Hearty Russian Beet Soup

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Servings: 10 cups Difficulty: Advanced
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A rich, tangy borscht-style soup loaded with tender beef, earthy beets, and creamy navy beans.
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This hearty Russian beet soup is a comforting bowl of warmth perfect for chilly evenings. The dish features a deep, savory broth built from slow-simmered lean beef and slab bacon, enriched with the earthy sweetness of roasted beets and the creaminess of navy beans. Bright notes of tomato, vinegar, and fresh cabbage cut through the richness, creating a complex balance of sweet and tangy flavors. Loaded with vegetables like carrots, celery, leeks, and potatoes, this soup is as nutritious as it is satisfying. It’s a rustic, home-style meal that tastes even better the next day, making it an ideal choice for meal prep or feeding a large family. Serve hot with a dollop of sour cream for the full traditional experience.

Hearty Russian Beet Soup recipe image
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Hearty Russian Beet Soup

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 10 cups Calories: 2170.4

Description

This hearty Russian beet soup is a comforting bowl of warmth perfect for chilly evenings. The dish features a deep, savory broth built from slow-simmered lean beef and slab bacon, enriched with the earthy sweetness of roasted beets and the creaminess of navy beans. Bright notes of tomato, vinegar, and fresh cabbage cut through the richness, creating a complex balance of sweet and tangy flavors. Loaded with vegetables like carrots, celery, leeks, and potatoes, this soup is as nutritious as it is satisfying. It's a rustic, home-style meal that tastes even better the next day, making it an ideal choice for meal prep or feeding a large family. Serve hot with a dollop of sour cream for the full traditional experience.

Ingredients

Directions

  1. Rinse navy beans and soak in plenty of water overnight; drain before using.
  2. In a large stockpot, combine beef, bacon, and 10 cups of cold water.
  3. Bring to a boil, then reduce heat to low, skim off any foam or fat, and add bay leaf, peppercorns, garlic, parsley, carrot, celery, onion, and salt.
  4. Cover and simmer gently for about 1 1/2 hours until the beef is tender.
  5. Meanwhile, scrub the 8 large beets and boil in separate water until tender, about 45 minutes; drain, cool, peel, and cut into eighths.
  6. Scrub the 2 small beets, grate them, and cover with water to soak.
  7. Remove the cooked beef and bacon from the broth; set meat aside to cool slightly.
  8. Strain the broth into a clean pot, discarding the aromatics.
  9. Return the broth to heat and add the cooked beet chunks, shredded cabbage, sliced leeks, cut potatoes, and the reserved beef and bacon.
  10. Bring to a boil, then reduce heat and simmer for 45 minutes.
  11. Add the soaked navy beans to the soup and simmer for another 20 minutes until beans are tender.
  12. Drain the grated small beets, reserving the red liquid, and discard the solid beet pulp.
  13. Stir the reserved beet liquid into the soup for color and flavor.
  14. Slice the beef and arrange pieces in individual serving bowls.
  15. Ladle the hot soup and vegetables over the meat.
  16. Garnish with a dollop of sour cream before serving.

Nutrition Facts

Servings 10 cups

Amount Per Serving
Calories 2170.4kcal
% Daily Value *
Total Fat 79.5g123%
Saturated Fat 27.2g136%
Cholesterol 247.4mg83%
Sodium 6357.8mg265%
Total Carbohydrate 280.9g94%
Dietary Fiber 101.3g406%
Sugars 33.5g
Protein 151.8g304%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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