Winter Borscht (Meat Vegetable Soup

This traditional Winter Borscht is the ultimate comfort food for chilly evenings. Simmering lean bottom round beef and marrow bones creates a deeply flavorful, gelatinous broth that serves as the foundation for this hearty meal. The dish is enriched with a colorful medley of beets, cabbage, carrots, and peppers, offering a perfect balance of earthy sweetness and savory depth. The addition of lemon juice and oregano brightens the profile, cutting through the richness of the meat. It is ideal for family gatherings or meal prep, as the flavors meld and improve over time. Serve hot with crusty bread for a satisfying, home-style experience.

Cooking Method: Boiling

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 596.6

Dietary: Gluten-free

Description

This traditional Winter Borscht is the ultimate comfort food for chilly evenings. Simmering lean bottom round beef and marrow bones creates a deeply flavorful, gelatinous broth that serves as the foundation for this hearty meal. The dish is enriched with a colorful medley of beets, cabbage, carrots, and peppers, offering a perfect balance of earthy sweetness and savory depth. The addition of lemon juice and oregano brightens the profile, cutting through the richness of the meat. It is ideal for family gatherings or meal prep, as the flavors meld and improve over time. Serve hot with crusty bread for a satisfying, home-style experience.

Ingredients

6 cup Water
2 Pcs Marrow bone
2 pound Lean bottom round -- blade

Directions

1
Place the water, marrow bones, and lean bottom round beef in a large pot or kettle.
2
Bring the liquid to a boil over medium-high heat.
3
Once boiling, reduce heat to maintain a gentle simmer and skim off any froth or impurities that rise to the surface.
4
While the meat simmers, peel and grate or chop the beets, carrots, onions, celery, cabbage, and peppers.
5
Add the prepared vegetables to the pot with the meat.
6
Season with salt, pepper, sugar, minced garlic, and oregano to taste.
7
Simmer uncovered until the meat is tender and vegetables are cooked through, approximately 2 to 2.5 hours.
8
Stir in the juice of one lemon just before serving to brighten the flavors.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 596.6kcal

% Daily Value *
Total Fat 37.0g57%
Saturated Fat 11.2g56%
Cholesterol 220.1mg74%
Sodium 178.8mg8%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 62.2g125%

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

Note

The original recipe mentions additional ingredients not listed in the ingredients section: 1/2 small beet, 2 large carrots, 3 onions, 1 stalk celery, 1 green pepper, 1 red pepper, 2-3 potatoes, 1 tsp sugar, 1 lemon, oregano, and salt/pepper. Ensure these are added according to taste and availability.

For a richer flavor, you can sear the beef briefly before adding it to the water.

Borscht often tastes better the next day after the flavors have had time to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days.

If the soup is too acidic, add a pinch more sugar. If it is too heavy, add more water or broth.

Keywords: borscht, beef, beets, cabbage, carrots, comfort food, eastern european, hearty, marrow bone, meat soup, onion, peppers, potato, root vegetables, simmered, winter, warm

Read it online: https://www.chefs-mate.com/recipe/winter-borscht-meat-vegetable-soup/

Chefs Mate

Winter Borscht (Meat Vegetable Soup

Nutrition Facts