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Beet Borscht Inspired By Grandma’s China

November 9, 2018 by SabCurrie 29 Comments

However You Make It, Borscht Is Delicious

Borscht is one of my favourite soups.  For me, borscht is a comforting sweet and savory red beet soup, often with beef simmered until falling apart tender. It turns out there are many variations and I didn’t realize how many different styles there were until I was researching for this post. 

Beet Borscht Recipe With Sour Cream Garnish
Beet Borscht Recipe With Sour Cream Garnish

Many recipes are vegetarian, some contain beef while others contain pork. Some use only light beets while others are deep red or purple and some are green with sorrel or other greens! There are still more variations using tomato, sometimes fermented, others no tomato, likewise with potatoes or even turnips and it can be served warm or cold. 

Ukrainian Beet Borscht With Beef
Ukrainian Beet Borscht With Beef

Where Is Borscht From?

Borscht is originally Ukrainian but has long been traditional in Russia and most other Eastern European countries and it’s no wonder. The borders have changed countless times throughout the last 1000 years in that area.  My great grandparents home was sometimes called Poland and other times called Ukraine.  I found a really cool video on YouTube with a time lapse of the borders changing which helped me put the stories in perspective.  Check it out here if you’re interested.

My Grandma's China
My Grandma’s China

Memories Of My Grandmother Making Ukrainian Food

Initially I did not set out to post a borscht recipe because I felt it was such a familiar recipe and not really “my own recipe” but then I opened the boxes of my Grandmother’s china.  I was immediately transported to her kitchen with the smells of her delicious soup, cabbage rolls and pierogis. My memories of her lovingly making the Ukrainian food she grew up with and would serve to us at large family gatherings felt surprisingly fresh. 

Beet Soup Is Healthy, Easy and Comforting
Beet Soup Is Healthy, Easy and Comforting

I have regrets of not spending more time with her learning the recipes better.  I am thankful that my mom spent some time learning these special and meaningful recipes and that she has shared the recipes with me and sometimes makes them for our family gatherings now. (While you can’t buy my china in our shop, we do have a really great selection of vintage home and kitchen ware, you should pop by for a peek!)

To Make It Vegetarian Or Not

My grandma usually made her borscht vegetarian, likely borne of necessity during her parents time during the depression. Their subsequent immigration to Canada was not as easy as they had likely hoped and times were tough for many years.

Fresh Local Vegetables And Beef For Borscht Soup
Fresh Local Vegetables And Beef For Borscht Soup

I have made this borscht recipe is based on my mom’s version which includes beef.  Meaty, rich, sweet, tangy and savory. Full of healthy vegetables and at the same time warm and comforting.  Borscht is not a difficult soup, it just needs time to simmer. Although my favourite version is this one with beef, it is very easy and tasty to make it vegetarian (omit beef and substitute veggie stock)  and I have made it many times that way too. 

Hearty Comforting Winter Soup
Hearty Comforting Winter Soup

(For another peasant recipe that is a really delicious soup, try Potage Parmentier or Potato Leek Soup. A vegetarian wonder that is so much better than the sum of it’s parts!)

Potato Leek Soup, Vegetarian And Gluten-Free
Potato Leek Soup, Vegetarian And Gluten-Free

Winter Vegetables Make A Warm Rich Soup

Borscht is a great winter soup. Beets (and beet greens if you have them), carrots, onions and cabbage were/are easy to grow in the garden and they all keep well into winter.   Sometimes I will add a diced apple for extra sweetness, another easy to grow fruit that keeps well throughout the cold season.

Classic Garnishes For Beet Borscht

Serve with a dollop of sour cream or plain yogurt and garnish with dill, this is gorgeous, rich and comforting fall food at it’s best.

Classic Beet Borscht Recipe
Classic Beet Borscht Recipe

Cheers my friends, I hope you love this recipe as much as my family.

ox Sabrina

Ukrainian Beet Borscht With Beef

Beet and Beef Borscht

A great way to use winter vegetables and if your beets have their tops, use them in this soup too.  This is warm, hearty, sweet, savory and a touch sour, quick to prepare but needs to simmer for a few hours for the meat to become tender.  Alternatively you could make this in a slow cooker or in a Instant Pot pressure cooker. If you omit the beef, this only needs to simmer for 45 minutes and this is soup gets better with time so feel free to make it up to 3 days ahead.
4.91 from 11 votes
Print Pin Rate
Course: Dinner, Main Course, Soup
Cuisine: canadian, Ukrainian
Keyword: Beets, Borscht, Soup, Stewing Beef
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 6
Author: Sabrina Currie

Ingredients

  • 1-1 1/2 lb Stewing Beef, Cubed Short ribs work well too, but skim the fat during simmering
  • 1 tbsp Olive Oil
  • 1 Onion, Coarsely Chopped (1 Cup)
  • 2 Carrots, Diced 1/2″ (1 Cup)
  • 1/2 c Tomato Sauce
  • 1 tbsp Red Wine Vinegar
  • 6 c Beef Stock If you are using a store bought stock that is salty, use 4 c of stock and 2 c of water.
  • 2 c Beets, Diced 1/2″, (Green Tops Coarsely Chopped Optional) About 3 medium beets
  • 2 c Cabbage, Shredded
  • Salt And Pepper To Taste

Garnish

  • 3/4 c Sour Cream
  • 1 Small Bunch Dill, chopped

Instructions

  • Preheat a large, wide heavy bottomed pot on medium-high.  Once hot, add oil and then beef in one layer without crowding.  Let it brown without stirring until it is well caramelized, then flip and brown other sides.
    Browning Stewing Beef
  • Once beef is well browned, add onion and carrot, stirring gently.  This will create a bit of moisture and steam and will help loosen the brown bits on the bottom of the pan.  
    Mirepoix and Beef For Borscht
  • Add in tomato sauce, vinegar and stock, bring to a boil and then reduce heat to low and simmer 2 hours.
    Tomato Sauce, Vinegar and Beef Stock
  • Add in beets, beet tops if using and cabbage and simmer 1 more hour.  If the soup is reducing too much, put lid on for last hour. 
    Beets For Ukrainian Borscht Soup
  • Season with salt and pepper and then serve adding a dollop of sour cream and a sprinkling of dill to each bowl.   
    Delicious Hearty Beet Soup
Ukrainian Borscht Soup With Sour Cream And Dill
  • My Grandma's China
  • Beets and Grandma's China
  • Fresh Local Vegetables And Beef For Borscht Soup
  • Beet Greens Are Wonderful In Soup
  • Brown The Beef Well For A Rich Flavour
  • Carrots Onions Beef and Beets For Traditional Borscht
  • Tomato Sauce, Vinegar and Beef Stock
  • Beet Soup
  • Add The Cabbage And Beets Near The End
  • Steamy Yummy Comforting Soup For Autumn
  • Ukrainian Beet Borscht With Beef
  • Beet and Beef Borscht With Sour Cream and Dill

Ukrainian Borscht Soup With Sour Cream And Dill

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Related

Filed Under: Main Dish, Recipe, Soup and Stew, Vancouver Island, Vegetable Gardening Tagged With: Beef, Beet Soup, Beets, Borscht, British Columbia, Canadian, coastal cooking, easy, easy recipe, edible garden, gardening, kailyard, kitchen garden, pnw, PNW Food, Polish, potager, Recipes, Sabrina Currie, seasonal, slow food, soup, Stewing Beef, Ukrainian, Vancouver Island, West Coast, West Coast Food, West Coast Kitchen Garden

Reader Interactions

Comments

  1. Jessica

    November 13, 2018 at 9:04 am

    5 stars
    Love the family story inspiration behind this recipe – just lovely! Recipe looks so simple & comforting!

    Reply
    • SabCurrie

      November 13, 2018 at 8:47 pm

      Thank you Jessica, it is simple and easy but such a rich flavour. 💕

      Reply
  2. Denise from Urb’n’Spice

    November 13, 2018 at 11:02 pm

    5 stars
    I am a soup lover, so reading about your Ukrainian Borscht soup is so appealing to me, Sabrina. So hearty and chock full of vegetables – my kind of soup. I am looking forward to trying it. Many thanks for sharing.

    Reply
    • SabCurrie

      November 14, 2018 at 3:19 pm

      Thank you so much Denise! It is super healthy and even better if you make it ahead 🙂

      Reply
  3. Kristen Kaethler

    November 14, 2018 at 4:07 pm

    5 stars
    Sabrina, I love your version of borscht. It’ s such a great hearty soup, perfect for the weather.

    Reply
    • SabCurrie

      November 14, 2018 at 10:08 pm

      Thank you and yes! I totally agree, it is warm, comforting and full of umami goodness ❤️🧡💚

      Reply
  4. Corinna | Friendly Pantry

    November 15, 2018 at 10:03 am

    I’ve been wanting to make beet borscht! This recipe looks perfect and will accommodate our family’s allergies. Thank you!
    Corinna | Friendly Pantry

    Reply
    • SabCurrie

      November 15, 2018 at 1:59 pm

      That’s excellent, I’m so glad 🙂 thank you!

      Reply
  5. Nicole

    November 15, 2018 at 2:59 pm

    I love your story Sabrina, it reminded me of my own memories of family gatherings at my Ukrainian grandparent’s home … everyone enjoying Grandma’s borscht … except for me. Grandma putting a bowl in front of me while telling me, “Eat borscht. It is good, ” and me saying, “I don’t like Borscht Grandma.” Well I sure love it now! It is one of my favourite soups; I will have to try your version 🙂 ps: I love your Grandma’s china; so pretty. I bet it makes you smile each time you serve food in them while remembering your Grandma.

    Reply
    • SabCurrie

      November 15, 2018 at 3:02 pm

      Awww, thank so much for the kind words and funny story lol. I’m glad you like borscht now and ps. this is even better a day or two after you make it 💕

      Reply
  6. Leanne | Crumb Top Baking

    November 15, 2018 at 4:01 pm

    5 stars
    It’s so lovely that this recipe was inspired by your grandmother’s china! I love how kitchen time and food can conjure up the loveliest memories! Thanks for sharing Sabrina!

    Reply
    • SabCurrie

      November 15, 2018 at 4:11 pm

      Yes I so agree! Thank you so much 😊

      Reply
  7. mamasecretrecipes

    November 16, 2018 at 4:49 pm

    5 stars
    Such a hearty and comforting soup especially for winter. I have never tried making borscht and your version looks healthy and delicious. Memories of grandma’s food last forever. It was really interesting to see how the borders kept changing all through the last 1000 years.

    Reply
    • SabCurrie

      November 16, 2018 at 9:18 pm

      Thank you 😊 It’s such a fabulous soup and very delicious vegetarian as well by omitting the beef and using veggie stock as my grandma and great grandparents did. I sure agree, the changing borders were so interesting to see, really eye opening 😊

      Reply
  8. Colleen

    March 22, 2019 at 3:29 pm

    5 stars
    Growing up in the Kootenays, I was used to eating the Doukhobor borscht, which is delicious, but very different from this one. It wasn’t until I moved to the coast that I learned about the Ukranian version. Yours looks every bit as delicious, & I’m excited to try it!

    Reply
    • SabCurrie

      March 22, 2019 at 3:33 pm

      Thanks Colleen! Now I’m curious, wat is the difference in the Doukhobor version? I know the Ukrainian one sometimes doesn’t include meat likely because of a lack of it during war time.

      Reply
  9. Vanessa

    November 24, 2020 at 9:25 pm

    5 stars
    Recipes with a story and family history seem to taste the best. Thanks for sharing this special recipe!

    Reply
    • SabCurrie

      December 7, 2020 at 11:52 am

      You’re welcome Canessa, thanks for reading along 💕

      Reply
  10. Terri

    November 30, 2020 at 1:07 am

    5 stars
    I feel the same way about borscht as you do- I grew up with it too! This recipe looks divine! I see why that China inspired you to post this/ it’s gorgeous!!!

    Reply
    • SabCurrie

      December 7, 2020 at 11:52 am

      Thank ms Terri, it’s so nourishing isn’t it?!

      Reply
  11. Julia

    February 15, 2021 at 5:55 pm

    5 stars
    This is so comforting! I usually only eat beets cold in a salad, and I love the sweetness so I’m glad I now have another way to prep them!

    Reply
    • SabCurrie

      February 15, 2021 at 5:55 pm

      Awesome Julia! And apparently this soup is sometimes eaten cold too, in Latvia!

      Reply
  12. Chef Dennis

    February 16, 2021 at 12:56 am

    5 stars
    Yum! This Beet and Beef Borscht recipe looks so appetizing!

    Reply
  13. jill

    February 16, 2021 at 4:29 am

    5 stars
    I love how this recipe brings back memories for you. We loved the recipe! Thank you for sharing!

    Reply
    • SabCurrie

      February 16, 2021 at 7:18 am

      Thank you so much Jill! It was really fun to hear everyone’s comments and connect like that on family day. Thank you for sharing:-)

      Reply
  14. Addison

    February 20, 2021 at 3:39 pm

    5 stars
    I loved learning about your personal connection to this recipe! So special!

    Reply
    • SabCurrie

      February 21, 2021 at 1:15 pm

      Thank you so much Addison

      Reply
  15. Wendy Fields

    February 21, 2021 at 6:22 pm

    4 stars
    Sabrina, I watched your demonstration at the RBCM Family Day event. I made your beef borscht yesterday. I added the 1/2″ cubed beets (yellow beets instead of red) along with the cabbage an hour after I added the tomato sauce, vinegar & broth. After that first hour, the beets weren’t cooked. They weren’t cooked thru three and a half hours later, long after all the broth evaporated away and the cabbage was cooked down to nothing.

    Was I supposed to cook the beets before I added them?

    Reply
    • SabCurrie

      February 21, 2021 at 6:31 pm

      Oh no! Mine always cook within an hour. Did you cover the pot? I mistakenly said you did not to cover pot on air, I was a bit nervous, so without the lid, it may not have been hot enough. The other issue can be that old beets can take longer to cook. 3.5 hours is longer than even whole beets generally take, so I am not entirely sure what went wrong. If you make this again, use fresh looking beets, add in more water if needed and use a lid once you add beets. Thank you for letting me know and do let me know if you try again or have any more questions.

      Reply

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