butter and allow it to melt. Add the onion, carrots and celery and toss to combine. Reduce the heat to medium and cook the mixture for 4 to 5 minutes, until the onion is translucent. - Add the garlic, then season the mixture with more salt and the black pepper, cumin, coriander and sugar. Add the beets, broth, water and tomato sauce. Add more water for a thinner soup. Return the browned beef back into the pot. - Cover the pot with a lid and bring the mixture to a simmer. Reduce the heat to low and cook the soup for 45 minutes to 1 hour, covered, until the beef is tender. - Once the beef is tender, add the potatoes and cook the soup for 15 minutes. Add the beet greens or cabbage, lemon juice (optional – add for more sour soup), dill and parsley and cook for an additional couple of minutes. Remove the soup from the heat, cover the pot and let the soup stand for 15 minutes before serving with a dollop of the sour cream and the bread. - This soup gets more delicious after it stands overnight in the refrigerator. I love to reheat a few cups at a time on the stovetop when I'm ready to enjoy it\! - You can prepare this recipe using chicken, pork or even lamb. Keep the cooking time the same. I recommend going with bone-in chicken thigh or drumsticks. Brown the chicken all over just like the beef and use chicken broth in place of the beef broth. Pork ribs work really well for borscht; use them with veggie or chicken broth. Use beef broth with lamb. ### Nutrition Calories: 310kcal \\| Carbohydrates: 29g \\| Protein: 23g \\| Fat: 12g \\| Saturated Fat: 5g \\| Polyunsaturated Fat: 1g \\| Monounsaturated Fat: 5g \\| Trans Fat: 1g \\| Cholesterol: 63mg \\| Sodium: 1050mg \\| Potassium: 1153mg \\| Fiber: 6g \\| Sugar: 10g \\| Vitamin A: 4180IU \\| Vitamin C: 34mg \\| Calcium: 81mg \\| Iron: 3mg - [Pin](https://www.pinterest.com/pin/create/button/) - [Share](https://www.facebook.com/sharer/sharer.php?u=https%3A%2F%2Ftatyanaseverydayfood.com%2Fclassic-beef-borscht%2F) - [Email](mailto:?subject=Classic%20Beef%20Borscht%20Recipe%20%28video%29&body=Check%20out%20this%20post%20from%20Tatyana%27s%20Everyday%20Food%3A%20https%3A%2F%2Ftatyanaseverydayfood.com%2Fclassic-beef-borscht%2F) Course: - [Dinner](https://tatyanaseverydayfood.com/category/recipes/dinner/) - [Recipes](https://tatyanaseverydayfood.com/category/recipes/) - [Soup and Salad](https://tatyanaseverydayfood.com/category/recipes/soup-and-salad/) Cuisine: - [Ukrainian & Russian](https://tatyanaseverydayfood.com/cuisine/russian-ukrainian-eastern-european/) Recipe Type: - [Beef & Lamb Recipes](https://tatyanaseverydayfood.com/recipe-type/beef-recipes/) ## Leave a comment [Cancel reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#respond) This site uses Akismet to reduce spam. [Learn how your comment data is processed.](https://akismet.com/privacy/) ## 166 comments - - Nadia Romaniv - March 31, 2020 Such good\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130517) - - Vita - March 31, 2020 Looks so delicious ? So appetizing . - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130619) - - Nataliya T - April 6, 2020 My favorite is Borscht . With fresh bread I make it once a week for sure - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130733) - - tatyanaseverydayfood - April 9, 2020 It’s one of those dishes you can never get tired of! 🙂 - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130772) - - Kristof P - January 4, 2025 - ![5 stars](https://tatyanaseverydayfood.com/wp-content/themes/tatyana/images/stars-5.svg) Really good, love this recipe\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-161533) - - Caitlin - March 31, 2020 This looks good! I’ve always wanted to make it. - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130522) - - tatyanaseverydayfood - March 31, 2020 Hope you enjoy the recipe! 🙂 - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130528) - - Lois Cole - March 30, 2025 Can I make borscht with ham? - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-161947) - - tatyanaseverydayfood - March 31, 2025 Hi Lois! I personally haven’t tried using ham, but I think it would work. You won’t need to cook it for the same amount of time as the beef. My mom makes her borscht occasionally with pork and it’s delicious, too\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-161955) - - Elizaveta - March 31, 2020 I’m so excited to try this recipe for borscht!! Beautiful presentation:) - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130525) - - tatyanaseverydayfood - March 31, 2020 Thank you so much!! 🙂 Hope you enjoy it\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130526) - - Katie T - March 31, 2020 Love borscht \! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130530) - - Angelina Ovsyannikov - March 31, 2020 I love Russian food!! All of it is my favorite. I love especially love how everyone’s Borsht recipe is so different but incredibly delicious at the same time. My all time favorite Russian food is shuba salad\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130532) - - Anna - March 31, 2020 Would love to win this cook book\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130533) - - Luba - March 31, 2020 My family loves Borscht! We make it about once a week\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130536) - - Nataliya sheremet solodkiy - March 31, 2020 Favorite dish would be vareniki because of the variety that there is and room for creativity in the filling. - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130538) - - tatyanaseverydayfood - March 31, 2020 Mmm, I love vareniki, too! 🙂 - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130573) - - Alyona D - March 31, 2020 I love your website/channel because you have both our traditional Russian cuisine and recipes from other kitchens around the world. Thank you for what you do\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130540) - - Lilly - March 31, 2020 Have been making this soup for years, but seeing your recipe just brought my Borsch to a whole new level of good - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130541) - - Angelina Balko - March 31, 2020 Amazinggggggg!!! Definitely give this borscht a try\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130545) - - Jessica - March 31, 2020 Love me a hot bowl of borscht ? - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130546) - - Katie - March 31, 2020 This looks like such comfort food! Perfect for the season\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130549) - - Angelica Hope Prok - March 31, 2020 I have always been so nervous & anxious to cook any Russian/Ukrainian foods, ESPECIALLY Borscht!! (living up to my moms/mom in laws recipe) but. Then I found Tanya & her super easy to follow & delicious recipe for it; plus many more! I made borscht for the first time & it was such a success!!! Can’t wait to make many many more! Thank you!\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130552) - - tatyanaseverydayfood - March 31, 2020 You’re so sweet! Thank you so much – I’m so glad you enjoy my recipes! 🙂 - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130571) - - Luda - March 31, 2020 Looking forward to trying out your recipes!\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130554) - - Liliya Zagorodny - March 31, 2020 This looks soo delicious!! Can’t wait to try your recipe - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130558) - - tatyanaseverydayfood - March 31, 2020 Thank you!! Enjoy! 🙂 - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130574) - - Tabitha Negron - March 31, 2020 Looks delicious. What a beautiful color. Can’t wait to get some beets from the store. - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130559) - - Tabitha Negron - March 31, 2020 While at a friend for dinner she made us the most delicious cake. I found the recipe on your site and made it for my husband for his birthday. It was almost as good as our friend Natasha. It was your chocolate spartak cake. Such a labor of love. My daughter is requesting it for her wedding cake. Thank you for such a great recipe and new family favorite. - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130624) - - tatyanaseverydayfood - April 1, 2020 I’m so glad to hear that you enjoyed the recipe! That one is a classic! 🙂 - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130651) - - Larisa - March 31, 2020 Definitely one of the best borscht recipes out there !!! I have been cooking borscht for over 20 years and this recipe is by far one of the best\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130560) - - tatyanaseverydayfood - March 31, 2020 Aww, I’m so glad you enjoy it!! 🙂 - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130570) - - Victoria - March 31, 2020 This looks so delicious! Will have to give this version a try\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130562) - - Tatyana Nichiporuk - March 31, 2020 Must try this recipe! Need to check out your new cookbook\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130563) - - Larissa - March 31, 2020 Love borscht! That’s pretty much the only Russian resile I make the most. Would love a copy of your cookbook and that beautiful mixer\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130566) - - tatyanaseverydayfood - March 31, 2020 So glad you enjoy it! Thanks for entering! 🙂 - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130568) - - Tatyana K - March 31, 2020 We love borshch at our house too! I like your tip to cook it on low heat at the end. I think that when I cook it on higher heat it cooks out the color and it becomes more orange than red. - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130575) - - tatyanaseverydayfood - April 1, 2020 It’s a staple at our house, too! 🙂 Yes, try cooking at lower temp – the beet color really comes out\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130667) - - Anastasiya Scheau - March 31, 2020 Your borscht looks so vibrant and delicious! It’s my favorite European dish. I can’t wait to try your recipe. - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130578) - - tatyanaseverydayfood - April 1, 2020 Thank you! 🙂 Mine, too! Hope you enjoy my version\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130666) - - Linda Brown - March 31, 2020 My dad’s side of our family is Eastern European. Summers as a kid we’d go visit his family in Kansas City. My favorite entree would be a stuffed cabbage my great aunt made. As a kid I never ate the cabbage leaf but the inside stuffing meat was delish. But my all time favorite Eastern European dish would be English Walnut Povitica. We’d go through several loaves every Christmas! Just thinking about it makes me hungry for it\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130579) - - tatyanaseverydayfood - April 1, 2020 Thank you so much for sharing! It’s funny because I used to do the same exact thing growing up! Same thing with stuffed peppers – I would only eat the filling! 🙂 - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130665) - - Alina Tovpeko - March 31, 2020 Looks delicious!\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130580) - - Lily Bogoslova - March 31, 2020 Borscht and Pelmeni all the way! Can’t wait to get this cookbook\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130581) - - Valentyna - March 31, 2020 I just got the book\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130593) - - tatyanaseverydayfood - April 1, 2020 Awesome!!! 🙂 Hope you enjoy all the recipes\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130663) - - Anastasia Safonov - March 31, 2020 This looks really good! We like to add some sauerkraut for a little extra acidity\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130595) - - tatyanaseverydayfood - April 1, 2020 Oh, I love that idea! 🙂 Will have to try that, too! I like to add sauerkraut to vinaigrette beet salad 🙂 - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130662) - - Leah - March 31, 2020 Love borsht. My mom makes it hot and spicy, getting married I have to learn how to cook it myself. Love that I can make it from such simple directions with US measurements. ? life saver\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130604) - - tatyanaseverydayfood - April 1, 2020 Oh, I’ve never had it spicy! That sounds delicious, too! 🙂 That’s exactly why I wanted to write this book – make it super easy to make all those classic Slavic dishes with US measurements! 🙂 - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130660) - - Vitalinka - March 31, 2020 I’m so looking forward to trying your version. - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130605) - - tatyanaseverydayfood - April 1, 2020 It’s so hardy and delicious! 🙂 Enjoy\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130659) - - Svetlana - March 31, 2020 Looks delicious. Excited to try your version of it. Would love to win your cook book and mixer. - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130607) - - tatyanaseverydayfood - April 1, 2020 Thank you and enjoy! Good luck and thanks for entering! 🙂 - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130658) - - Tiffany - March 31, 2020 This looks so good. Can’t wait to try it - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130609) - - Galina D. - March 31, 2020 I’ll have to try your recipe, it looks very appetizing\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130612) - - Terri Holloway - March 31, 2020 Looks wonderful! So many recipes I am going to try….you make it look so easy\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130613) - - tatyanaseverydayfood - April 1, 2020 Hope you enjoy all of them!! 🙂 - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130657) - - Zhanna D - March 31, 2020 Can’t wait to try this amazing recipe! Love a real good hearty red borscht! ❤️❤️❤️ - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130615) - - tatyanaseverydayfood - April 1, 2020 You’re going to love this recipe!! 🙂 - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130656) - - Vera - March 31, 2020 I love all kinds of Russian food but if i had to choose a favorite it would be the shuba salad ? - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130616) - - tatyanaseverydayfood - April 1, 2020 I love shuba, too! 🙂 So unique and delicious 🙂 - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130655) - - Vera Shivy - March 31, 2020 Happy to see your success! Will be glad to get your book\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130618) - - tatyanaseverydayfood - April 1, 2020 Thank you so much! 🙂 Good luck and thanks for entering\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130653) - - Alina A - March 31, 2020 My favorite is cabbage rolls! Would love to win the cookbook\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130625) - - tatyanaseverydayfood - April 1, 2020 Love, love cabbage rolls! 🙂 Just made some last week! Thanks for entering and good luck\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130650) - - Lily - March 31, 2020 This looks so good! I love vareniki with fried onions. That’s probably my favorite Slavic dish ? - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130629) - - tatyanaseverydayfood - April 1, 2020 Ooh, those are soo good! I have a recipe in the cookbook, too! 🙂 - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130649) - - Evelina Z - March 31, 2020 This looks so good! Borscht is such a Ukrainian staple! Can’t wait to try out your recipe for it. - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130630) - - tatyanaseverydayfood - April 1, 2020 Thank you! One of my all-time favorite dishes. Enjoy!! 🙂 - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130648) - - Lidiya E - April 1, 2020 Im a huge fan of Europe’s food! Love the classics we grew up with such as borscht & plov\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130631) - - tatyanaseverydayfood - April 1, 2020 You can never go wrong with either one!! 🙂 - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130647) - - Mary Lind - April 1, 2020 Your book looks like a work of art, very beautiful!!\! My favorite recipe is shuba, but my kids love pelmeni. Thank you for making such a wonderful book. - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130636) - - tatyanaseverydayfood - April 1, 2020 Thank you so much!! 🙂 I love shuba, too! 🙂 - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130646) - - Mary Rose - April 1, 2020 Love your beautiful book! My family enjoys pelmeni and I would like to t your variation of borcsht. - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130637) - - tatyanaseverydayfood - April 1, 2020 Thank you so much! 🙂 Definitely give it a try! 🙂 - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130645) - - Dalila G. - April 1, 2020 Hi Tatyana! ?? OMGoodness……..awesome giveaway!\! Crossing my fingers for luck! ?? Big congrats on your new book!\! Looking forward to making your version of Borscht, it looks so delicious and filling. I enjoy eating Meat & Rice Stuffed Peppers, Vareniki with Fried Onions, Paska. Of course ALL desserts are my top picks……LOL!\! Thank you for this chance to win these wonderful gifts Tatyana\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130638) - - tatyanaseverydayfood - April 1, 2020 Just wanted to show my gratitude for all the support I get from everyone!! Those are all very good choices! 🙂 - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130644) - - Dalila G. - April 1, 2020 Hi Tatyana, What a great giveaway, thank you\! Good luck everyone, I’m crossing my fingers for luck\! My favorite for sure are the desserts…..LOL!\! Have a nice day Tatyana\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130639) - - tatyanaseverydayfood - April 1, 2020 Hi Dalila!! Thank you so much for entering and best of luck! 🙂 - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130643) - - Julie - April 1, 2020 My Daughter loves borsht. She’d have anytime of the day. - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130673) - - Zhanna - April 3, 2020 Looks Good ? - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130686) - - tatyanaseverydayfood - April 6, 2020 Thank you! 🙂 - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130730) - - Olena Kononovych - April 3, 2020 Love your recipe! Borscht is such comfort food for me, and syrnyky too yuuuummmm\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130688) - - tatyanaseverydayfood - April 6, 2020 It really is the best comfort food! 🙂 - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130729) - - Yana Deresh - April 4, 2020 As a newly wed whos husband loves loves LOVES borscht, this is a really awesome version of making it! More simple than the way I was taught! Haha can’t wait to try it!!!?? - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130697) - - tatyanaseverydayfood - April 6, 2020 Perfect!! I hope you both enjoy the recipe! 🙂 - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130727) - - Esther - April 6, 2020 Too hard to chose a favorite dish, way too many delicious ones?. Would love to win the mixer and cookbook. - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130720) - - tatyanaseverydayfood - April 6, 2020 Thank you for entering and good luck! 🙂 - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130725) - - Lana D - April 6, 2020 I love this borscht. I don’t make it too often but if i do I make a huge pot and it goes fast. - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130724) - - tatyanaseverydayfood - April 9, 2020 I always have to make a big pot, too! 🙂 - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130773) - - Karina - April 6, 2020 Borshch is a family favorite! Will definitely be trying out this recipe soon. - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130734) - - Olga - April 6, 2020 Really hoping to win. In desperate need of a mixer. I love borsht its my favorite. Also your dough recipe for pelimeni is the best. Ive been using it ever since I discovered it. Thank you for all the recipes you put out. I have made several dishes from your site and everything is delicious. - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130735) - - Alina Popazoglo - April 6, 2020 Seriously the best borscht I have tried ?? so flavorful\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130736) - - tatyanaseverydayfood - April 9, 2020 Aww, thank you so much for the compliment! I’m so glad you enjoyed the recipe\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130771) - - Yulisa - April 6, 2020 I love this soup. I’ve tried many different kind of russians soup but this is by far my favorite. My husband and babies love it - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130738) - - tatyanaseverydayfood - April 9, 2020 So glad to hear that your family enjoys it! 🙂 - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130770) - - Luda Makarchuk - April 7, 2020 This looks amazing ?? - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130745) - - tatyanaseverydayfood - April 9, 2020 Thank you! 🙂 - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130768) - - Victoria - April 8, 2020 Made this today and it was delicious!! Loved having the tri tip meat in there! Thanks for the recipe!! Also ordered your cookbook!! Can’t wait to get it!\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130762) - - tatyanaseverydayfood - April 9, 2020 Awesome! 🙂 I’m so glad you enjoyed the recipe! 🙂 Thank you so much for ordering – hope you enjoy all the recipes!! 🙂 - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130764) - - Lesia P - April 9, 2020 It’s so hard to choose a favorite recipe as so many are so so good. I’d have to say pelmeni though if I were to choose just one. I wish they weren’t so time consuming though… - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130774) - - tatyanaseverydayfood - April 10, 2020 Pelmeni are so delicious! And I agree with you – so time consuming! 🙂 - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130792) - - Anzhelika - April 9, 2020 This looks very delicious\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130779) - - tatyanaseverydayfood - April 10, 2020 thank you!: ) - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130791) - - Tatyana - April 9, 2020 Great recipe! My husband is Ukrainian and he lives red borscht, now I can learn and try to make a red borscht\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130781) - - tatyanaseverydayfood - April 10, 2020 Hope you enjoy the recipe! 🙂 - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130790) - - Sanja - April 10, 2020 Amazing recipe! This was the first time I made Borscht and the whole family loved it! Cant wait to make it again!!! 🙂 I used off the bone lamb shanks but next time I will try it with beef. 🙂 Thank you so much and I can’t wait for the book to arrive next week so I can make more of your amazing recipes! 🙂 - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130783) - - tatyanaseverydayfood - April 10, 2020 I’m so glad you enjoyed the recipe! I love the idea of using lamb meat! 🙂 - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-130789) - - Irina Kashirets - May 2, 2020 Picture of your borsch is the reason why I bought your cookbook,. Though I make my own version of borsch, love trying new variations:) All of your recipes are easy to follow and authentic. - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-131158) - - tatyanaseverydayfood - May 4, 2020 Aww, thank you so much for buying the book and hope you enjoy all the recipes! 🙂 - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-131204) - - Joanna Mantsevich - May 5, 2020 This is my ultimate favorite russian food! So yummy and perfectly paired with homemade bread 😋 - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-131235) - - tatyanaseverydayfood - May 6, 2020 So glad you enjoyed the recipe! 🙂 - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-131249) - - nataliya T - May 6, 2020 my mom makes the best rolls with poppy seeds yum yum - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-131257) - - Annie - November 15, 2020 I’m Chinese and I’ve made this Borscht a few times following Tatyana’s recipe. The spices (coriander, cumin, pepper, etc) make it incredibly flavorful. I actually just throw all the veggies in the pot, meaning I don’t make a separate mire-poix. The last few times, I nixed the beef roast because we’re trying to cut down on our meat intake. Regardless, my Ukrainian husband really likes it\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-140172) - - tatyanaseverydayfood - November 15, 2020 Hi Annie! That’s awesome! I’m so glad to hear that you and your husband have been enjoying this recipe! 🙂 It’s one of my all-time favorites\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-140289) - - Larry wise - March 1, 2021 Hello, this is a delicious recipe. My family loves it I’m making it twice in as many weeks. My family is half Russian my grandmother made borscht at least once a month. It reminds me of how hers used to taste. I always wanted a recipe that reminded me of hers this will do the trick thank you. - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-144590) - - tatyanaseverydayfood - March 2, 2021 Hi Larry! I’m so glad to hear that you and your family have been enjoying my recipe! This recipe was my parents and they learned from their parents. I’m glad you found a recipe to remind you of your grandmother’s! I hope you continue to enjoy it\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-144650) - - donnalee c stadt - August 9, 2021 My family always made borscht with ham, then there was corn, green beans, peas, and carrots. At the end shoe string beets were added along with fresh heavy cream. It was always served with a great artisan bread, to put the ham on. I seriously have been looking for someone who does it this way, to no avail. It’s so amazing I eat it for breakfast too. - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-151363) - - tatyanaseverydayfood - August 9, 2021 That sounds delicious! It’s definitely a family recipe as I haven’t tried a borscht like that before. Perhaps you can adjust this recipe and include all your favorite fillings?! My dad makes this recipe but also likes to add beans! Hope you enjoy it\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-151367) - - Diane Conley - September 13, 2021 - ![4 stars](https://tatyanaseverydayfood.com/wp-content/themes/tatyana/images/stars-4.svg) Hello Tatyana Thanks for some great recipes\! I noticed that you have essentially two recipes for borscht: 1 on the video and one that was printed but not videoed. I LOVE the recipe that was not videoed (it had a bit of ketchup in it). It has such a depth of flavour that puts it in a class of its own. I made it about two weeks ago and went to make it again the other day and I see it is no longer on your website :(. I made the one from the video, and although it is good, it just doesn’t hold a candle to the other one. Any way I can talk you into putting it back on your website? Thanks for considering. Diane - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-151678) - - tatyanaseverydayfood - September 14, 2021 Hi Diane! I’m so sorry about removing the original recipe. I’ll try to get it back up asap! I also have the video posted on YouTube and I’ve added the ingredients to the video description box. You can find it here: <https://youtu.be/hVoNivSH9sE> - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-151686) - - Carol - December 23, 2021 Can I assume this recipe freezes well? My store had no fresh beets this time of year so I am trying this with canned beets. They taste delicious out of the can so are better than nothing\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-152561) - - tatyanaseverydayfood - December 24, 2021 Yes, this would be a great soup to freeze, too! I hope you enjoy the recipe! When you have fresh beets again, try those, too! They will add even more flavor! 🙂 - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-152571) - - Monique - March 1, 2022 I assume the beets are used raw? So peel and dice raw beetroots and cook them in the soup? I have a few other recipes that use cooked (roasted) beets so I need to clarify this as I’d love to try this recipe! 🙂 - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-153069) - - tatyanaseverydayfood - March 2, 2022 Hi! Yes, this recipe uses raw beets. They will cook beautifully with the beef. Hope you enjoy my recipe\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-153075) - - Pam - March 15, 2022 thanks for the refresher course on Borscht – my mother in law since passed made this regularly in the 80’s being from Odesa it was a little different then I have been searching for but yours was the closest I could find- made today ( minus the celery) but adding green pepper turned out wonderful! thanks so much God Bless Ukraine\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-153167) - - tatyanaseverydayfood - March 16, 2022 Wonderful! I’m so glad you enjoyed the recipe! 🙂 It’s my mom’s recipe. Her side of the family came from Poland, hence the celery. It’s one of my favorite dishes ever. Thank you for your support for Ukraine\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-153173) - - Galactickim - April 11, 2022 - ![5 stars](https://tatyanaseverydayfood.com/wp-content/themes/tatyana/images/stars-5.svg) Amazing borscht, thank you, Tatyana! The flavours were perfect. My stepdaughter told me to tell you that she ate it faster than she’s ever eaten a soup/stew before… and she definitely gobbled it up\! I made the dish with ground pork and beef, because that is what I had on hand. And instead of tomato sauce I used tomato paste. Again, because that is what I had. It all turned out fabulous. A definite keeper\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-153377) - - tatyanaseverydayfood - April 11, 2022 That’s so wonderful to hear! I’m so glad my borscht recipe was a huge hit with your family! It’s my favorite soup! I’m glad it worked out well with your substitutions, too. Thank you for taking the time to leave a review\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-153382) - - Brenda - April 25, 2022 Can I use precooked beets? If so, when would I add them to the pot? - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-153510) - - tatyanaseverydayfood - April 25, 2022 Hi! Sure, you could use precooked, too. I would add them at the end with the cabbage, otherwise they’ll get overcooked and mushy. Just let the soup stand for about 30 minutes before enjoying. - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-153517) - - Faith - July 19, 2022 Hi Tatyana, I’m in the middle of preparing the Classic Beef Borscht (using this recipe for the first time, super excited to try out this delicious looking borscht recipe) and have learned that you dice the beets in this recipe in. Is that your personal preference vs. grating it? Or is there a beneficial reason to do it that way? My family has always used the grater, that’s why I found it interesting. \Since beets are dark, it was hard to tell in the video wether they were diced into larger pieces or not vs other veggies? I was hoping to find out how do you dice your beats. Also, Is it OK to substitute beef tri-tips for sirloin? Our local grocery stores don’t seem to carry it. Would have to try a butcher’s shop next time. Thank you so much for the recipe!\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-154136) - - tatyanaseverydayfood - July 20, 2022 Hi! I’m so glad you found my recipe! I hope you enjoy it. In my family, we always diced the beets but I think if you grate them, that should work well, too. I think it’s just a matter of preference; it shouldn’t affect the recipe. And yes, sirloin or beef chuck/roast will also work great for this recipe. Hope you enjoy the recipe\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-154137) - - Faith - July 20, 2022 - ![5 stars](https://tatyanaseverydayfood.com/wp-content/themes/tatyana/images/stars-5.svg) Thank you so much! It came out great\! I love how you add cumin and coriander and even lemon juice as optional. It makes such a difference. The flavor was spot on. Even with minor mistakes of mine, it still came out absolutely delicious! My second day having it and it tastes even better! Those who make borscht on regular basis know what I’m talking about. My dad loves borscht and he approved! 😉 Thank you Tatyana\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-154139) - - tatyanaseverydayfood - July 21, 2022 So wonderful to hear! I’m so happy you loved it! 🙂 I totally agree – borscht gets better the second day. Something about letting it stand overnight works like magic. Thank you for leaving a review\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-154142) - - Karen McKosky - October 28, 2022 My Babushka made it, my mom, also Tatyana, made it. I never got the recipe, and want to make it for mom. She argues over the ingredient lists I’ve read from so many sites. Since your stroganoff recipe is THE BEST, I’m going to make yours. Wish me luck\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-155118) - - tatyanaseverydayfood - October 30, 2022 Hi Karen! I’m so glad you found my website! I hope you enjoy my borscht and the stroganoff recipe\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-155134) - - jessica - March 1, 2023 Hi Tatyana. I have a piece of beef arm roast. Do you think I can use it for Borscht recipe? Thanks - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-155890) - - tatyanaseverydayfood - March 2, 2023 Hi Jessica! That would be fantastic for borscht! Make sure to let it braise until tender before adding the potatoes and cabbage. Enjoy\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-155894) - - Joe - April 30, 2023 Maybe give the beet measurement in something other than whole beets. - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-156193) - - tatyanaseverydayfood - May 2, 2023 Having an extra 1/4 cup of beets, or slightly less, will not change the final result. - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-156202) - - Dawn - May 11, 2023 I have made this 3 times in the last couple months. I have a pot on the stove right now. It’s so delicious! Thank you so much for sharing the recipe and making the easy to follow video to go along. I’ve also recently made your homemade apple butter and my husband loves it. Looks like I’ll be making that a lot too. Your recipes are wonderful\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-156237) - - tatyanaseverydayfood - May 11, 2023 Hi Dawn! That’s so wonderful to hear! I’m very happy you’re loving the recipe. We just had some again this week, too. It never gets old\! I’m glad you enjoyed the apple butter, too! Homemade is always the best\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-156239) - - Gloria - March 2, 2024 - ![5 stars](https://tatyanaseverydayfood.com/wp-content/themes/tatyana/images/stars-5.svg) Love the soup Making for others and will deliver Couple in there 80plus Thank you for this hardy recipe Now How about a Cabbage soup, I have tried many but I need authentic recipes Ukrainian if possible - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-158468) - - tatyanaseverydayfood - March 4, 2024 Hi Gloria. That’s wonderful to hear! I’m so happy you have been enjoying my recipe! It’s a favorite of mine, too. Thank you for taking the time to leave a review\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-158484) - - Christel - July 23, 2024 Tatyana, I just want to say thank you for your easy to follow great tasting recipe! I made this for a work colleague who grew up in the Ukraine and he said it was so good!!!\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-159625) - - tatyanaseverydayfood - July 24, 2024 Hi Christel! That’s so wonderful to hear! I’m so glad you both enjoyed the recipe! This is one of my favorite Ukrainian dishes\! Thanks for taking the time to leave a review\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-159631) - - Jennifer Hutchison - September 29, 2024 Wow! This is both delicious and easy! Thank you\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-160142) - - tatyanaseverydayfood - September 30, 2024 Hi Jennifer! I’m so happy you enjoyed my borscht recipe! It’s one of my favorite dishes! Thank you for taking the time to leave a review\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-160144) - - Kyrstin - October 14, 2024 Hi! Do you boil you beets before peeling and dicing or do you just peel and dice as they are? I’ve gotten mixed comments while researching борщ recipes. - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-160308) - - tatyanaseverydayfood - October 15, 2024 Hi Kyrstin! I peel and dice the beets raw, then add them to the soup to cook. This way, all the color goes into the soup, creating a rich and bright color. Hope you enjoy my recipe\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-160323) - - Betsy Feller - November 22, 2024 I have been making borscht for 30 years. I, like you, started with a lengthy process, following my gramma’s-in-law recipe. Her borscht was fantastic, Over the years I cut out steps and ended up with a large frying pan and a big pot plus my mixer for a thicker consistancy. I’m making some today and using your recipe as a guide. Yay for community and sharing our knowledge and wisdom. GBY! Betsy B.C. Canada - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-160861) - - tatyanaseverydayfood - November 23, 2024 Hi Betsy! That’s wonderful! I also started with my mom’s recipe and have refined it over the years. It’s still one of my favorite dishes! I hope you enjoy my version, too. Have a great day\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-160878) - - Phyllis Victory - December 2, 2024 - ![5 stars](https://tatyanaseverydayfood.com/wp-content/themes/tatyana/images/stars-5.svg) I made this recipe for a friend who is sick. It was a lot of soup so I gave most away. People raved about it; me too. I had never made borscht, but my friends had and they were blown away by how wonderful it was. Thank you for making my introduction to borscht such a wonderful experience. I’ve kept the recipe and will make it again. - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-160998) - - tatyanaseverydayfood - December 2, 2024 Hi Phyllis! That’s very kind of you to make it for your friend. I’m sure they appreciated it! I’m so happy everyone enjoyed the soup! It’s one of my favorites, too. Thank you for taking the time to leave a review. - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-161009) - - howard - December 28, 2024 - ![5 stars](https://tatyanaseverydayfood.com/wp-content/themes/tatyana/images/stars-5.svg) Love the recipe. I like to use oxtail. I make the beef(oxtail) bone stock the day before so I can skim off all the fat the next day before completing the borscht. I also substitute small taro for the potatoes. - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-161429) - - tatyanaseverydayfood - December 30, 2024 Hi Howard! I’m so happy you’re enjoying my borscht recipe! I love the idea of using oxtail to make a bone stock. I bet it’s incredibly delicious\! Thank you for taking the time to leave a review\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-161453) - - Natalie - January 7, 2025 Do you have a preference on what kind of tomato sauce to use? Would tomato paste work? - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-161589) - - tatyanaseverydayfood - January 7, 2025 Hi Natalie! Tomato paste would work, but you would need a lot less of it. Just a few tablespoons. I prefer to use plain Italian tomato sauce, usually crushed tomatoes seasoned with just salt. I really like the Jovial brand. - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-161595) - - Shama - February 22, 2025 - ![5 stars](https://tatyanaseverydayfood.com/wp-content/themes/tatyana/images/stars-5.svg) I’ve had borscht a few times over the years at Ukranian restaurants, and it is one of my fave soups. Finally decided to try making it using this recipe. It turned out amazing! Thank you so much for sharing this 😃 - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-161852) - - tatyanaseverydayfood - February 24, 2025 Hi Shama! That’s so wonderful to hear! I’m very happy you enjoyed my recipe for Borscht! It’s one of my favorite dishes\! Thank you for taking the time to leave a review\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-161856) - - Madison - September 2, 2025 - ![5 stars](https://tatyanaseverydayfood.com/wp-content/themes/tatyana/images/stars-5.svg) Just made this tonight for dinner and it’s absolutely amazing! My first time making an Eastern European dish and the recipe was very easy to follow. 10/10! ♡ - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-162448) - - tatyanaseverydayfood - September 3, 2025 Hi Madison! That’s wonderful to hear! I’m so happy you enjoyed this soup – definitely one of my favorites\! Thank you for taking the time to leave a review\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-162452) - - Annya - October 26, 2025 - ![5 stars](https://tatyanaseverydayfood.com/wp-content/themes/tatyana/images/stars-5.svg) The best borscht recipe on the internet - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-162624) - - tatyanaseverydayfood - October 27, 2025 Hi Annya! I’m so happy you enjoyed my recipe! One of my favorite dishes\! Thank you for taking the time to leave a review\! - [Reply](https://tatyanaseverydayfood.com/classic-beef-borscht/#comment-162628) [![Tatyana Nesteruk of Tatyana's Everyday Food](https://tatyanaseverydayfood.com/wp-content/uploads/2021/07/Tatyana-Nesteruk-of-Tatyanas-Everyday-Food-1-3.jpg)![Tatyana Nesteruk of Tatyana's Everyday Food](https://tatyanaseverydayfood.com/wp-content/uploads/2021/07/Tatyana-Nesteruk-of-Tatyanas-Everyday-Food-1-3.jpg)](https://tatyanaseverydayfood.com/about/) ## Welcome to Tatyana’s Everyday Food\! Tatyana’s Everyday Food specializes in flavorful unique desserts, everyday meals, old-fashioned cooking techniques, and traditional Eastern European recipes with easy-to-follow video instructions and accessible ingredients. 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Readable Markdown	![close up of classic beef borscht in bowl with sour cream and fresh dill](https://tatyanaseverydayfood.com/wp-content/uploads/2020/03/Classic-Beef-Borscht-768x1024.jpg) The most iconic dish of the Ukrainian cuisine – borscht! This Ukrainian 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! I have enjoyed this incredible borscht recipe since childhood! This traditional recipe has been passed down from my grandparents, to my parents and now I make it at home, too\! It’s also the star dish from my newest cookbook, [*Beyond Borscht](https://tatyanaseverydayfood.com/cookbooks/beyond-borscht/)! Now available at all major book retailers. Get order links [HERE](https://tatyanaseverydayfood.com/cookbooks/beyond-borscht/). ## Watch My Borscht Video Tutorial Watch my YouTube borscht video tutorial for step-by-step instructions for making this delicious Ukrainian soup recipe! Want to receive new recipe emails in your inbox? Make sure to subscribe to my [website email list](https://tatyanaseverydayfood.com/subscribe/)* and my [*YouTube channel](https://www.youtube.com/tatyanaseverydayfood) and turn on notifications\! ![](https://i.ytimg.com/vi/ID/hqdefault.jpg) ## Ingredients for Making Ukrainian Borscht Here are some of the main ingredients you’ll need to make this delicious beef and beet soup at home. You can find the full list of ingredients in the printable recipe card below. - Beef:* I love to use beef tri-tip or beef chuck for my borscht. I let it cook for a long time until it’s super tender\! Note: You can prepare this recipe using chicken, pork or even lamb. Keep the cooking time the same. I recommend going with bone-in chicken thigh or drumsticks. Brown the chicken all over just like the beef and use chicken broth in place of the beef broth. Pork ribs work really well for borscht; use them with veggie or chicken broth. Use beef broth with lamb. - *Beets:* look for large, firm red beets for the best results. If you can get beets with the greens intact, use those in place of the cabbage\! - *Cabbage:* regular green cabbage or softer Napa cabbage both work great. - *Dill & Parsley:* fresh herbs will add tons of amazing flavor and aroma\! - *Onion, Carrots & Celery:* for making the mirepoix, or soup base. - *Potatoes:* you can use regular potatoes and cube them into bite-sized pieces, or cut small, baby potatoes in half. ## What Makes Borscht Red Traditional Ukrainian borscht has a very rich and vibrant red color to it. I often get asked how I make mine so deep red? You can achieve this beautiful color by using lots of beets, tomato sauce, and allow the borscht cook for longer. I find that the borscht gets more beautiful in color after about an hour of cooking. The beets release more of their color, and combined with the tomatoes, make the borscht super rich! The longer cooking time also gives the soup more flavor\! ![several bowls of red beet soup on a table with bread](https://tatyanaseverydayfood.com/wp-content/uploads/2020/03/Ukrainian-Beef-Borscht-Recipe.jpg) ## How to Make Classic Beef Borscht After making this soup for decades, I’ve perfected and simplified the process down to one pot to make this soup effortless and delicious! I like to start with the meat first. This beet soup can be made with beef, chicken, pork or even lamb. If you are using chicken or pork, consider using chicken broth instead of beef broth. 1. Brown the meat all over and season generously with salt and pepper. Once browned, remove the meat from the pot, and set it aside. 2. Add in the butter and prepare a simple mirepoix – onions, carrots and celery. Later, add in the garlic and spices – I like to toast the spices briefly to really bring out the aromas\! 3. Next, add the beets, tomato sauce, broth, water and seasonings and let the soup simmer away for 1 to 1 1/2 hours. This longer cook time allows the soup to develop a really rich and deep flavor and makes the beef extra tender\! 4. Once the soup has cooked for an hour, add the potatoes and cook for another 15 minutes. I really like to use baby or young potatoes – they are more sweet and the soup tastes so great with them\! 5. Last, add the shredded cabbage or beet greens, dill and parsley. If you can find beet greens, try using them in place of the cabbage for more flavor and more nutrition\! ## Different Borscht Varieties While borscht originated from Ukraine, it’s has become a staple dish in many countries, including Russia, Moldova, and Poland to name a few. Each region has adjusted the recipe slightly to fit their needs, resulting in hundreds of different borscht recipes\! Classic beef borscht is my favorite, followed by my other favorite – ‘Green Borscht’ – made without beets with sour sorrel and eggs. Get that recipe in my new cookbook, too\! There are also lighter versions with less beets and more tomatoes; versions with chicken or pork; and even varieties that don’t include any cabbage. My dad really likes to make this recipe and adds canned cannellini or kidney beans at the very end. I would love to hear how you make your soup at home! Leave me a comment below\! ![two bowls of red beef borscht on a table, with bread](https://tatyanaseverydayfood.com/wp-content/uploads/2020/03/Classic-Beef-Borscht-3-768x1024.jpg) ## Beyond Borscht Cookbook This delicious Ukrainian recipe is from my newest cookbook, [*Beyond Borscht](https://tatyanaseverydayfood.com/recipe-items/beyond-borscht-cookbook/). When I was tasked with coming up with the title to my cookbook, I thought of the most iconic Ukrainian or Russian recipe and borscht instantly come to mind! It’s the one dish that many people have heard of or tried. Also, it’s so delicious and a really great example of how incredible the cuisine really is\! My new book has 75 recipes for appetizers, salads, soups, side dishes, main entrees and even some desserts! The book is available starting March 31st, 2020 at [Barnes\&Noble](https://www.barnesandnoble.com/w/beyond-borscht-tatyana-nesteruk/1135359190;jsessionid=85B0E68BE22CF770D636C022CA6B7097.prodny_store02-atgap11?ean=9781624149603), [Amazon](https://amzn.to/2WKTlPe), [Powell’s City of Books](https://www.powells.com/book/-9781624149603), [IndieBound](https://www.indiebound.org/book/9781624149603) and other major book retailers. Order your copy today! Learn more about my book [HERE](https://tatyanaseverydayfood.com/cookbooks/beyond-borscht/). ![Beyond Borscht cookbook with russian beet soup - borscht and rustic bread](https://tatyanaseverydayfood.com/wp-content/uploads/2020/03/Classic-Beef-Borscht-2-768x1024.jpg) ## More Recipes\! Enjoyed this delicious Ukrainian recipe? Check out the other recipes I have on my website you’re sure to enjoy\! - [Ukrainian Stewed Beef & Potatoes](https://tatyanaseverydayfood.com/recipe-items/stewed-beef-potatoes/) – this easy dish is made with tender chunks of beef and potatoes in a tomato sauce\! - [Meat & Rice Stuffed Peppers](https://tatyanaseverydayfood.com/recipe-items/easy-stuffed-peppers/) – aromatic and delicious peppers with meat and rice filling, cooked in a tomato sauce. - [Beef Stroganoff](https://tatyanaseverydayfood.com/recipe-items/beef-stroganoff/) – the best recipe for this classic dish, with tender slices of beef tenderloin, creamy mushroom sauce and noodles\! - [Ukrainian Braised Pork](https://tatyanaseverydayfood.com/recipe-items/ukrainian-braised-pork/) – the most delicious braised pork shoulder in a mushroom gravy with mashed potatoes\! - [Braised Cabbage with Sausage](https://tatyanaseverydayfood.com/braised-cabbage-w-sausage/)* – easy, one-pan braised cabbage with zucchini, peppers, smoky sausage and more! Perfect for busy weekdays\! ![Classic Beef Borscht video recipe from Beyond Borscht cookbook](https://tatyanaseverydayfood.com/wp-content/uploads/2020/03/Classic-Beef-Borscht-video-recipe-2.jpg) A traditional Ukrainian recipe for beef borscht, the iconic soup of Easter Europe\! - 1 1/2 lbs beef tri-tip or roast - oil for frying - Salt and black pepper - 2 tbsp butter - 1 large onion, diced - 3 medium carrots, diced - 2 large ribs celery, diced - 2 cloves garlic, minced - 1/2 tsp ground coriander - 1/2 tsp ground cumin - 1/2 tbsp sugar - 3 medium beets, peeled and diced - 4 cups beef broth - 4 to 8 cups water; more for thinner soup - 1 cup tomato sauce or puree - 4 to 5 medium young potatoes, cubed - 2 to 4 cups shredded cabbage or beet greens - 2 tbsp chopped fresh parsley - 2 tbsp chopped fresh dill - 1 tbsp lemon juice; optional #### For Serving: - rustic bread, for serving - sour cream, for serving - Preheat a large pot over medium-high heat and add the oil. Once the oil is hot, add the beef, season it with salt and increase the heat to high. Cook the meat until it is well browned all over, 7 to 8 minutes. Remove the beef from the pot and set aside. - Into the same pot, add the butter and allow it to melt. Add the onion, carrots and celery and toss to combine. Reduce the heat to medium and cook the mixture for 4 to 5 minutes, until the onion is translucent. - Add the garlic, then season the mixture with more salt and the black pepper, cumin, coriander and sugar. Add the beets, broth, water and tomato sauce. Add more water for a thinner soup. Return the browned beef back into the pot. - Cover the pot with a lid and bring the mixture to a simmer. Reduce the heat to low and cook the soup for 45 minutes to 1 hour, covered, until the beef is tender. - Once the beef is tender, add the potatoes and cook the soup for 15 minutes. Add the beet greens or cabbage, lemon juice (optional – add for more sour soup), dill and parsley and cook for an additional couple of minutes. Remove the soup from the heat, cover the pot and let the soup stand for 15 minutes before serving with a dollop of the sour cream and the bread. - This soup gets more delicious after it stands overnight in the refrigerator. I love to reheat a few cups at a time on the stovetop when I'm ready to enjoy it\! - You can prepare this recipe using chicken, pork or even lamb. Keep the cooking time the same. I recommend going with bone-in chicken thigh or drumsticks. Brown the chicken all over just like the beef and use chicken broth in place of the beef broth. Pork ribs work really well for borscht; use them with veggie or chicken broth. Use beef broth with lamb. Calories: 310kcal \\| Carbohydrates: 29g \\| Protein: 23g \\| Fat: 12g \\| Saturated Fat: 5g \\| Polyunsaturated Fat: 1g \\| Monounsaturated Fat: 5g \\| Trans Fat: 1g \\| Cholesterol: 63mg \\| Sodium: 1050mg \\| Potassium: 1153mg \\| Fiber: 6g \\| Sugar: 10g \\| Vitamin A: 4180IU \\| Vitamin C: 34mg \\| Calcium: 81mg \\| Iron: 3mg
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