• COOK TIME | 1 HR 45 MINS

I love borscht but I find many recipes have far too many steps. I worked to make a simple borscht with fewer steps. I roast the vegetables to coax the natural sugars out to create a deep, rich flavor. As with many soups and stews, the longer the soup sits, the more developed the flavor. I typically make this recipe a day before I plan to serve it, but it is delicious on the same day too.


  • 3 teaspoons extra virgin olive oil or vegetable oil, divided
  • 16 ounces beef stew meat, excess fat trimmed, chopped into bite-sized pieces
  • large onion, chopped (about 1 1/2 cups)
  • 8 cups beef broth or stock
  • 4 large beets (about 1 1/2 pounds), peeled and chopped
  • 4 parsnips (1 pound), peeled and chopped
  • 1 large russet potato, peeled and chopped
  • 2-3 cups thinly sliced or shredded cabbage
  • 1/2 cup chopped fresh dill, plus more for garnish
  • 3 tablespoons red wine vinegar
  • 1 cup sour cream or plain yogurt
  • Salt and freshly ground black pepper to taste


  1. Preheat the oven to 400°F.
  2. Heat 1 tablespoon oil in a large, Dutch oven or heavy pot on medium-high heat. Add the beef chunks cook for 5 minutes until browned, and then brown the other side.
  3. Add the chopped onions to the pot, mix and cover cook for about 5 minutes.
  4. Pour 4 cups of the beef broth over the beef and onions in the pot. Bring to a boil and then reduce the heat to a simmer. Cover and cook until the meat is very tender, about 90 minutes.
  5. While the beef simmers, peel and chop the beets, parsnips, and potatoes into 1/2-inch pieces.
  6. Toss the beets, parsnips, and potatoes with the remaining olive oil and spread them out in a single layer on a parchment lined rimmed baking sheet. Roast for 30 minutes.
  7. Add the roasted veggies to the pot along with the shredded cabbage and the fresh dill. Bring to a simmer, and cook for 15 minutes or until the cabbage is tender.
  8. Add the vinegar, stir, and add kosher salt and freshly ground black pepper to taste.
  9. Ladle into bowls with a dollop of sour cream or plain yogurt and a sprinkling of fresh dill.