Meat Borscht

Average: 4.3 (3 votes)
(3 votes)
Meat Borscht
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Health Score:
8,7 / 10
1 hr
ready in 3 h. 20 min.
Ready in


1 bunch Soup vegetables (carrot, parsnip, leek or other aromatic vegetables such as onion and celery)
500 grams Beef (lean soup meat)
300 grams Beets
2 Tbsps vegetable oil
1 Tbsp sugar
1 Tbsp Vinegar
100 grams Tomato paste
2 onions
150 grams carrots
1 Parsnip
25 grams butter
125 grams potatoes
350 grams Green cabbage
2 garlic cloves
5 black peppercorns
2 bay leaves
100 grams sour Whipped cream
1 Tbsp chopped Dill
1 Tbsp chopped parsley
How healthy are the main ingredients?
BeefcarrotpotatoTomato pasteWhipped creamsugar

Preparation steps


Rinse, trim and chop the soup vegetables and bring to a boil in a large pot with the meat and about 2 liters (approximately 2 quarts) of water and some salt. Reduce to a simmer and cook until the meat is tender, about 1 1/2 hours. Lift the meat from the broth, chill, and cut into cubes. Set the broth aside.

Peel the beets and cut into thin strips. Heat the oil in a skillet and saute the beets briefly. Stir in the sugar, vinegar and tomato paste, cover and simmer 30 minutes. Set aside.

Peel and grate the onions, carrots and parsnip.


Heat the butter in a pan. Peel and dice the potatoes. Rinse the cabbage, cut out the hard core and cut the cabbage into thin strips. Add to the pan along with the broth, cover and simmer 15 minutes.

Peel and finely chop the garlic and add to the pan along with the beets, onions, carrots, parsnip, peppercorns and bay leaves and the meat and simmer 10 minutes., season to taste. Remove the bay leaves. Garnish with sour cream, sprinkle with herbs and serve.