Hearty Cabbage Borscht with Beef

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Nelli

My family grew up eating Borscht back in Russia, my mom use to make it for us all the time. If you think of borscht as the classic deep red beet soup, you might be surprised to learn that many Eastern European families also make borscht without beets. I never really liked the red beet borscht, so I created my own version of borscht. It is packed with lots of flavor with a rich savory broth, tender beef and I add a kick of spice to it. It’s a simple, nourishing soup that has been enjoyed for generations.

This Borscht is especially popular in Ukrainian, Russian, and Mennonite kitchens where seasonal vegetables and simple ingredients create a hearty meal. I love to use my own vegetables from the garden it’s deeply comforting, and perfect with a slice of fresh sourdough bread and one tablespoon of sour cream.

What You’ll Need:

  • 1 lb beef: Pot roast or sirloin really whatever kind of beef you have
  • 2-3 Tbsp salt
  • 1 Tbsp black pepper
  • 1 Tbsp dried oregano and thyme
  • 2 Tbsp tomato paste
  • 1 medium onion, finely diced
  • 2 carrots, grated
  • 1 red bell pepper, diced
  • 3 medium potatoes, peeled and sliced into bite-sized pieces
  • 1 can of diced tomatoes
  • 1 bay leaf
  • 2 Tbsp kraft cheez whiz (melted cheese the secret ingredient)
  • 2 Tbsp sriracha hot sauce

How to Make the Borscht:

  • Boil the beef: After soaking the beef in cold water, pat dry and cut it into bite size pieces, and bring a large pot filled halfways with salted water to boil. Remove the foam as soon as it boils. Simmer the beef for at least 1 hour until very tender. Periodically skimming off any foam that rises to the top.
  • Meanwhile dice the onions and red bell pepper, grate the carrots, and slice the green cabbage. Sautee in a frying pan for about 5 minutes or until softened, using 1 tbsp of olive oil. Peel the potatoes and cut it into bite-size pieces.
  • Add vegetables: Once the meat is tender and cooked through, add the sauteed vegetables to the pot. Add 1 can of diced tomatoes, diced potatoes, 2 Tbsp of tomato paste, 2 Tbsp of melted cheese, 2 Tbsp sriracha hot sauce, 1 bay leaf, remaining 2 Tbsp of salt, 1 Tbsp of black pepper and 1 Tbsp of dried oregano and thyme. Bring everything to a light boil. Cook the soup for 30 minutes until potatoes can be easily pierced with a fork.
  • Serve: Traditionally served with 1 Tbsp of sour cream if desired and crusty bread. The soup develops more flavor when rested over several hours.

If you have tried out this recipe please comment below, I would love to hear your feedback.

Recipe created by author.

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Hearty Cabbage Borscht with Beef

This cabbage borscht without beets is a comforting and budget-friendly Eastern European soup made with cabbage, beef, potatoes, carrots, and a flavorful broth. A simple homemade recipe perfect for cozy dinners and traditional comfort food lovers!
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: European, Russian, Ukrainian
Calories: 178
Ingredients Equipment Method

Ingredients
  

  • 1 lb Beef (pot roast or sirloin whatever kind of beef you have)
  • 2-3 Tbsp Salt
  • 1 Tbsp Black pepper
  • 1 Tbsp Dried oregano
  • 1 Tbsp Dried thyme
  • 2 Tbsp Tomato paste
  • 1 medium Onion, diced
  • 2 medium Carrots, grated
  • 1 Red bell pepper, diced
  • 3 medium Potatoes, peeled and sliced into bite-size pieces
  • 1 can Diced tomatoes
  • 1 Bay leaf
  • 2 Tbsp Kraft cheez whiz (melted cheese the secret ingredient)
  • 2 Tbsp Sriracha hot sauce

Equipment

  • 1 Dutch oven pot

Method
 

  1. Boil the beef: After soaking the beef in cold water, pat dry and cut it into bite size pieces, and bring a large pot filled halfways with salted water to boil. Remove the foam as soon as it boils. Simmer the beef for at least 1 hour until very tender. Periodically skimming off any foam that rises to the top.
  2. Meanwhile dice the onions and red bell pepper, grate the carrots, and slice the green cabbage. Sautee in a frying pan for about 5 minutes or until softened, using 1 tbsp of olive oil. Peel the potatoes and cut it into bite-size pieces.
  3. Add vegetables: Once the meat is tender and cooked through, add the sauteed vegetables to the pot. Add 1 can of diced tomatoes, diced potatoes, 2 Tbsp of tomato paste, 2 Tbsp of melted cheese, 2 Tbsp sriracha hot sauce, 1 bay leaf, remaining 2 Tbsp of salt, 1 Tbsp of black pepper and 1 Tbsp of dried oregano and thyme. Bring everything to a light boil. Cook the soup for 30 minutes until potatoes can be easily pierced with a fork.
  4. Serve: Traditionally served with 1 Tbsp of sour cream if desired and crusty bread. The soup develops more flavor when rested over several hours.

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