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Hearty Russian Beet Soup

Heart Russian Beet Soup recipe image
This hearty Russian-inspired soup is a comforting powerhouse of flavor, blending tender chunks of lean beef with the sweet-earthiness of roasted beets and the creaminess of navy beans. The broth is rich and complex, built from a slow-simmered stock infused with bacon, garlic, and aromatic vegetables like leeks and cabbage. A touch of vinegar and sugar balances the deep savory notes, creating a harmonious sweet-and-sour profile typical of traditional borscht. Perfect for cold winter evenings, this meal-prep friendly dish tastes even better the next day as the flavors meld together.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 10
Calories: 2170
Description
This hearty Russian-inspired soup is a comforting powerhouse of flavor, blending tender chunks of lean beef with the sweet-earthiness of roasted beets and the creaminess of navy beans. The broth is rich and complex, built from a slow-simmered stock infused with bacon, garlic, and aromatic vegetables like leeks and cabbage. A touch of vinegar and sugar balances the deep savory notes, creating a harmonious sweet-and-sour profile typical of traditional borscht. Perfect for cold winter evenings, this meal-prep friendly dish tastes even better the next day as the flavors meld together.
Directions
  1. 1
    Rinse navy beans and soak in plenty of cold water overnight. Drain before use.
  2. 2
    Place lean beef and slab bacon in a large soup pot. Add 10 cups of cold water.
  3. 3
    Bring to a boil, then reduce heat to a simmer. Skim off any foam or fat that rises to the surface.
  4. 4
    Add bay leaf, peppercorns, garlic, dried parsley, carrot, celery, onion, and salt. Cover and simmer gently for about 1.5 hours until beef is tender.
  5. 5
    Meanwhile, scrub the 8 large beets thoroughly. Boil in water until tender, about 45 minutes. Drain, discard water, and let cool slightly.
  6. 6
    Peel the cooked beets and cut each into eighths. Set aside.
  7. 7
    Scrub the 2 small beets. Grate them finely. Cover with cold water and let soak.
  8. 8
    Remove the cooked beef and bacon from the soup pot and set aside on a cutting board.
  9. 9
    Strain the soup broth into a clean pot, discarding the large vegetable solids (carrot, celery, onion, etc.).
  10. 10
    To the strained broth, add the cooked beet chunks, shredded cabbage, sliced leeks, cut potatoes, and the reserved beef and bacon.
  11. 11
    Bring the soup back to a boil, then reduce heat and simmer for 45 minutes until potatoes and cabbage are tender.
  12. 12
    Add the drained, soaked navy beans to the soup. Simmer for another 20 minutes until beans are tender.
  13. 13
    Strain the grated small beets, saving the red liquid and discarding the solids. Stir the red beet liquid into the soup for color.
  14. 14
    Taste the soup and adjust seasoning. Add additional sugar or vinegar if you prefer a sweeter or more sour flavor profile.
  15. 15
    To serve, slice the meat and arrange slices in the bottom of individual soup bowls.
  16. 16
    Ladle the hot soup with vegetables and beans over the meat.
  17. 17
    Garnish each bowl with a dollop of sour cream if desired. Serve immediately.

Nutrition Facts

Servings 10 cups

Amount Per Serving
Calories 2170kcal
% Daily Value *
Total Fat 79.5g123%
Saturated Fat 27.2g136%
Cholesterol 247mg83%
Sodium 6358mg265%
Total Carbohydrate 281g94%
Dietary Fiber 101g404%
Sugars 33.5g
Protein 152g304%

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

Keywords: borscht, beet, beets, beef, bacon, navy beans, comfort food, winter soup, russian cuisine, hearty, slow cooked, cabbage, leeks, potatoes, meal prep, rustic, savory, tangy, traditional
Read it online: https://www.chefs-mate.com/recipe/heart-russian-beet-soup/