Jewish Beef Borscht Recipe
This Jewish beef borscht recipe is a comforting, hearty soup that celebrates the vibrant flavors of beets, tender beef, and fresh vegetables. Simple to prepare and packed with nutrients, it’s a perfect dish for any occasion. Enjoy it hot or cold, and don't forget to top it off with sour cream and fresh dill for the ultimate experience!
Equipment
- 1 Large pot or Dutch oven for simmering the soup
- 1 cutting board for chopping vegetables and meat
- 1 Chef's knife for slicing and dicing
- 1 Wooden spoon for stirring the ingredients
- 1 measuring cups and spoons for accurate ingredient portions
- 1 ladle for serving the soup
- 1 Peeler to peel the beets, carrots, and potatoes
Ingredients
- 1 lb Beef chuck cubed
- 3 medium Beets peeled and diced
- 2 large Carrots chopped
- 2 medium Potatoes peeled and diced
- 1 medium onion chopped
- 2 cups Cabbage shredded
- 2 cloves garlic minced
- 2 tablespoons Tomato paste
- 6 cups Beef broth
- 1 tablespoons Apple cider vinegar
- 1 teaspoon Sugar
- to taste Salt and pepper
- Sour cream for serving
- Fresh dill for garnish
Instructions
Prepare the beef:
- In a large pot, brown the beef cubes over medium heat until seared on all sides. Remove the beef and set aside.
Sauté vegetables:
- In the same pot, add the onions, garlic, and carrots. Sauté for about 5 minutes until the onions become translucent.
Add beets and cabbage:
- Add the beets, cabbage, and tomato paste to the pot. Stir to combine, cooking for another 5 minutes to allow the vegetables to absorb the flavors.
Add broth and simmer:
- Pour in the beef broth, followed by the browned beef cubes. Bring to a boil, then reduce heat to a simmer. Cover and cook for 1 hour, or until the beef is tender.
Add potatoes:
- After an hour, add the diced potatoes. Continue simmering for an additional 30 minutes until all the vegetables are soft.
Season:
- Stir in apple cider vinegar, sugar, salt, and pepper. Taste and adjust the seasoning as needed for a balanced flavor between tangy, sweet, and savory.
Serve:
- Ladle the borscht into bowls, garnish with a dollop of sour cream and fresh dill. Serve hot or chilled with a slice of rye bread.
Notes
Jewish Beef Borscht is a comforting and flavorful soup with roots in Eastern European cuisine, beloved by Jewish communities. Packed with tender beef, earthy beets, and other vibrant vegetables, this hearty dish is both nutritious and delicious.
Whether served hot or cold, borscht is often enjoyed as a main meal or an appetizer, accompanied by sour cream and rye bread. Its rich, tangy flavor profile makes it a standout on any table. Follow this easy recipe to bring a taste of tradition into your kitchen.
Tips and Variations
-
Make it vegetarian:
Omit the beef and use vegetable broth for a lighter version. -
Add more vegetables:
Include parsnips or celery root for added depth of flavor. -
Make it gluten-free:
Ensure all ingredients, especially broth, are gluten-free, and skip the bread on the side. - Can I make borscht without beef? Yes! You can easily make a vegetarian version by omitting the beef and using vegetable broth.
- What can I serve with borscht?
Rye bread, sour cream, and fresh dill are traditional accompaniments. - Can I freeze borscht? Absolutely. It freezes well for up to 3 months.
Nutrition Facts (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 290 kcal |
| Protein | 25g |
| Fat | 12g |
| Carbohydrates | 22g |
| Fiber | 6g |
| Sodium | 850mg |
