Borscht
I know that I claim to have quite a few favorites when it comes to food. But this dish is, hands down, my favorite dinner of the entire year. Let me tell you why…
The flavor of borscht is unmatched. The richness and sweetness of the veggies with the heartiness of the meat, the satisfaction of the potatoes, and the delightful flavor of dill…just the best.
The nutritional profile of this dish is also unmatched. SO very healing for your gut, supports liver detoxification, aids in muscle recovery and blood flow for your brain and cardiovascular system.
This recipe yields a very full pot of soup. You will eat for many meals and STILL have extra left over. It’s great for family gatherings, or if you want to meal prep and pull it out of the freezer at a later date. I recommend keeping the potatoes and/or rice out of the frozen portions and adding those later. (And on my label I will write "“Borscht 11/16/25 Add Potato”)
Ingredients
(makes 8-10 servings)
For the broth
2-3 pound beef chuck, roast, or round
1 TBS fat of choice (I use chicken fat, beef tallow, or avocado oil for high-heat cooking)
12 cups filtered water
1 onion, roughly chopped
3 ribs celery
2 carrots, roughly chopped
1/2 tsp peppercorns, whole
1 tsp coriander seeds, whole
2 bay leaves
1 tsp sea salt
For the soup
Cabbage, shredded, 1/2 large or 1 small
1 pound beets, shredded
2 large carrots, shredded
1-2 pounds gold potatoes, steamed (or rice, if you are intolerant to potatoes)
Fresh dill weed
Sour cream or yogurt of choice
Salt and pepper to taste
Instructions
Slow cook the beef and make the broth (8+ hours before dinnertime)
Remove your meat from the fridge about 30 minutes prior to cooking. Pat it dry and cover all sides with salt to season.
Heat your oil in a large pan or instant pot. Sear the meat on all sides, about 2 minutes per side or until slightly browned. Turn the heat to low (if on the stove) or slow cook (if using instant pot)
Add the whole peppercorns, coriander seeds, bay leaves, salt, water, chopped carrots and onions to the pan. Slow cook for 6-8 hours or until the meat is tender
Preparing the soup (1 hour before dinnertime)
Remove the meat from the pan. Strain out the spices and veggies, catching the broth in a large bowl. Discard the spices and veggies into the compost. Return the broth to the pan.
Add the shredded cabbage, beets, and carrots to the broth and turn the heat back on to begin cooking. Shred the meat and return to the pot. Chop the potatoes into small squares and add into the soup.
Serving and storage
Scoop a generous serving into a bowl. Top with chopped dill weed and a dollup of sour cream or yogurt (optional). Add salt to taste.
This soup will store well in the fridge for up to 5 days. For longer shelf life, and to support your future self, fill a mason jar with 1-2 inches of air space, label, and freeze upright.