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Really delicious. Will make again but will likely go with a more tender cut of beef.
Can you use the stalks as well? If I remember correctly, that is how we made it.
Do you mean the stems of the beets, Patricia? They are edible, but tough before they’re cooked. Cut them into 2″ segments to shorten those fibers, and enjoy the extra veg power!
Great recipe. We have made an abbreviated version of this twice, using only beef broth from a carton, no soup bones or stew meat, and it came out great, plenty hearty. Today we are making the full recipe, with bones and meat, for the first time. I’m sure it will be good.
I’ve been looking for a borscht recipe that was similar to the ones I tried in Lithuania. It’s a win.
And tell that Andy guy he’s awesome!!!
If you don’t use a beef shank but instead use a more tender cut of meat, I’m guessing you don’t need to cook as long as outlined in step 2.?
Also, how do you suggest reheat game?
Hi Carol, correct, if you use a different cut of meat, you may not need to simmer it for 1-1/2 hours for it to be tender. If you’d like to reheat the soup, don’t add the sour cream until right before serving. Reheat it by bringing it to a rolling boil.
I’ve made this about 5 times now and I always feel like I should have made more (after the first time, I’ve always made a double batch) Its a bit time consuming but SO worth it. I think I could actually live off of this stuff and never get bored.
So glad to find a fellow borscht-lover! Thank you for your comment Claire, happy cooking!
It may be Summer but early beets inspired me to make Borscht. Oh my. This is the best I’ve ever had. I wouldn’t change anything.
Fantastic, Maryellen, I’m so happy you like the borscht!
Growing up in rural northern Alberta, borscht was coveted dish inherited from the old country and best prepared fresh from the garden during the later half of the short but intense summer months with Mrs. Dzivinski’s magic version surpassing all others.
So great! I’d never made or even had borscht before, but I figured I love beets so much, that I was sure to like this too. And how right I was! Even my dad’s girlfriend, who didn’t think she really liked beets, loved it! Plus we were able to have it as leftovers for a few days :)
Thanks for your comment, Peach, I’m so glad you and your family liked the soup!
Is this served cold? Perhaps I’m thinking of another beet soup…..?
Borscht can be served hot OR chilled. So you are not mistaken! Usually chilled borscht recipes are pureed, but not always. There are 1,000 variations on this wonderful soup, and we love them all. Here’s a recipe for a chunky chilled soup.
This recipe is particularly delicious served cold with lots of sour cream swirled in.
So many extra steps. Borscht is the soup of my childhood and is an easy meal to cook. This recipe just made it SO much more complicated than it is.
Olga, what is your recipe?
I agree Olga, I make Borscht all of the time. Brown cheap stew meat in pot add onions and broth and chopped veggies. no roasing in oven required. Beets and dill … yum.
I think roasting the vegetables is what sets this recipe above others. The roasted veggies have an intensified flavour and the soup doesn’t taste “boiled”. Really very gourmet and a great dish to serve to guests!
I make this all the time. Love it. The only thing I add is some smoked sausage ( the farmers sausage from Costco) I find it is best for this. Cut into small pieces and fry up with the beef after the beef has cooked for few minutes. Just adds a bit more flavour.
What a terrific idea, Trish, thank you for sharing!
This may not be the healthiest stew I’ve ever made, but it was tasty, and it definitely had a lot of veg. I like how the beets flavor the whole dish. I used chuck roast because I couldn’t get my hands on shank, and it turned out fine. Chuck is fairly fatty. This turned out to be not too rich. I think it would be fine with a leaner cut if that’s your preference.
?? There is absolutely NOTHING “unhealthy” about this soup!
Second try at borscht. This recipe was excellent. I will make it again. First time I was winging it and made the crazy decision to pressure can it. Was a soggy mess and tasted muddled like Campbell’s soup, worst of all the ruby red color disappeared! I’m guessing this is why you don’t see canned borscht on the shelves. Made as much as you really plan on having and store up to a week. Don’t waste time between cooking and storing to avoid contamination. Reheat well!
Hi JB, good to know about the pressure canning, thanks for sharing! Have you tried freezing the soup? I haven’t tried to freeze it yet, but it should work fine if you are looking for a way to store the excess from a batch.
Love it. I make it for Russian and Ukrainian friends.
I just had to chime in now and say I have been making this recipe for a few years now with my fall garden harvest. For me this harkens colder temperatures much like pumpkin spice lattes and chili does for others . This recipe calls to my Pollock soul (and I appreciate it because I never had a Polish relative to teach me)!
I can’t STAND beets. They are in my top five worst foods ever. But my kid was begging for borscht and so I tried this recipe. First of all, you don’t taste the beets at all, but it has a pretty color. Second, the recipe is really good! The dill gives it a great flavor with the vegetable mixture. I’d definitely make this again.
Yay, a new beet convert! (At least in borscht)
Great recipe! Very flavourful. I prefer my vegetables cut smaller so I cube the poatoes and onions into small pieces and grate the beets and carrots. Aunt B
Only problem is, it’s not kosher for our Jewish friends, whose scripture forbids meat and dairy being used together. To this non-kosher guy, it looks delish, though.
I think the only dairy here is sour cream which is mainly just optional garnish. This soup is amazing without sour cream. Haven’t tried this recipe exactly but I make borsch all the time. Not everyone eats with sour cream.
This is excellent without the sour cream too – give it a try!