Jen's Beefy Beet Borscht

Name: Jen's Beefy Beet Borscht
Prep time: 30 min
Cook time: 5 h 15 min
Total time: 5 h 45 min
Yield: 10 servings
Cuisine: Jewish, Polish, Russian
Ingredients: 3 lb Beef; 3 whole Beet; 1 tsp Black Pepper; 3 stalk Celery; 4 cups Diced Carrots; 4 cups Diced Potatoes; 15 oz Diced Tomatoes; 3 tbsp Minced Garlic; 1 whole Onion; 2 tbsp Paprika; 3 tbsp Salt; 0.5 whole Shredded Green Cabbage; 6 oz Tomato Paste; 2 qt Water

Soup 🍲 Jewish 🇮🇱Polish 🇵🇱Russian 🇷🇺 Halal 🕌Clean Eating

Jen's Beefy Beet Borscht brings a rich, ruby broth layered with tender beefy notes and the earthy sweetness of beets. Potatoes, carrots, and cabbage add hearty comfort while paprika and tomatoes round out a balanced, warming bowl. Serve it for a cozy family dinner or a make-ahead weekend soup that tastes even better the next day.

Prep30 mins
Cook5 hrs 15 mins
Serves10
DifficultyMedium

1

Place the soup bones and water in a large pot; bring the water to a boil, then lower the heat to medium-low and let it simmer for 4 hours.
2

Take the soup bones and meat out of the pot; set them aside until cool enough to handle. Skim the fat from the surface of the broth. Add the potatoes, carrots, celery, beets, onion, garlic, salt, paprika, and ground black pepper to the broth. Bring the broth back to a boil, reduce the heat to medium-low, and simmer until the vegetables are tender, about 1 hour more.
3

Remove the meat from the soup bones and return it to the soup. Discard the bones and fat. Stir the cabbage, diced tomatoes, and tomato paste into the soup. Keep simmering until the cabbage is tender, about 15 minutes.