Borscht Recipe with Meat
View original ↗
Natasha's Kitchen · by Natasha of NatashasKitchen.com★ 5.0 (248)

Borscht Recipe with Meat

NUTRITION · PER SERVING120M COOK
CAL 11%·PRO 29%
CARBS 16G28% OF CAL
4G FIBER0G ADDED0G INTRINSIC4G OTHER8G TOTAL SUGAR
FAT 12G47% OF CAL
5G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty Eastern European beet soup with tender beef, root vegetables, and cabbage. Complex and warming, typically served with sour cream and fresh herbs.

mainsoupbeefgluten free
View the full recipe on Natasha's Kitchen →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 8
  • 1 lb Beef: sirloin (stew meat, or whatever kind of beef you like, really (bone-in or boneless *see note))
  • 14 cups cold water
  • 1 Tbsp salt + more to taste
  • 2 large or 3 medium beets (washed, peeled and grated)
  • 4 Tbsp olive oil
  • 1 Tbsp vinegar
  • 1 Tbsp sugar
  • 2 Tbsp tomato sauce (or paste (or 3 Tbsp ketchup))
  • 1 Tbsp unsalted butter
  • 1 medium onion (finely diced)
  • 2 carrots (grated)
  • 2 large or 3 medium potatoes (peeled and sliced into bite-sized pieces)
  • 1/2 head of small cabbage (sliced)
  • 2 tomatoes (peeled and diced (**see note))
  • 2 bay leaves
  • 1/4 tsp freshly ground pepper
  • 1/4 cup chopped fresh parsley + more for garnish
  • 2 cloves garlic (pressed)
  • Garnish: Sour cream and fresh sprigs of parsley or dill.
PREP
30M
SODIUM
1036MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.