Roasted Beet Borscht with Meat

Once I became in love with the roasted beet, (let’s say 8 years ago) I knew it was only a matter of time when we’d roast a few and add them to our borscht. I’ve been making it this way for awhile now!

Yesterday I received a box of forono beets, January King cabbage, red carrots, dill, and baby leeks. As I was photographing the haul, a beautiful bowl of borscht sprang to mind. I love it when my veggies speak.

During the winter months, I add meat, and enjoy this for dinner with a chunk of sourdough. How do you borscht?



for the beets

  • 1 lb beets (peeled and chopped)
  • olive oil (long drizzle)
  • few pinches salt and pepper

for the meat and soup

  • 1 tbsp vegetable oil
  • 1-1 1/2 lb chuck steak or short ribs (cut into 2-inch pieces)
  • 1 tbsp salt (plus more, to taste)
  • 250 grams carrots (about 3 medium) (diced or match-sticked or grated)
  • 100 grams (about 1 cup) leeks, sliced (or 1 medium onion, diced)
  • 3 cloves garlic (crushed)
  • 2 tbsp ketchup (or tomato paste)
  • 10-12 cups water or other stock (amount depends how brothy you want it)
  • 1 bay leaf
  • roasted beets
  • 200 grams potatoes (1 medium) (peeled and diced)
  • 200 grams cabbage (1/2 of a small-med head) (chopped)
  • 2 tbsp fresh dill (finely chopped)
  • Cooking: 2 h
  • Ready in: 2 h


  1. Toss beets with a drizzle of olive oil, salt and pepper, and place them on a baking sheet. Roast beets for about 30 minutes in a 400 degree oven. Set aside.
  2. In a dutch oven or soup pot, pour in oil and sear meat on both sides, in batches. Set aside.
  3. To that same pot, using the oil from the meat, add your carrots, leeks, and ketchup. Saute til they caramelize a bit, then add in your bay leaf, water, salt, crushed garlic, and meat. Let it simmer for 1.5 hours, til meat is tender.
  4. Add in your beets, potatoes, dill, and cabbage. Simmer for another 25 minutes. Add salt and pepper, to taste.


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