Kittencal's Beef Borscht Recipe

Name: Kittencal's Beef Borscht
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs sirloin (cut into 1-inch cubes can use more than 2 pounds if desired); 3 -4 tablespoons bacon fat (can use oil); 3 potatoes, peeled and chopped; 5 large fresh beets (peeled, sliced or chopped, use ONLY fresh beets!); 10 cups water, divided; 2 medium onions, chopped; 2 -3 tablespoons minced fresh garlic (or to taste); 1 (6 ounce) can tomato paste; 1 teaspoon crushed red pepper flakes (or to taste); 2 large carrots (peeled and chopped or sliced); 2 stalks celery, finely diced; 1 small cabbage (shredded or use red cabbage or both); 1 (28 ounce) can stewed tomatoes (with juice); 1 (10 ounce) can tomato soup, undiluted (even better, use 2 cans!); 4 cups canned beef broth; 2 -4 teaspoons fresh dill weed (optional or to taste); 2 tablespoons cider vinegar; 2 tablespoons brown sugar (or to taste); salt & freshly ground black pepper (to taste); sour cream (to taste)

Servings: persons

2 lbs sirloin (cut into 1-inch cubes can use more than 2 pounds if desired)
3 -4 tablespoons bacon fat (can use oil)
3 potatoes, peeled and chopped
5 large fresh beets (peeled, sliced or chopped, use ONLY fresh beets!)
10 cups water, divided
2 medium onions, chopped
2 -3 tablespoons minced fresh garlic (or to taste)
1 (6 ounce) can tomato paste
1 teaspoon crushed red pepper flakes (or to taste)
2 large carrots (peeled and chopped or sliced)
2 stalks celery, finely diced
1 small cabbage (shredded or use red cabbage or both)
1 (28 ounce) can stewed tomatoes (with juice)
1 (10 ounce) can tomato soup, undiluted (even better, use 2 cans!)
4 cups canned beef broth
2 -4 teaspoons fresh dill weed (optional or to taste)
2 tablespoons cider vinegar
2 tablespoons brown sugar (or to taste)
salt & freshly ground black pepper (to taste)
sour cream (to taste)

1
Heat oil and butter (or bacon fat) in a Dutch oven or large pot over medium heat; add in the beef cubes and brown well on all sides, remove to a bowl (leave the fat in the pot).
2
In a separate cooking pot add in diced potatoes, sliced beets and 5 cups water (making certain to use enough water to cover the veggies) bring to a boil and cook over medium heat, cooking until JUST fork-tender (about 10-15 minutes do not overcook as they will cook more in the soup).
3
Using a slotted spoon remove the potatoes and beets to a bowl; set aside (DO NOT discard the cooking water from the potatoes and beets).
4
While the potatoes and beets are cooking, add the onions, garlic and chili flakes to the pot with the oil; cook for 5-6 minutes or until the onions are softened, stirring constantly.
5
Add in the tomato paste; cook stirring for 1 minute.
6
Add in carrots, celery, cabbage and all the water from the cooked potatoes and beets.
7
Add in the remaining 5 cups water, 4 cups beef broth, the browned beef, cooked potatoes and beets, stewed tomatoes with juice, tomato soup, dill weed, cider vinegar, brown sugar, salt and pepper; bring to a boil, then reduce heat, simmer on low heat covered for about 1 hour or until the beef is very tender.
8
If the soup is too thick add in a little more water.
9
Adjust seasonings to taste.
10
Ladle into bowls and top with sour cream.

641

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 lbs sirloin (cut into 1-inch cubes can use more than 2 pounds if desired), 3 -4 tablespoons bacon fat (can use oil), 3 potatoes, peeled and chopped, 5 large fresh beets (peeled, sliced or chopped, use ONLY fresh beets!), and more.

Yes, Kittencal's Beef Borscht falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kittencal's Beef Borscht

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions