Beet, Cabbage Soup (Russian Borsch)

Cook Time: 130
Servings: 10


1 lb beef chuck
1 carrot
1 stick salary
1 onion
1 bell pepper
1 medium beet
2 cups shredded cabbage
4 potatoes peeled and cut in bite size
14.5 oz can of diced tomato
1/3 cup of ketchup
salt & ground pepper to taste

Rich in taste, everybody’s favorit soup. It takes some time to prepare, but it is worth the time.
There are few options of preparing Beet soup. This one is close to what my mother used to cook for us.


In 3 quarts of water with half of onion, 2 sticks of salary and bay leaf (optional) cook meat for an hour.


Shred beet or slice, then cut in batons. Saute in the fry pan with 3 table spoons of oil.


Slice cabbage and peeled carrot , dice bell pepper  and onion.


When meat is cooked and tender get it out from the pan on a plate.
Separate it from bones and brake into pieces.


Add sauteed beets to the pan and cook for an hour or until become clear.



Meanwhile, In a skillet with 3-4 table spoons of oil cook onion, carrot, red or green pepper and garlic.


When vegetables are tender, add diced tomato and 1/3 cup of ketchup.
Continue cooking for few minutes, Stirring occasionally. Set aside.


When beet is ready, add potato to the pan, bring to a boil and cook for 10 minutes.


Return meat to the pan. Add vegetables with tomato souse and cabbage.
Season with salt, ground pepper. Bring to a boil ones again, and turn the heat off.


Let the soup stand for couple of hours.
But you will notice that the next day the lavor of soup is even better.


Serve it with sour cream and sprinkled green onion.

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