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The Today Show featured several Sochi inspired meals in February 2013 (yes, one year in advance) and this particular Borscht recipe is Olympic-Gold worthy. Everything but the kitchen sink seems to be thrown in this hearty version… thanks to Chef, Tatyana Nesteruk.

Size: serves 4

1 lb stew beef chopped into 1" cubes
6-7 cups low-sodium beef broth
4 medium garlic cloves, minced
1 small onion, diced
2 medium carrots, diced
2 medium red beets, diced
2 large potatoes, cubed
2 celery sticks, diced
2 cups shredded cabbage
2 tbsp fresh chopped dill
1 tbsp fresh chopped parsley
1 tsp ground black pepper
2 tsp sea salt
1 small onion, diced
1 cup tomato sauce/puree
3-4 tbsp fresh tomato ketchup
1 cup beef broth
Ground black pepper & salt
Olive oil mayonnaise or sour cream
Green onion, diced
Toasted bread


Heat a large soup pot over medium-high heat and add several tablespoons of canola oil. Sear the meat until darkened. Add beef broth, salt and pepper. Stir, cover and reduce heat to low. Braise the meat for 1 hour or until tender.

Meanwhile, prepare mirepoix. Sauté beets, carrots, onion and celery in large sauté pan with oil until golden brown. Add the garlic and cook for 1 more minute. Add the mirepoix to soup pot once meat has cooked for 30 minutes.

Prepare the sauce. Sauté the onion in a tablespoon of oil over medium heat until golden brown.  Add tomato puree, ketchup, broth and season lightly with black pepper and salt. Simmer on low heat for 7-8 minutes, then set aside.

After brazing meat for 1 hour, add potatoes, prepared tomato sauce, cabbage, dill and parsley. Set heat to medium and cook uncovered. Bring the soup to a simmer and let simmer for 15 minutes. After 15 minutes, remove from heat. Cover and let soup sit for 5-10 minutes. Serve with 1/2 tablespoon of olive oil mayonnaise OR 1 tablespoon of  sour cream; sprinkle with green onion along with fresh toasted bread.

(Soup can be prepared a day ahead and refrigerated. The flavors will develop more overnight, resulting in a more savory soup. Simply reheat pot over medium heat.)

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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