Beef Borscht with Sour Cream & Dill

Hello, Soup Season! Let’s Make Magic with Beef Borscht

Hey there, fellow flavor adventurer! Clara here, your kitchen companion from Unknown. Is there anything more soul-soothing than a steaming bowl of soup when the air gets crisp? Today, we’re diving into a pot of pure comfort: my Beef Borscht with Sour Cream & Dill. This isn’t just soup; it’s a vibrant, ruby-hued hug in a bowl that’ll make your kitchen smell like a cozy Eastern European bistro. Imagine tender shreds of beef swimming with sweet roasted beets, earthy root veggies, and aromatic herbs, all simmered in a rich beef broth. And that crowning glory? A luscious swirl of cool sour cream and a confetti of fresh dill that cuts through the richness like sunshine. It’s rustic, deeply nourishing, and proof that healthy food can be ridiculously exciting. Whether you’re resetting after a busy week or craving something deeply satisfying on a chilly night, this borscht delivers. It’s packed with whole ingredients but tastes like pure indulgence. Ready to cook something that makes your taste buds dance? Grab your biggest pot – let’s get simmering!

Grandma’s Apron & My Beet-Stained Hands

This recipe takes me straight back to my grandma’s tiny, steam-fogged kitchen. She wasn’t Ukrainian by birth, but she married into a family that adored borscht, and she mastered it with fierce love. I remember being six years old, perched on a wobbly stool, my hands permanently stained pink from peeling beets (she insisted pre-roasted was cheating!). She’d let me drop bay leaves into the giant pot like they were secret treasures, whispering, “Clara, good soup needs patience and stories.” Hers always simmered for hours, filled with tales of my grandpa’s farm childhood. My version is quicker, leaning on roasted beets for depth and leftover beef for ease, but that earthy-sweet aroma? Instant time travel. Every time I make it, I see her wiping her hands on that flour-dusted apron, smiling as she plopped a huge dollop of sour cream into my bowl. It’s more than soup; it’s a ladleful of warmth, resilience, and the magic that happens when simple ingredients simmer together with love. That’s the spirit I pour into every pot at Unknown!

Beef Borscht with Sour Cream & Dill

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• Author: clarawhitmore
• Total Time: 1 hr 50 mins
• Yield: 6–8 servings 1x

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Description

A rich, comforting soup made with tender beef, sweet roasted beets, and hearty vegetables, finished with a swirl of sour cream and fresh dill for a classic Eastern European flavor.

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Ingredients

Scale 1x2x3x

• 2 tbsp oil
• ½ head green cabbage, chopped
• 2 celery stalks, chopped
• 2 leeks, cleaned and chopped
• 2 carrots, chopped
• 2 parsnips, chopped
• 1 tbsp tomato paste
• 1 bay leaf
• 1 tsp dried thyme
• 10 cups beef broth
• 4 roasted beets, diced
• 1 ½ lbs beef stew meat, cubed
• 2 tbsp red wine vinegar
• Salt and pepper, to taste
• Sour cream, for serving
• Fresh dill, chopped, for garnish

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Instructions

1. In a large soup pot, heat oil over medium heat. Brown beef cubes on all sides, then remove and set aside.
2. In the same pot, add cabbage, celery, leeks, carrots, and parsnips. Cook for 5–7 minutes until vegetables start to soften.
3. Stir in tomato paste, bay leaf, and thyme, cooking for 1 minute to release flavors.
4. Return beef to the pot and pour in beef broth. Bring to a boil, then reduce to a simmer and cook for 1–1.5 hours, until beef is tender.
5. Add diced roasted beets and red wine vinegar. Simmer for another 10–15 minutes to meld flavors.
6. Season with salt and pepper to taste. Remove bay leaf before serving.
7. Ladle into bowls and top with a dollop of sour cream and fresh dill.

Notes

• For deeper flavor, roast beets ahead of time by wrapping in foil and baking at 400°F (200°C) for 45–60 minutes.
• Adjust vinegar to taste for a more tangy borscht.
• This soup tastes even better the next day after the flavors meld.
• Can be made in a slow cooker: brown beef and sauté vegetables first, then cook on low for 6–8 hours.

• Prep Time: 20 mins
• Cook Time: 1 hr 30 mins
• Category: Soup
• Method: Stovetop
• Cuisine: Eastern European

Nutrition

• Serving Size: 1 serving
• Calories: 290
• Sugar: 7g
• Sodium: 760mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 4g
• Protein: 22g
• Cholesterol: 65mg

Keywords: beef borscht, beet soup, Eastern European soup, dill and sour cream soup, hearty winter soup

Your Borscht Toolkit: Ingredients & Genius Swaps

• 2 tbsp oil (avocado or olive) – Our flavor foundation! Avocado’s high smoke point is perfect for sautéing. Olive oil adds fruitiness. Use what you love!
• ½ head green cabbage, chopped – Adds crunch and body. Swap in Savoy cabbage for tenderness, or use shredded Brussels sprouts for a fun twist!
• 2 celery stalks, chopped & 2 leeks, cleaned and chopped (white/light green parts) – The aromatic dream team! Leeks add sweet onion notes (soak chopped leeks in water to remove grit!). No leeks? Use 1 large yellow onion.
• 2 carrots, chopped & 2 parsnips, chopped – Earthy sweetness and heartiness! Parsnips add a lovely nutty depth. Swap one with a chopped sweet potato if needed.
• 1 tbsp tomato paste – Our umami bomb! It deepens the broth’s richness. Double it if you’re a flavor daredevil!
• 1 bay leaf & 1 tsp dried thyme – Classic herbal notes. Fresh thyme sprigs? Use 1 tbsp! No bay leaf? A pinch of dried oregano works.
• 10 cups beef broth – The soul of the soup! Use low-sodium to control salt. For a lighter vibe, half beef/half veggie broth works wonders.
• 4 roasted beets, diced – The STAR! Roast ahead (wrap whole beets in foil; 400°F for 60-75 mins). Pre-roasted from the store? Lifesaver! *Chef’s tip:* Wear gloves to avoid pink hands!
• 2 cups shredded cooked beef – Leftover pot roast or brisket is PERFECT. Short on time? Grab a rotisserie chicken for a “Blushing Chicken Borscht” twist!
• Salt and black pepper to taste – Season in layers! Taste after simmering veggies, then again after adding beef/beets.
• Sour cream & chopped fresh dill, for topping – Non-negotiable for that creamy/cool/fresh finish! Vegan? Coconut yogurt or cashew cream + parsley work. Dill stems? Save them for broth or stocks!

See? Flexible and forgiving! This is your borscht – make it sing for you.

Let’s Build That Beautiful Borscht! (Step-by-Step)

1. Sizzle Your Aromatics: Heat the oil in your largest soup pot/Dutch oven over medium heat. Toss in the chopped cabbage, celery, leeks, carrots, and parsnips. *Chef’s Hack:* Chop everything roughly the same size (about ½-inch pieces) for even cooking! Stirring occasionally, let them soften and get friendly for about 10 minutes. You’re not looking for color, just a slight wilt. This step builds SO much flavor – don’t rush it! *Tip:* If things stick, add a splash of broth.
2. Deepen the Flavor Base: Push the veggies aside to make a little clearing in the center of the pot. Plop the tomato paste into that spot and let it sizzle for 30 seconds – this caramelizes it slightly, unlocking incredible depth! Now, stir it thoroughly into the veggies. Sprinkle in the dried thyme and drop in the bay leaf. Give it all a good stir until fragrant, about 1 minute. *Chef’s Secret:* Smell that? That’s the magic starting!
3. Simmer the Soul: Carefully pour in the beef broth. Give it a big stir, scraping up any tasty bits stuck to the bottom. Bring the pot to a gentle simmer (small bubbles, not a rolling boil). Reduce the heat to medium-low, partially cover, and let it bubble happily for 30 minutes. *Key Tip:* Skim off any foam that rises at the start for a clearer broth! This time lets the veggies become tender and the flavors meld beautifully.
4. Add the Stars & Finish Strong: Now, stir in your glorious roasted beets and that succulent shredded beef. Let the pot simmer, uncovered, for another 15 minutes. *Why uncovered?* This allows the broth to concentrate slightly and lets the beets infuse their vibrant color throughout! Taste it! This is where you become the boss. Season generously with salt and freshly ground black pepper until it makes your eyes light up. *Chef’s Note:* The beets will bleed their gorgeous color – embrace the pink!
5. Rest is Best (Seriously!): Turn off the heat. Fish out the bay leaf and discard it. Let the borscht rest for 10-15 minutes before serving. *Why wait?* This rest time lets the flavors harmonize perfectly and brings the soup to the ideal eating temperature. Trust me, it tastes even better!

Plating Your Pink Perfection

Ladle that gorgeous, ruby-red borscht into deep, warm bowls. The contrast against white ceramic is stunning! Now, the crowning jewels: Grab a generous dollop of cool sour cream. Plop it right in the center. *Pro Move:* Use the back of a spoon to gently swirl it outwards, creating a beautiful marbled effect. Then, shower it liberally with fresh, fragrant chopped dill. The green against the pink is pure edible art! Want extra crunch? A sprinkle of toasted caraway seeds or a side of crusty rye bread for dunking is heavenly. Serve immediately and watch those smiles appear!

Mix It Up! Borscht Your Way

• Vegetarian Vibrance: Swap beef broth for robust mushroom or vegetable broth. Omit the beef and add 1.5 cups cooked brown lentils or white beans for protein. Double the roasted beets!
• Tangy Twist: Love a zing? Stir in 1-2 tbsp apple cider vinegar or fresh lemon juice with the beets and beef. Top with horseradish-spiked sour cream!
• “Clean Out the Fridge” Borscht: Got turnips, rutabaga, or a lonely potato? Chop ’em up and toss them in with the initial veggies! Add a handful of spinach or kale 5 mins before serving.
• Instant Pot Speed Run: Use Sauté function for Steps 1 & 2. Add broth, lock lid, cook on High Pressure 10 mins. Quick release, add beets/beef, simmer (Sauté mode) 5 mins.
• Ukrainian-Inspired: Add 1 peeled, diced potato with the broth. Serve with pampushky (garlicky rolls) instead of bread. Add 1 clove minced garlic when sautéing veggies.

Clara’s Kitchen Confessions & Tips

This recipe is my *evolved* love letter to Grandma’s marathon borscht sessions. My biggest change? Embracing roasted beets upfront! Roasting concentrates their sweetness and gives that incredible depth without needing hours on the stove. Using leftover beef? Total game-changer for busy lives (shhh, don’t tell Grandma!). Funny story: The first time I made this solo, I underestimated the beet juice… my white kitchen towels looked like a crime scene! Lesson learned: Aprons AND gloves are mandatory. 😉 Over time, I’ve leaned into the veggie prep being rustic – perfect chops aren’t required, just good vibes! And that rest time? Non-negotiable now. It transforms it from “good soup” to “OH WOW soup.” This pot is forgiving – taste, tweak, make it yours. That’s the Unknown spirit!

Your Borscht Questions, Answered!

Q: My borscht isn’t very red! What happened?
A: Color panic? Breathe! Beet color can vary. Ensure your beets were fully roasted (fork-tender). Adding them later preserves vibrancy. Acid (like vinegar or lemon juice) can brighten the color – stir in 1 tsp with the beets. Also, using golden beets? You’ll get a sunny orange hue – equally gorgeous!

Q: Can I make this borscht ahead?
A: Absolutely! Borscht tastes even BETTER the next day as flavors marry. Cool completely, store airtight in the fridge for up to 4 days. Reheat gently on the stove. *Note:* The color might deepen. Add toppings fresh when serving.

Q: The soup tastes a bit flat. How can I fix it?
A: Flat soup needs a flavor boost! First, check your seasoning – more salt or pepper often does the trick. Add a splash of acidity (1-2 tsp vinegar or lemon juice). A teaspoon of honey or brown sugar can balance if it’s too tart. Need umami? A dash of soy sauce or Worcestershire (check GF if needed) works wonders.

Q: Can I freeze borscht?
A: Yes, but with caveats! Freeze *before* adding sour cream/dill. Cool completely, freeze in airtight containers for up to 3 months. Thaw overnight in the fridge. Reheat gently. The texture of potatoes (if added) or cabbage may soften slightly, but flavor remains great.

Nourishment in Every Spoonful (Approx. per serving)

Calories: ~420 | Protein: 28g | Carbs: 28g | Fat: 22g | Fiber: 6g | Sugar: 10g | Sodium: ~900mg
*Note: Sodium varies greatly by broth used. Always adjust salt to taste and dietary needs! This soup is rich in iron (beef, beets), Vitamin A (carrots), and antioxidants (beets). The sour cream adds calcium and healthy fats. A truly balanced, feel-good meal!