This is one of my favorite meals from when I was growing up! My mom’s Borscht recipe can rival any restaurant’s recipe by far!
This soup can be eaten warm or cold, so it can be enjoyed on a hot summer day or a cold winter night. Not only is this soup beautiful to look at because of its crimson color, but it’s filled with healthy veggies, like cabbages, tomatoes, beets and carrots. Who doesn’t need more beets in their life?
This soup can be offered as a main course or as a soup course. I often would make a whole pot and then freeze most of it into individual servings to eat over the next month or two.
My twin toddlers love it too!
Warning: I would put something under your kids when they eat this soup. Beets are staining and so is this soup. Don’t pass up this soup because of the possible mess!
Health Benefits of Beets:
Beets are high in Vitamin C, fiber, and essential minerals like potassium (essential for healthy nerve and muscle function) and manganese (which is good for your bones, liver, kidneys, and pancreas). Beets also contain the B vitamin folate, which helps reduce the risk of birth defects.
Health Benefits of Cabbage:
It is full of vitamin K and anthocyanins that help with mental function and concentration. These nutrients also prevent nerve damage, improving your defense against Alzheimer’s disease, and dementia. Red cabbage has the highest amount of these power nutrients. It is also a very good source of manganese, dietary fiber, potassium, vitamin B1, folate and copper. Additionally, cabbage is a good source of choline, phosphorus, vitamin B2, magnesium, calcium, selenium, iron, pantothenic acid, protein, and niacin.
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How to Make Borscht Soup
- 3 pounds Stew Meat Or less depending on your preference
- 2-3 medium Beets Shred
- 3-4 medium Carrots Shred
- 3 medium to large Potatoes Peeled and diced (medium)
- 1 tablespoon olive oil For cooking the onions
- 2 medium Onions Cleaned and diced (small)
- 1 6 ounce Tomato paste
- 3/4 cup Water Add to tomato paste
- 1 medium Cabbage Chopped up (diced)
- 3 gloves Fresh Garlic Minced
- 1 teaspoon Peppercorns
- 1 tablespoon Sour cream Don't add to entire soup, just add a dollup to each individual bowl as desired.
- 1/4 teaspoon Parsley As desired, for garnish
Fill a large pot of water (2 quarts and boil). Once boiling, gently put the stew meat in the water. The meat will start to foam, take the foam off the top and then reduce the heat and cook it for 2 or more hours. The longer you cook it the softer the meat will become and more favorable your soup will be. You can even cook on a lower heat all night.
While your meat is cooking, cut up your potatoes (to your size preference). I normally do a medium size dice, 1 inch cubes or smaller. I like smaller potatoes in my soup.
After at least one hour of cooking your meat, place your diced potatoes and put them in the water to soften. Partially cover your pot and simmer (low simmer) for another hour or more.
Add salt and peppercorns. Salt to taste.
When I cook this recipe, I made it easier on myself and I used the grater function on my food processor. It took me 30 seconds to grate the carrots and beets.
At least 30 minutes before you want to serve your soup, saute the grated beets and carrots in a medium size pan. The goal is to soften the beets and carrots, and this step will add complexity to your soup.
Once the beets and carrots are soft, add the minced garlic and cook for 2 more minutes.
You can remove the beets and carrots for now, and re-heat your pan with some oil over medium heat. No need to wipe down your pan. Add the onion, and cook until translucent over medium to low heat. Stir in the contents from both pans into your pot. Stir until blended well.
Add your tomato puree to your pan and cook for a few minutes.
Add your water to your pan and cook for another minute or two or until it boils. Then add entire mixture to the soup.
Chop up your cabbage. Next time, I would dice up the cabbage more.
With about 20+ minutes before you want to serve the soup or anytime before, add the cabbage to the soup. You want the cabbage to have at least 20 minutes of cooking before serving to soften the cabbage.
Check the softness of the meat and potatoes before serving.
Ladle your soup into serving bowls, and garnish with sour cream, if desired, and fresh parsley. Remove the peppercorns before serving to children.
Pumpernickel bread is a great accompaniment to borscht soup.