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Siberian Beef Borscht with Beets and Vegetables

A hearty first course from affordable, wholesome ingredients! This easy recipe makes a rich Siberian beef borscht with vegetables and spices — sure to please and to surprise you with its wonderful flavor! (Borscht is the classic beet soup of Eastern Europe.)

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Beetroot soup with beef and vegetables in Siberian style
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Beetroot soup with beef and vegetables in Siberian style
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 30 % 3 g
Fats 30 % 3 g
Carbohydrates 40 % 4 g
52 kcal
GI: 80 / 0 / 20

Cooking method

  1. Step 1:

    Step 1

    Want an easy, fragrant, hearty borscht with beef brisket that everyone will love? Start by gathering all your ingredients and spices for this rich, homestyle Siberian beef-and-vegetable borscht.

  2. Step 2:

    Step 2

    Pour 2.5 liters (about 10 cups) of cold water into a large (5-quart) pot, set it on the stove, and add 500 g of well-rinsed beef brisket, a piece of peeled carrot, and half a peeled onion.

  3. Step 3:

    Step 3

    Turn the heat to high, cover the pot, and bring the water to a boil.

  4. Step 4:

    Step 4

    For the vegetable base, coarsely grate one carrot and one large beet, then slice one onion into half-rings. Heat 3 tablespoons of vegetable oil in a skillet, add the grated carrot and sliced onion, and sauté, stirring, until the onion is translucent.

  5. Step 5:

    Step 5

    Add the grated beet to the skillet and continue simmering the vegetables over medium heat, stirring occasionally.

  6. Step 6:

    Step 6

    Blanch one medium tomato in boiling water, peel it, and dice it small. Add it to the skillet, stir everything together, and keep simmering.

  7. Step 7:

    Step 7

    Skim the foam off the boiling broth, cover the pot, and continue cooking the beef over medium heat for 1 hour.

  8. Step 8:

    Step 8

    Slice one red bell pepper into half-rings, add it to the skillet, stir everything together, and continue simmering over medium heat for about 2 minutes.

  9. Step 9:

    Step 9

    Add 2 cloves of pressed garlic, 1/2 teaspoon of sugar, and salt to taste, and stir everything together.

  10. Step 10:

    Step 10

    Add 2 ladlefuls of meat broth to the skillet, cover it, and continue simmering the vegetables over the lowest heat for about 5 to 7 minutes.

  11. Step 11:

    Step 11

    Cut 200 g of green cabbage into strips and dice 4 medium potatoes into small cubes.

  12. Step 12:

    Step 12

    Lift the cooked meat out of the pot, take it off the bone, and cut it into small pieces.

  13. Step 13:

    Step 13

    Add the diced potatoes to the pot of broth and bring it to a boil over high heat.

  14. Step 14:

    Step 14

    Add the cut-up meat to the boiling broth.

  15. Step 15:

    Step 15

    Add the shredded cabbage to the pot and cook for 5 minutes over medium heat.

  16. Step 16:

    Step 16

    Lower the heat to the lowest setting, season the pot with salt to taste, then stir in the prepared vegetable base and mix everything together.

  17. Step 17:

    Step 17

    Cover the pot and continue cooking the borscht for 15 to 20 minutes, until the potatoes are done.

  18. Step 18:

    Step 18

    Add a bay leaf and a blend of red and black pepper to taste, stir everything well, then cover the pot and let the borscht rest for a few minutes off the heat.

  19. Step 19:

    Step 19

    Cook together, keep it simple, and make the tastiest dishes at home from everyday ingredients with our recipes. Enjoy!

  • Here's a very simple recipe for a lunchtime first course — a wonderful Siberian-style borscht with beef, beets, and cabbage. Give this fragrant, hearty homemade beef borscht with wholesome vegetables a try, and you're sure to be pleasantly surprised by its flawless flavor. Enjoy! (A dollop of sour cream on top is traditional.)

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Beetroot - 40  kcal/100g
  • Dried beetroot - 278  kcal/100g
  • Boiled beets - 49  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • White cabbage - 28  kcal/100g
  • Boiled white cabbage - 21  kcal/100g
  • Ground pepper mixture - 255  kcal/100g
  • Beef brisket - 217  kcal/100g

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