Savory Beef and Sausage Borscht
Savory Beef and Sausage Borscht is a classic Eastern European soup that beautifully marries the earthy sweetness of beets with the robust flavors of beef and pork sausage. This iconic dish boasts a vibrant ruby-red hue, thanks to the beets, and is often enjoyed as a hearty meal, especially during chilly months. Each bowl is a balance of tender meat and fresh vegetables, enriched with aromatic herbs and a touch of vinegar for a delightful tang. Topped with a dollop of creamy sour cream and fresh dill, this borscht is not just a meal, but a cultural experience, cherished across generations.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Vegetable oil
2 tablespoons (used for sautéing)
Stew meat
1 pound (cut into chunks)
Bulk pork sausage
16 ounces (uncooked, removed from casings)
Beef stock
8 cups (homemade or store-bought)
Diced tomatoes
1 (14 1/2 ounce) can (includes liquid)
Garlic cloves
4 large (minced)
Brown onion
1 large (diced)
Beets
3 large (peeled and cut into 1 inch chunks)
Carrots
4 large (peeled and chopped)
Russet potato
1 large (peeled and cut into 1/2 inch cubes)
Cabbage
2 cups (thinly shredded)
Fresh dill
3/4 cup (chopped)
Red wine vinegar
1 tablespoon (for seasoning)
Salt and pepper
to taste (for seasoning)
Sour cream
for garnish (optional)
Instructions
1
In a large, heavy stockpot, heat the vegetable oil over medium-high heat.
2
Add the stew meat to the pot, searing it until it’s deeply browned on all sides. Once browned, remove the meat from the pot and set it aside.
3
In the same pot, add the pork sausage, breaking it up with a wooden spoon as it cooks. Sauté until the sausage is nicely browned with a bit of crispness.
4
Return the seared stew meat to the pot along with the canned diced tomatoes, minced garlic, diced onion, and chunks of beetroot.
5
Pour in the beef stock, bringing the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 2 hours.
6
After 2 hours, add the chopped carrots and cubed potatoes to the pot. Continue to simmer for an additional hour, keeping the pot covered.
7
Finally, stir in the shredded cabbage, half a cup of chopped fresh dill, and the red wine vinegar. Taste and adjust seasoning with salt and pepper as needed. Cover and let it simmer for another 15 minutes.
8
To serve, ladle the borscht into bowls and finish with a generous dollop of sour cream and a sprinkle of fresh dill for garnish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Beef and Sausage Borscht?
Savory Beef and Sausage Borscht is a classic Eastern European soup that combines the earthy sweetness of beets with robust flavors of beef and pork sausage.
What gives this borscht its vibrant ruby-red color?
The vibrant ruby-red hue of the borscht is provided by the three large beets used in the recipe.
What types of meat are used in this recipe?
This recipe uses one pound of beef stew meat cut into chunks and 16 ounces of bulk pork sausage.
How do you prepare the pork sausage for the soup?
The pork sausage should be removed from its casings, if applicable, and broken up with a wooden spoon as it sautés until browned and slightly crisp.
How much beef stock is required?
The recipe calls for 8 cups of beef stock, which can be either homemade or store-bought.
When are the carrots and potatoes added to the pot?
The chopped carrots and cubed potatoes are added to the pot after the meat and beets have simmered for about 2 hours.
How long does the soup simmer in total?
The soup undergoes an initial 2-hour simmer, followed by a 1-hour simmer after adding potatoes and carrots, and a final 15-minute simmer, totaling about 3 hours and 15 minutes of simmering time.
What type of potato is recommended?
The recipe specifies using one large russet potato, peeled and cut into half-inch cubes.
How is the cabbage prepared for the soup?
Two cups of cabbage should be thinly shredded before being stirred into the borscht during the final stages of cooking.
What kind of vinegar is used for seasoning?
One tablespoon of red wine vinegar is added toward the end of cooking to provide a delightful tang.
How much fresh dill is needed?
A total of 3/4 cup of chopped fresh dill is used, with half a cup stirred into the soup and the rest used for garnish.
What are the recommended garnishes for this borscht?
The borscht is traditionally served with a generous dollop of sour cream and a sprinkle of fresh dill.
How do you prepare the beef stew meat?
The beef stew meat should be cut into chunks and seared in vegetable oil until deeply browned on all sides before being set aside.
What size should the beetroot chunks be?
The beets should be peeled and cut into 1-inch chunks.
How many garlic cloves are used in this recipe?
The recipe calls for 4 large garlic cloves, which should be minced.
Do you use the liquid from the canned tomatoes?
Yes, the recipe specifies using one 14.5-ounce can of diced tomatoes including the liquid.
What type of onion is used?
One large brown onion, diced, is used to flavor the soup base.
How much vegetable oil is needed for sautéing?
The recipe uses 2 tablespoons of vegetable oil.
What kind of pot is best for cooking borscht?
A large, heavy stockpot is recommended for even heating and simmering.
Is the pork sausage cooked separately?
The pork sausage is browned in the same pot used for the beef after the beef has been seared and removed.
At what point is the shredded cabbage added?
The shredded cabbage is stirred in during the final 15 minutes of cooking along with the dill and vinegar.
How should the carrots be prepared?
The recipe calls for 4 large carrots to be peeled and chopped.
Is the soup served hot or cold?
Based on the cooking instructions and description, this is a hearty, hot soup ideal for chilly months.
Can I adjust the seasoning?
Yes, the instructions suggest tasting and adjusting the seasoning with salt and pepper as needed during the final simmer.
Is the sour cream mandatory?
No, the sour cream is listed as an optional garnish.
What is the first step in the instructions?
The first step is to heat the vegetable oil in a large stockpot over medium-high heat.
When do you return the seared beef to the pot?
The seared beef is returned to the pot after the pork sausage has been browned, alongside the tomatoes, garlic, onion, and beets.
What is the cultural significance of this dish?
Borscht is a cultural experience cherished across generations in Eastern Europe.
How many beets are required?
The recipe requires 3 large beets.
What is the final step before serving?
The final step is to cover the pot and let the soup simmer for 15 minutes after adding the cabbage, dill, and vinegar.