Borscht Recipe


A delectable yet cozy take on a classic Ukrainian dish.

  • Difficulty (0 = Caveman, 5 = Thomas Keller): 2
  • Serving size: 6-8
  • Prep/cook time: 2 hours
  • Meat temp: Well-done


  • 2 lbs stew meat
  • 2 carrots, shredded
  • 3 large beets, diced
  • 1 stalk celery, diced
  • 2 sweet onions, diced 
  • 6 cups chicken broth (more as needed)
  • 1 head garlic, minced
  • Salt and pepper
  • Sour cream, for garnish 
  • 2 waxy potatoes, diced
  • 3 bay leaves
  • 2 sprigs chopped dill, for garnish
  • 2 cups red cabbage, julienned


  1. In a dutch oven, heat the oil and add the carrots, celery, onion, garlic and beef. Sautée for 5 minutes.
  2. Then add the beets. If you’re super white, wear gloves because beets will stain your skin for a week.
  3. Add the potatoes and cabbage and cook for another 5 minutes. 
  4. Add the broth to cover the contents, add salt and pepper. 
  5. Add the bay leaves. 
  6. Cook on low heat until the beets are soft and the meat is tender (about 1.5 hours, you can check with a fork). 
  7. Serve in a bowl with sour cream and dill as a garnish.

Video demo: 

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Myk Walton is a Professional Chef who loves to share his culinary creations (and music, family, etc.) on Instagram (@mykwalton). He named his Designer Beef cow “Gomer” and has dedicated himself to making the most of Gomer’s sacrifice by helping others do the same!
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