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This Russian Borscht recipe has beef in it to make it extra hearty – perfect for a cold day. Come learn how to make this delicious beet soup with beef, how to adapt it for slow cooker or Instant Pot, and how to freeze it.*  *This Russian Borscht Recipe was originally published October 22, 2009. It’s been updated with new photos and additional information for clarity.* ## What is Borscht? Borscht is a traditional soup hailing from Russia and Eastern Europe, and its vibrant colors comes from beets, giving it a distinct red color. It’s a versatile dish, with variations that can include meat, fish, or keep things purely vegetarian. Depending on your preference, borscht can be served hot or cold, ranging from a hearty meal to a lighter broth or drink, and is commonly served topped with smetana or sour cream. Its popularity has crossed borders, making its way to North America, where it’s often associated with Jewish and Mennonite communities. Various ethnic groups claim borscht as their own, incorporating it into ritual meals within different religious traditions. ## Making this Tasty Beet Soup with Beef One of my kids’ dad’s favorite soups to eat when we were married was this recipe for Beefy Borscht. He lived in Russia for 2 years before we met and enjoyed many bowls of Beet Borscht – a Russian cuisine staple. Knowing that Borscht became his favorite recipe to eat while he lived in Russia, his mom found him this recipe so he could make it at home. He said in his experience that this was an authentic Russian Borscht recipe. He first introduced me to this recipe when we were in college. I’ll admit that I was skeptical of the beets. At this point in my life, I think I had only had beets on one other occasion and I don’t recall liking them. I distinctly remember the first time we made this Beef Borscht Recipe together. We were in his apartment kitchen. He was working on the beets, because they’re so messy, while I was doing most everything else. I tasted the soup before we added the beets and thought it was a great recipe as is. I even said: “This is tastes great without the beets. Do we really need to add them?” What an insult to borscht! I obviously didn’t know anything back then\! Anyway…we shared this first pot of soup with a few of our roommates for dinner after preparing it and everyone agreed it was a hit.   ## Ingredients for Beef Borscht Beets are traditionally considered to be one of the main ingredients in this iconic beet soup. Plus they’re what’s responsible for the gorgeous dark reddish-purple color of the soup. **Here’s what you’ll need to make this borscht soup recipe**: - Olive Oil - Stew Meat - Yellow Onion - Garlic Cloves - Carrots - Green Bell Pepper - Cold Water - Red Beets - Potatoes - Beef Broth - Diced Tomatoes - Tomato Paste - Red Wine Vinegar - Brown Sugar - Dried Thyme - Caraway Seed - Salt - Black Pepper *For the complete ingredient list and detailed instructions to make this borscht soup with fresh beets, scroll to the bottom of this post for the FREE printable recipe card.* ## How to Make Borscht with Beef Preparing this Beef Borscht is pretty similar to preparing most wintery hearty soup recipes. **Here’s a quick overview of the instructions:** 1. First you will heat the oil in a large, heavy stock pot. I like to use my Le Creuset. You can use any large skillet or dutch oven to saute the vegetables. 2. Then, brown the beef on all sides and season with salt and pepper. 3. Next you will saute onion, carrots, celery, and garlic over medium heat for a few minutes until they start to soften. 4. After cooking all the veggies, you will add water, beets, potatoes, beef, beef broth, tomatoes and their juices, tomato paste, vinegar, brown sugar, thyme, and caraway seeds to a large soup pot. 5. Bring the mixture to a boil over medium-high heat. 6. Cover and cook on low until meat is tender, about 6-7 hours. *The above is simply a quick summary of this Russian recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.* ## Tips for Preparing Russian Borscht *Here are a few of my favorite tips for preparing this Borscht recipe so you get the best results:* ### Recipe Tips - Purchase medium sized beets. - Save on prep time the day of by chopping the vegetables in advance and storing them in the refrigerator - Wear gloves when peeling and cutting the beets to avoid stained hands. I also recommend using a cutting board that you don’t care about getting stained. - Cut all of the vegetables in uniform pieces so they cook evenly. They should be bite-sized pieces. - Don’t skip browning the beef. It will add a lot of flavor. - Pat the beef dry before browning it. - Brown the beef in batches so the pan isn’t crowded. This results in a better crust. - The long simmer time is important for tender chunks of beef.   ## Russian Borscht FAQs Got questions about how to make this Russian borscht recipe? **Here are the answers to a few commonly asked questions.** Feel free to leave any other questions in the comments on this post and I’ll respond with answers. ### Can I Make this Borscht Recipe in a Slow Cooker Yes! You can definitely prepare this recipe in your slow cooker as long as it is large enough to accomodate all of the ingredients without overflowing. Follow the recipe as instructed, but transfer all of the ingredients to a slow cooker. Place the lid on and cook over high heat for 1 hour. Then, switch to low heat for 6-7 hours, or until the meat is tender. ### Can You Make Borscht with Beef in the Instant Pot? Yes! For a quicker version, you can also prepare this beet soup recipe in an Instant Pot or electric pressure cooker, which is great for busy days\! You’ll need to use a size with a large pot so you can accomodate all of the ingredients up to the max fill line. If your instant pot isn’t large enough, then I recommend making a half sized recipe. You can use the sauté function on the instant pot to brown the beef and sauté all of the vegetables before you add the remaining ingredients to the pot. After sautéing the vegetables, press cancel. Then, stir everything to combine it well, then place the lid on the instant pot and cook it over high pressure for 10 minutes. After the 10 minutes, let the pressure release naturally for 10 minutes. After 15 minutes, quick release the remaining pressure. Then, serve. **Precautions: Do not touch the steam escaping because it is very hot and can burn. Do not remove the lid until all of the pressure has released.** ### Can I make this with less beets? If like college age me, you aren’t a fan of beets, you can certainly use less beets or even eliminate them completely from this recipe. However, it won’t taste like the original recipe. **Note**: if you leave the beets out, your soup wont have the beautiful ruby-red color that you see in these photos. If you want your beets to be smaller and less noticeable, some people like to grate beets using the large grater holes rather than chop them. You could try that instead. Another alternative is to look for a green borscht recipe – it doesn’t contain beets. That was the second borscht recipe I tried, but I didn’t find it as flavorful.   ### Can I make this Russian borscht recipe vegetarian? Yes, you can prepare this beet soup recipe without meat if you are vegetarian, vegan, or simply don’t consume beef. **Here’s how to adapt this borscht recipe:** - Omit the stew beef and use [vegetable broth](https://www.goodlifeeats.com/how-to-make-vegetable-broth/ "vegetable stock") in place of beef stock. - You will want to increase the vegetables to compensate for the loss of the beef. - I recommend adding an extra 4 ounces each of carrot, celery, beet, and potatoes to equal the 1 pound of beef that was eliminated. Serve garnished with plant based sour cream if you are dairy-free or vegan. ### How should I store leftover Russian Borscht? Transfer any leftover borscht beet soup to an airtight container and store in the refrigerator for 3 – 5 days. ### Can you freeze this beet soup recipe? When our kids were little and wouldn’t eat this beet soup, I found that this recipe made so much that I often grew tired of its distinctive taste before we’ve finished the pot. It really is best to freeze some of the extras in single serve portions to keep on hand for quick meals or lunches unless you like eating leftovers or you have a big family. You can also make a double batch if you’d like to plan ahead for future meals by keeping soup in the freezer. Check out my post about [How to Freeze Soup](https://www.goodlifeeats.com/how-to-freeze-soup/ "How to Freeze Soup") for all my best tips\! ## What to Serve with Beef Borscht We always serve our Borscht garnished with a dollop of sour cream and fresh parsley or fresh dill for garnish. I would definitely also recommend serving this beet soup recipe with a thick slice of crusty bread. You might like one of these bread recipes to dip in this delicious soup: - [Rustic Rosemary Garlic Bread](https://www.goodlifeeats.com/rustic-rosemary-garlic-bread/) - [Light Whole Wheat Baguette](https://www.goodlifeeats.com/light-whole-wheat-baguette/ "Light Whole Wheat Baguette") - [Whole Grain Bread](https://www.goodlifeeats.com/tips-for-whole-grain-baking/ "Whole Grain Bread") - [Rustic White Bread](https://www.goodlifeeats.com/thick-chewy-and-crunchy/ "Rustic White Bread") ## Russian Borscht Side Dishes Along with the bread, we typically serve something simple like a basic green salad on the side. Because this soup is so hearty, I’ve found that it doesn’t need much to round out the meal.   ## What People are Saying About Russian Borsht ★★★★★ ## Laura says – “This was the BEST! I used my pressure cooker from the great directions, and it turned out perfectly. (It all fit too.) Thank you for sharing” ## Try this Russian Borscht\! Next time you’re looking for a recipe for borscht with beef, give this Beefy Borscht a try\! Did you love how hearty this Russian soup is? Leave a comment below and give it a review for others to see what you thought of this great recipe. On Instagram? Share your photo and tag me @[goodlifeeats](https://www.instagram.com/goodlifeeats/) \#goodlifeeatsrecipes. I’d love to see your photo of classic beet soup\! ## More Beet Recipes *Looking for more recipes with beets to try? Here are a couple other beet recipes that I love:* This recipe for [Fall Sheet Pan Pork Tenderloin with Honey Balsamic Roasted Vegetables](https://www.goodlifeeats.com/fall-sheet-pan-pork-tenderloin-with-honey-balsamic-roasted-vegetables/ "Fall Sheet Pan Pork Tenderloin with Honey Balsamic Roasted Vegetables") makes dinner super quick. This easy fall sheet pan meal features roasted pork, carrots, golden beets, red onion, Brussels Sprouts, and parsnips. Fuel up and support heart health with this [Chicken Quinoa Bowl with Walnut Sherry Molasses Vinaigrette](https://www.goodlifeeats.com/chicken-beet-arugula-quinoa-bowl-with-walnut-sherry-vinaigrette/ "Chicken Quinoa Bowl with Walnut Sherry Molasses Vinaigrette"). This recipe features lots of delicious produce, hearty quinoa, protein rich chicken, salty goat cheese, and nutty heart-healthy walnuts for a filling, satisfying meal. *Don’t see what you’re looking for here? You can always head over to check out the [recipe index](https://www.goodlifeeats.com/recipes/ "Recipe Index") to look for more recipes.* ## Get More Recipes via Email Did you love this recipe for Russian Borscht? Sign up to receive [**Good Life Eats Email Updates**](https://goodlifeeats.myflodesk.com/newsletter) and never miss another recipe\! > Have you ever made red borscht?   ## Beefy Russian Borscht *Yield:* serves 8-10 *Prep Time:* 30 minutes *Cook Time:* 6 hours *Total Time:* 6 hours 30 minutes Beefy Borscht is a traditional Russian soup with beets. ### Ingredients #### For the Borscht Toggle ingredient group - 2 tablespoon Olive Oil - 1 lb Stew Beef, 1" pieces - 1 teaspoon Salt and Pepper - 1 large onion, chopped - 2 medium Carrots, 1/2" thick slices - 2 Celery Ribs, 1/2" thick slices - 1 medium Green Bell Pepper, 1/2" pieces - 2 cloves Fresh Garlic, minced - 2/3 cup Water - 4 cups Beef Broth - 3 medium Beets, peeled and cut into 1/2" cubes - 2 medium Potatoes, unpeeled, 1/2" cubes - 1 15-oz can Diced Tomatoes - 1/4 cups Tomato Paste - 2 tablespoons Red Wine Vinegar - 1 tablespoons Brown Sugar - 2 teaspoons Dried Thyme - 1 teaspoons Caraway Seeds #### Serve With Toggle ingredient group - Sour Cream - Fresh, Crusty Bread for dipping ### Instructions 1. In a skillet, heat the oil, add the beef and brown on all sides. 2. Transfer the beef to a plate, and season with salt and pepper. 3. Add more oil to skillet (if necessary). 4. Add the onions, carrots, celery, and bell pepper. 5. Reduce heat to med and cook, stirring often for about 5 minutes. 6. Add garlic and cook 1 minute. 7. Add the water, stirring to scrape up all the browned bits in skillet. 8. Transfer to a large stock pot or crock-pot, add beets, potatoes, beef, beef broth, tomatoes and their juices, tomato paste, vinegar, brown sugar, thyme, and caraway seeds. 9. Cover and cook on low until meat is tender, about 6-7 hours. 10. Serve with a dollop of sour cream and a piece of crusty bread. ### Notes #### Can I Make this Borscht Recipe in a Slow Cooker If your slow cooker is large enough to accomodate all the ingredients, follow the recipe as instructed. Then, transfer all of the ingredients to a slow cooker. Place the lid on and cook over low heat for 6-7 hours, or until the meat is tender. #### Can You Make Borscht with Beef in the Instant Pot? You’ll need to use a large size so you can accomodate all of the ingredients up to the max fill line. If your instant pot isn’t large enough, then I recommend making a half sized recipe. Follow the recipe as written using the sauté function to brown the beef and cook the vegetables and described in the original recipe. After sautéing the vegetables, press cancel. Stir everything to combine it well, place the lid on the instant pot and cook it over high pressure for 10 minutes. After the 10 minutes, let the pressure release naturally for 10 minutes. After 10 minutes, quick release the remaining pressure. #### How to Freeze this Recipe Check out my post about [How to Freeze Soup](https://www.goodlifeeats.com/how-to-freeze-soup/) for all my best tips\! #### Recipe Credit Adapted from [Slow Cooker Ready & Waiting](https://amzn.to/2QyJauC) ### Recommended Products As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. - [  Cutting Boards](https://amzn.to/2Dzf4ki) - [  Vegetable Peeler](https://amzn.to/2T0cCrt) - [  Knife Block Set](https://amzn.to/2DzjbwY) - [  Le Creuset 7-1/4-Quart Round French Oven](https://amzn.to/2MYEeJn) - [  Wooden Spoon](https://amzn.to/2RMHESs) - [  Slow Cooker](https://amzn.to/2CVbfFd) - [  Soup Ladle](https://amzn.to/2PB9G5L) ###### Nutrition Information: Yield: 10 Serving Size: 1 *Amount Per Serving:* Calories: 197Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 46mgSodium: 481mgCarbohydrates: 18gFiber: 3gSugar: 6gProtein: 18g *GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.* ### Did you make this? I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag \#goodlifeeatsrecipes so I can see what you’re cooking up in your kitchen\! © Good Life Eats **Cuisine:** Russian / **Category:** Beef   ***Photography:** photos taken in this post are by Rachael from [Set the Table](https://setthetableblog.com/ "Set the Table").* *** ## Tags [Beef](https://www.goodlifeeats.com/tag/beef/), [Beets](https://www.goodlifeeats.com/tag/beets/), [Bell Peppers](https://www.goodlifeeats.com/tag/bell-peppers/), [Carrot](https://www.goodlifeeats.com/tag/carrots/), [Potato](https://www.goodlifeeats.com/tag/potatoes/) *** #### Meet Katie Kick My lifelong interest in cooking has shown me that part of the goodness in life is enjoying delicious food with friends and family. I love trying new foods, discovering new places & things that help my family live the good life. [More About Katie](http://www.goodlifeeats.com/about/) **Updated:** November 15, 2023 ## Reader Interactions ### Leave a Comment [Cancel reply](https://www.goodlifeeats.com/beefy-russian-borscht/#respond) 1. Laura says May 15, 2022 at 7:33 PM This was the BEST! I used my pressure cooker from the great directions, and it turned out perfectly. (It all fit too.) Thank you for sharing 🙂 [Reply](https://www.goodlifeeats.com/beefy-russian-borscht/#comment-393084) - Katie says May 16, 2022 at 9:11 AM Hi Laura, glad to hear it was a hit\! [Reply](https://www.goodlifeeats.com/beefy-russian-borscht/#comment-393085) 2. Loanemu says October 10, 2015 at 11:44 AM Thank you for your blog post. Want more. [Reply](https://www.goodlifeeats.com/beefy-russian-borscht/#comment-308274) 3. Katie @ goodLife {eats} says January 6, 2010 at 2:32 AM Sorry about that – 2 potatoes. Editing now. [Reply](https://www.goodlifeeats.com/beefy-russian-borscht/#comment-10013) 4. Heather Brandt says January 6, 2010 at 2:00 AM How many potatoes go in this recipe? I don't see a number noted here. [Reply](https://www.goodlifeeats.com/beefy-russian-borscht/#comment-10012) 5. Damaris says November 6, 2009 at 5:48 AM love beets. I made beet soup with fresh mozzarella for Food not Bombs and it was a hit. i gotta try this recipe.ps. our blogs were both designed by rainy day…gotta love her [Reply](https://www.goodlifeeats.com/beefy-russian-borscht/#comment-10011) 6. Shannalee says October 29, 2009 at 4:40 PM This is just what I have been needing! I got a couple big beets in my final week of CSA shipments, and after I roasted them and used one in a salad, I was unsure what to do with the others. Borscht might be just the ticket\! [Reply](https://www.goodlifeeats.com/beefy-russian-borscht/#comment-10010) 7. The Woman says October 28, 2009 at 3:02 PM I've not tried the meat version, but I fell in love with borscht sans meat earlier this year. You should definitely try that too, if I recall it didn't make that many servings for us to get tired of it. Granted, we are big beet fans\! [Reply](https://www.goodlifeeats.com/beefy-russian-borscht/#comment-10009) 8. Leighann says October 22, 2009 at 11:47 PM Perfect recipe for my pantry right now! I have some beets I need to use and some stew beef in the freezer. Thanks\! [Reply](https://www.goodlifeeats.com/beefy-russian-borscht/#comment-10008) 9. Justina says October 22, 2009 at 7:41 PM Hi, we also make Borsch, but instead of cubes we grate them;p I think that brings more flavour to soup. Real traditional Russian Borscht are made with grated beets;)And this is my favourite soup!!!! woohoo!Greatings from Lithuania\! [Reply](https://www.goodlifeeats.com/beefy-russian-borscht/#comment-10007) 10. RecipeGirl says October 22, 2009 at 2:55 PM When we first got married, there was a cute, old Jewish lady who lived next to us in our condo complex. She used to make this for me… had a little luncheon each year and invited me over & we ate lunch together. It was so cute. Your recipe looks better though :)Someone gave me a tip once to spray your fingers with a bit of cooking spray before handling beets & then they won't stain. [Reply](https://www.goodlifeeats.com/beefy-russian-borscht/#comment-10006) ## sidebar  ## Meet Katie Kick Hi, I’m Katie! Thank you so much for visiting my corner of the internet. I am passionate about cooking delicious and beautiful, yet accessible, food for my family and friends. I love tasting new foods, discovering new places and things that help my family live that good life. [More about Katie](https://www.goodlifeeats.com/about-2/) [ Previous Post Fresh Vietnamese Spring Rolls](https://www.goodlifeeats.com/vietnamese-summer-rolls-with-almond-dipping-sauce/) [ Next Post The Best Cranberry Crumble Bars (So Easy!)](https://www.goodlifeeats.com/cranberry-crumb-bars/) ### Related Posts - [](https://www.goodlifeeats.com/chicken-tortilla-soup/) [The Best Recipe for Homemade Chicken Tortilla Soup (So Easy!)](https://www.goodlifeeats.com/chicken-tortilla-soup/) - [](https://www.goodlifeeats.com/easy-cheesy-broccoli-kale-carrot-soup/) [Easy Cheesy Broccoli, Kale, Carrot Soup Recipe](https://www.goodlifeeats.com/easy-cheesy-broccoli-kale-carrot-soup/) - [](https://www.goodlifeeats.com/quick-weekend-dinner/) [Spinach Tortellini Soup (So Easy!)](https://www.goodlifeeats.com/quick-weekend-dinner/) - [](https://www.goodlifeeats.com/soup-weather/) [The Best Easy Recipe for Split Pea Soup with Bacon](https://www.goodlifeeats.com/soup-weather/) - [](https://www.goodlifeeats.com/sweet-and-spicy-turkey-curry-soup/) [Turkey Curry Soup Recipe (Spicy Turkey Soup!)](https://www.goodlifeeats.com/sweet-and-spicy-turkey-curry-soup/) - [](https://www.goodlifeeats.com/vegetable-beef-and-noodle-soup/) [Vegetable Beef and Noodle Soup Recipe](https://www.goodlifeeats.com/vegetable-beef-and-noodle-soup/) - [](https://www.goodlifeeats.com/italian-wedding-soup-with-chicken-meatballs/) [Delicious Recipe for Italian Wedding Soup (with Amazing Chicken Meatballs)](https://www.goodlifeeats.com/italian-wedding-soup-with-chicken-meatballs/) - [](https://www.goodlifeeats.com/winter-minestrone-with-swiss-chard-and-sausage-holiday-recipe-exchange/) [Winter Minestrone Soup with Sausage](https://www.goodlifeeats.com/winter-minestrone-with-swiss-chard-and-sausage-holiday-recipe-exchange/) *** [View all posts](https://www.goodlifeeats.com/recipes/)   ## About [About](https://www.goodlifeeats.com/about-2/) [press](https://www.goodlifeeats.com/press-mentions/) [Contact](https://www.goodlifeeats.com/contact/) [Work With Me](https://www.goodlifeeats.com/work-with-me/) [Privacy Policy](https://www.goodlifeeats.com/privacy-policy/) [Facebook](https://www.facebook.com/goodlifeeatsfans) [Instagram](https://www.instagram.com/goodlifeeats) [Pinterest](https://pinterest.com/goodlifeeats) [Twiter](https://twitter.com/goodlifeeats) ## Let’s Cook [Recipe Index](https://www.goodlifeeats.com/recipes/) [Ingredients](https://www.goodlifeeats.com/ingredient-index/) [Kitchen Tips](https://www.goodlifeeats.com/kitchen-tips-tricks/) [Dinner Ideas](https://www.goodlifeeats.com/recipes/main-dish/) [Thanksgiving](https://www.goodlifeeats.com/recipes/holiday/thanksgiving/) [Back to Top](https://www.goodlifeeats.com/beefy-russian-borscht/#top-of-page) Good Life Eats®. 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***Borscht** is a traditional soup made with beets that is popular in Russia and Eastern Europe. This Russian Borscht recipe has beef in it to make it extra hearty – perfect for a cold day. Come learn how to make this delicious beet soup with beef, how to adapt it for slow cooker or Instant Pot, and how to freeze it.*  *This Russian Borscht Recipe was originally published October 22, 2009. It’s been updated with new photos and additional information for clarity.* ## What is Borscht? Borscht is a traditional soup hailing from Russia and Eastern Europe, and its vibrant colors comes from beets, giving it a distinct red color. It’s a versatile dish, with variations that can include meat, fish, or keep things purely vegetarian. Depending on your preference, borscht can be served hot or cold, ranging from a hearty meal to a lighter broth or drink, and is commonly served topped with smetana or sour cream. Its popularity has crossed borders, making its way to North America, where it’s often associated with Jewish and Mennonite communities. Various ethnic groups claim borscht as their own, incorporating it into ritual meals within different religious traditions. ## Making this Tasty Beet Soup with Beef One of my kids’ dad’s favorite soups to eat when we were married was this recipe for Beefy Borscht. He lived in Russia for 2 years before we met and enjoyed many bowls of Beet Borscht – a Russian cuisine staple. Knowing that Borscht became his favorite recipe to eat while he lived in Russia, his mom found him this recipe so he could make it at home. He said in his experience that this was an authentic Russian Borscht recipe. He first introduced me to this recipe when we were in college. I’ll admit that I was skeptical of the beets. At this point in my life, I think I had only had beets on one other occasion and I don’t recall liking them. I distinctly remember the first time we made this Beef Borscht Recipe together. We were in his apartment kitchen. He was working on the beets, because they’re so messy, while I was doing most everything else. I tasted the soup before we added the beets and thought it was a great recipe as is. I even said: “This is tastes great without the beets. Do we really need to add them?” What an insult to borscht! I obviously didn’t know anything back then\! Anyway…we shared this first pot of soup with a few of our roommates for dinner after preparing it and everyone agreed it was a hit.  ## Ingredients for Beef Borscht Beets are traditionally considered to be one of the main ingredients in this iconic beet soup. Plus they’re what’s responsible for the gorgeous dark reddish-purple color of the soup. **Here’s what you’ll need to make this borscht soup recipe**: - Olive Oil - Stew Meat - Yellow Onion - Garlic Cloves - Carrots - Green Bell Pepper - Cold Water - Red Beets - Potatoes - Beef Broth - Diced Tomatoes - Tomato Paste - Red Wine Vinegar - Brown Sugar - Dried Thyme - Caraway Seed - Salt - Black Pepper *For the complete ingredient list and detailed instructions to make this borscht soup with fresh beets, scroll to the bottom of this post for the FREE printable recipe card.* ## How to Make Borscht with Beef Preparing this Beef Borscht is pretty similar to preparing most wintery hearty soup recipes. **Here’s a quick overview of the instructions:** 1. First you will heat the oil in a large, heavy stock pot. I like to use my Le Creuset. You can use any large skillet or dutch oven to saute the vegetables. 2. Then, brown the beef on all sides and season with salt and pepper. 3. Next you will saute onion, carrots, celery, and garlic over medium heat for a few minutes until they start to soften. 4. After cooking all the veggies, you will add water, beets, potatoes, beef, beef broth, tomatoes and their juices, tomato paste, vinegar, brown sugar, thyme, and caraway seeds to a large soup pot. 5. Bring the mixture to a boil over medium-high heat. 6. Cover and cook on low until meat is tender, about 6-7 hours. *The above is simply a quick summary of this Russian recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.* ## Tips for Preparing Russian Borscht *Here are a few of my favorite tips for preparing this Borscht recipe so you get the best results:* ### Recipe Tips - Purchase medium sized beets. - Save on prep time the day of by chopping the vegetables in advance and storing them in the refrigerator - Wear gloves when peeling and cutting the beets to avoid stained hands. I also recommend using a cutting board that you don’t care about getting stained. - Cut all of the vegetables in uniform pieces so they cook evenly. They should be bite-sized pieces. - Don’t skip browning the beef. It will add a lot of flavor. - Pat the beef dry before browning it. - Brown the beef in batches so the pan isn’t crowded. This results in a better crust. - The long simmer time is important for tender chunks of beef.  Got questions about how to make this Russian borscht recipe? **Here are the answers to a few commonly asked questions.** Feel free to leave any other questions in the comments on this post and I’ll respond with answers. ### Can I Make this Borscht Recipe in a Slow Cooker Yes! You can definitely prepare this recipe in your slow cooker as long as it is large enough to accomodate all of the ingredients without overflowing. Follow the recipe as instructed, but transfer all of the ingredients to a slow cooker. Place the lid on and cook over high heat for 1 hour. Then, switch to low heat for 6-7 hours, or until the meat is tender. ### Can You Make Borscht with Beef in the Instant Pot? Yes! For a quicker version, you can also prepare this beet soup recipe in an Instant Pot or electric pressure cooker, which is great for busy days\! You’ll need to use a size with a large pot so you can accomodate all of the ingredients up to the max fill line. If your instant pot isn’t large enough, then I recommend making a half sized recipe. You can use the sauté function on the instant pot to brown the beef and sauté all of the vegetables before you add the remaining ingredients to the pot. After sautéing the vegetables, press cancel. Then, stir everything to combine it well, then place the lid on the instant pot and cook it over high pressure for 10 minutes. After the 10 minutes, let the pressure release naturally for 10 minutes. After 15 minutes, quick release the remaining pressure. Then, serve. **Precautions: Do not touch the steam escaping because it is very hot and can burn. Do not remove the lid until all of the pressure has released.** ### Can I make this with less beets? If like college age me, you aren’t a fan of beets, you can certainly use less beets or even eliminate them completely from this recipe. However, it won’t taste like the original recipe. **Note**: if you leave the beets out, your soup wont have the beautiful ruby-red color that you see in these photos. If you want your beets to be smaller and less noticeable, some people like to grate beets using the large grater holes rather than chop them. You could try that instead. Another alternative is to look for a green borscht recipe – it doesn’t contain beets. That was the second borscht recipe I tried, but I didn’t find it as flavorful.  ### Can I make this Russian borscht recipe vegetarian? Yes, you can prepare this beet soup recipe without meat if you are vegetarian, vegan, or simply don’t consume beef. **Here’s how to adapt this borscht recipe:** - Omit the stew beef and use [vegetable broth](https://www.goodlifeeats.com/how-to-make-vegetable-broth/ "vegetable stock") in place of beef stock. - You will want to increase the vegetables to compensate for the loss of the beef. - I recommend adding an extra 4 ounces each of carrot, celery, beet, and potatoes to equal the 1 pound of beef that was eliminated. Serve garnished with plant based sour cream if you are dairy-free or vegan. ### How should I store leftover Russian Borscht? Transfer any leftover borscht beet soup to an airtight container and store in the refrigerator for 3 – 5 days. ### Can you freeze this beet soup recipe? When our kids were little and wouldn’t eat this beet soup, I found that this recipe made so much that I often grew tired of its distinctive taste before we’ve finished the pot. It really is best to freeze some of the extras in single serve portions to keep on hand for quick meals or lunches unless you like eating leftovers or you have a big family. You can also make a double batch if you’d like to plan ahead for future meals by keeping soup in the freezer. Check out my post about [How to Freeze Soup](https://www.goodlifeeats.com/how-to-freeze-soup/ "How to Freeze Soup") for all my best tips\! ## What to Serve with Beef Borscht We always serve our Borscht garnished with a dollop of sour cream and fresh parsley or fresh dill for garnish. I would definitely also recommend serving this beet soup recipe with a thick slice of crusty bread. You might like one of these bread recipes to dip in this delicious soup: - [Rustic Rosemary Garlic Bread](https://www.goodlifeeats.com/rustic-rosemary-garlic-bread/) - [Light Whole Wheat Baguette](https://www.goodlifeeats.com/light-whole-wheat-baguette/ "Light Whole Wheat Baguette") - [Whole Grain Bread](https://www.goodlifeeats.com/tips-for-whole-grain-baking/ "Whole Grain Bread") - [Rustic White Bread](https://www.goodlifeeats.com/thick-chewy-and-crunchy/ "Rustic White Bread") ## Russian Borscht Side Dishes Along with the bread, we typically serve something simple like a basic green salad on the side. Because this soup is so hearty, I’ve found that it doesn’t need much to round out the meal.  ## What People are Saying About Russian Borsht ★★★★★ ## Laura says – “This was the BEST! I used my pressure cooker from the great directions, and it turned out perfectly. (It all fit too.) Thank you for sharing” ## Try this Russian Borscht\! Next time you’re looking for a recipe for borscht with beef, give this Beefy Borscht a try\! Did you love how hearty this Russian soup is? Leave a comment below and give it a review for others to see what you thought of this great recipe. On Instagram? Share your photo and tag me @[goodlifeeats](https://www.instagram.com/goodlifeeats/) \#goodlifeeatsrecipes. I’d love to see your photo of classic beet soup\! ## More Beet Recipes *Looking for more recipes with beets to try? Here are a couple other beet recipes that I love:* This recipe for [Fall Sheet Pan Pork Tenderloin with Honey Balsamic Roasted Vegetables](https://www.goodlifeeats.com/fall-sheet-pan-pork-tenderloin-with-honey-balsamic-roasted-vegetables/ "Fall Sheet Pan Pork Tenderloin with Honey Balsamic Roasted Vegetables") makes dinner super quick. This easy fall sheet pan meal features roasted pork, carrots, golden beets, red onion, Brussels Sprouts, and parsnips. Fuel up and support heart health with this [Chicken Quinoa Bowl with Walnut Sherry Molasses Vinaigrette](https://www.goodlifeeats.com/chicken-beet-arugula-quinoa-bowl-with-walnut-sherry-vinaigrette/ "Chicken Quinoa Bowl with Walnut Sherry Molasses Vinaigrette"). This recipe features lots of delicious produce, hearty quinoa, protein rich chicken, salty goat cheese, and nutty heart-healthy walnuts for a filling, satisfying meal. *Don’t see what you’re looking for here? You can always head over to check out the [recipe index](https://www.goodlifeeats.com/recipes/ "Recipe Index") to look for more recipes.* ## Get More Recipes via Email Did you love this recipe for Russian Borscht? Sign up to receive [**Good Life Eats Email Updates**](https://goodlifeeats.myflodesk.com/newsletter) and never miss another recipe\! > Have you ever made red borscht? ### Ingredients - 2 tablespoon Olive Oil - 1 lb Stew Beef, 1" pieces - 1 teaspoon Salt and Pepper - 1 large onion, chopped - 2 medium Carrots, 1/2" thick slices - 2 Celery Ribs, 1/2" thick slices - 1 medium Green Bell Pepper, 1/2" pieces - 2 cloves Fresh Garlic, minced - 2/3 cup Water - 4 cups Beef Broth - 3 medium Beets, peeled and cut into 1/2" cubes - 2 medium Potatoes, unpeeled, 1/2" cubes - 1 15-oz can Diced Tomatoes - 1/4 cups Tomato Paste - 2 tablespoons Red Wine Vinegar - 1 tablespoons Brown Sugar - 2 teaspoons Dried Thyme - 1 teaspoons Caraway Seeds - Sour Cream - Fresh, Crusty Bread for dipping ### Instructions 1. In a skillet, heat the oil, add the beef and brown on all sides. 2. Transfer the beef to a plate, and season with salt and pepper. 3. Add more oil to skillet (if necessary). 4. Add the onions, carrots, celery, and bell pepper. 5. Reduce heat to med and cook, stirring often for about 5 minutes. 6. Add garlic and cook 1 minute. 7. Add the water, stirring to scrape up all the browned bits in skillet. 8. Transfer to a large stock pot or crock-pot, add beets, potatoes, beef, beef broth, tomatoes and their juices, tomato paste, vinegar, brown sugar, thyme, and caraway seeds. 9. Cover and cook on low until meat is tender, about 6-7 hours. 10. Serve with a dollop of sour cream and a piece of crusty bread. ### Notes #### Can I Make this Borscht Recipe in a Slow Cooker If your slow cooker is large enough to accomodate all the ingredients, follow the recipe as instructed. Then, transfer all of the ingredients to a slow cooker. Place the lid on and cook over low heat for 6-7 hours, or until the meat is tender. #### Can You Make Borscht with Beef in the Instant Pot? You’ll need to use a large size so you can accomodate all of the ingredients up to the max fill line. If your instant pot isn’t large enough, then I recommend making a half sized recipe. Follow the recipe as written using the sauté function to brown the beef and cook the vegetables and described in the original recipe. After sautéing the vegetables, press cancel. Stir everything to combine it well, place the lid on the instant pot and cook it over high pressure for 10 minutes. After the 10 minutes, let the pressure release naturally for 10 minutes. After 10 minutes, quick release the remaining pressure. #### How to Freeze this Recipe Check out my post about [How to Freeze Soup](https://www.goodlifeeats.com/how-to-freeze-soup/) for all my best tips\! #### Recipe Credit Adapted from [Slow Cooker Ready & Waiting](https://amzn.to/2QyJauC) ###### Nutrition Information: Yield: 10 Serving Size: 1 *Amount Per Serving:* Calories: 197Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 46mgSodium: 481mgCarbohydrates: 18gFiber: 3gSugar: 6gProtein: 18g *GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.* ***Photography:** photos taken in this post are by Rachael from [Set the Table](https://setthetableblog.com/ "Set the Table").*