Ingredients

2 beef shanks (or beef short ribs, sirloin, or stew meat)

½ onion

10 cups water

2 bay leaves

Salt to taste

½ sweet onion (diced small)

1 medium carrot (shredded, save tip to slice into matchsticks)

1 cup parsnip (cut into matchsticks)

8 cups homemade beef broth (or store-bought)

½ medium white cabbage (finely shredded)

2 medium Yukon gold potatoes (or white potatoes, cut into ¼” thick smaller slices)

1 stick celery (cut into ¼ inch slices)

½ red bell pepper (or 1 Anaheim pepper, diced)

1 medium beet (red preferred, shredded or cut into matchsticks)

14½ oz can petite diced tomatoes

15.8 oz great northern beans (canned, rinsed)

1 tbsp ketchup (plus more to taste if needed)

3 cloves garlic (pressed or grated)

½ bunch parsley or dill (finely chopped)

2½ tsp kosher salt (plus more to taste)

1 bay leaf

Sour cream (for serving)

Bread (for serving)

Instructions

Step 1: To make homemade beef broth, combine water, bay leaves, onion, and beef shanks in a large pot. Bring to a boil, then reduce heat to medium and simmer for 1 hour. Add salt to taste and cook for another hour.

Step 2: Remove meat from the broth and strain the liquid through a fine strainer to clear any impurities. Let the meat cool, then cut into 1-inch pieces.

Step 3: (Optional) For Instant Pot broth, add water, bay leaves, onion, beef shanks, and salt. Cook on high pressure for 45 minutes to 1 hour, then allow natural release. Strain broth and cut cooled meat into 1 to 1½-inch pieces. If 10 cups water doesn’t fit, use 8 cups hot water.

Step 4: In a large pan, sauté beets with olive oil over low heat for 8 minutes. Add diced tomatoes and cook for 2 more minutes. Remove from heat and set aside.

Step 5: In a heavy-bottomed pot, heat olive oil and cook the diced sweet onion until translucent, about 5 minutes. Add shredded carrots and cook 5 minutes more. Then add parsnip and sauté an additional 5 minutes.

Step 6: Pour in beef broth and salt, bringing the mixture to a boil. Add shredded cabbage and potato slices, cook for 2 minutes while boiling.

Step 7: Add celery slices, bring to a boil again. Then add carrot matchsticks and diced bell pepper, bring to a boil, and cook for 2 minutes.

Step 8: Stir in the beet and tomato mixture, bring to a boil once more.

Step 9: Add rinsed beans and ketchup, stir gently to combine. Adjust ketchup and salt to taste. Bring to a boil, then add the additional bay leaf, garlic, and chopped parsley or dill.

Step 10: Bring the soup to a final boil, then turn off the heat and let it rest for 5–10 minutes to marry the flavors.

Step 11: To serve, ladle the borscht into bowls, add the chunks of beef, and serve with a dollop of sour cream and bread on the side.

Tips & Variations

Use a mix of fresh herbs like dill and parsley for a more authentic flavor.

For a vegetarian version, omit the beef and use vegetable broth, adding more beans or mushrooms for body.

Adding a splash of vinegar or lemon juice at the end brightens the flavors.

Cook the beets separately to maintain their vibrant color and prevent the soup from becoming too muddy.

FAQs

Can I use canned beets instead of fresh?

While fresh beets provide the best flavor and texture, canned beets can be used in a pinch. Drain and rinse them well before adding to maintain a pleasant taste.

Is it necessary to use beef broth?

Beef broth contributes rich depth to traditional borscht, but vegetable broth can be substituted for a lighter or vegetarian version. Adjust seasoning accordingly.