Why You’ll Love this Hearty Borscht
The aroma of this borscht brings me right back to my grandmother’s kitchen—warm, inviting, and full of love.
This hearty soup isn’t just a meal, it’s a hug in a bowl. The tender beef and marrow bones create a rich, velvety broth that’s impossible to replicate with shortcuts. Those oven-roasted beets? They add an earthy sweetness that balances perfectly with the bright lemon acidity.
What I adore most is how this soup gets better with time. Make it a day ahead, and the flavors meld into something magical.
Perfect for cold winter evenings when your soul needs warming, not just your body.
What Ingredients are in Hearty Borscht?
My grandmother’s borscht is a symphony of hearty ingredients that come together to create a deeply satisfying soup. This isn’t your quick weeknight meal—it’s a labor of love that rewards patience with incredible flavor. The combination of three different meats creates a rich, complex broth that serves as the perfect canvas for the earthy sweetness of beets and the tanginess of tomatoes.
- 1½ pounds beef shank or flank steak
- 1 meaty ham bone (about 1 pound)
- 2 beef bones with marrow (about 1 pound)
- 3 quarts water
- 1 onion
- 1 carrot, peeled
- 2 medium parsnips, peeled
- 1 stalk celery with leaves
- 3 dill sprigs
- 3 parsley sprigs
- 4 bay leaves
- 10 black peppercorns
- Salt, to taste
- 2 large beets (about 1¼ pounds)
- 4 medium boiling potatoes, peeled and cut into large pieces
- 1 pound fresh ripe plum tomatoes, peeled and chopped (or one 16-ounce can)
- ¼ cup lemon juice
- Sour cream, for serving
- Additional fresh herbs for garnish
When shopping for ingredients, quality matters tremendously. Try to find marrow bones from a good butcher—they contribute an unmatched richness to the broth. For the beets, look for firm ones with smooth skins and deep color. And while canned tomatoes work in a pinch (especially in winter), nothing beats the brightness of fresh summer tomatoes if they’re available. Remember, this is a recipe where each ingredient shines, so choose the best you can find.
How to Make this Hearty Borscht
Making grandma’s borscht starts with building a rich, flavorful broth. In a large soup pot, bring 1½ pounds of beef shank or flank steak, 1 meaty ham bone, 2 beef bones with marrow, and 3 quarts of water to a boil over high heat. This is where patience comes in—you’ll want to skim off the foam that rises to the top periodically.
After the initial boil, add your aromatics: 1 onion, 1 peeled carrot, 2 peeled medium parsnips, 1 stalk of celery with leaves, 3 dill sprigs, 3 parsley sprigs, 4 bay leaves, 10 black peppercorns, and salt to taste. Reduce the heat to low and let this mixture simmer, partially covered, for at least 45 minutes until the meat becomes tender. The kitchen will start to fill with the most comforting aroma, trust me.
While your broth develops its flavors, preheat your oven to 375°F and prepare 2 large beets (about 1¼ pounds). Wash and dry them thoroughly, then wrap each one separately in aluminum foil. Pop them in the oven and bake until they’re tender, which takes about 1¼ hours.
Once they’re cool enough to handle, peel them and cut into julienne strips or fine dice, then sprinkle with ¼ cup lemon juice to preserve their vibrant color.
When your stock is ready, strain it through a fine sieve into a clean pot (saying goodbye to all those spent aromatics), then bring it back to a boil. Add 4 medium peeled and cut potatoes and 1 pound of peeled and chopped plum tomatoes, season with salt, and simmer until the potatoes are almost tender.
Finally, add your prepared beets and any other vegetables the recipe calls for, simmer a bit longer, then return the meat to the pot. The finishing touch? A sprinkle of minced garlic and fresh herbs just before serving, with a dollop of sour cream on top. The contrast of the deep ruby soup with the pure white cream? Absolutely stunning.
Hearty Borscht Substitutions and Variations
While grandma’s classic borscht recipe is truly a masterpiece, don’t be afraid to make this hearty soup your own with some creative substitutions.
Can’t find parsnips? Turnips work beautifully. Vegetarians can skip the meat entirely and use mushroom broth for a rich, earthy base.
I sometimes swap the beef for chicken thighs when I’m craving something lighter. The prunes might sound strange, but trust me—they add incredible depth.
If they’re not your thing, a tablespoon of brown sugar works too.
For a modern twist, try adding a splash of balsamic vinegar instead of lemon juice. The tanginess perfectly balances the sweet beets.
What to Serve with Hearty Borscht
When it comes to serving grandma’s hearty borscht, traditional accompaniments elevate this ruby-red soup to a complete meal experience.
I always pair it with thick slices of dark rye bread—nothing fancy, just good, honest bread that can stand up to a hearty dip in the soup.
A dollop of sour cream is non-negotiable in my house.
The way it swirls into the crimson broth, creating those beautiful pink ribbons? Pure magic.
For extra authenticity, try adding a side of pirozhki (little stuffed buns) or a simple cucumber-dill salad.
Trust me, your taste buds will thank you.
Final Thoughts
Grandma’s borscht isn’t just a recipe—it’s a legacy that connects generations through the simple act of cooking. The rich, ruby-red soup carries stories within every spoonful, memories that simmer alongside those tender beets and perfectly cooked beef.
When I ladle this borscht into bowls for my family, I’m sharing more than food. I’m passing down tradition, one that’s traveled from my grandmother’s kitchen to mine.
Have you ever noticed how certain foods can transport you through time?
This hearty borscht, with its complex flavors and comforting warmth, reminds us that good cooking, like good family, sustains us through all seasons.
Grandma’s Hearty Borscht
Ingredients
Equipment
Method
- In a large soup pot, combine beef shank or flank steak, ham bone, beef marrow bones, and water. Bring to a boil over high heat, skimming off any foam that rises to the surface.
- Add the onion, carrot, parsnips, celery with leaves, dill sprigs, parsley sprigs, bay leaves, peppercorns, and salt. Reduce heat to low and simmer partially covered for at least 45 minutes, until the meat becomes tender.
- While the broth simmers, preheat oven to 375°F. Thoroughly wash and dry the beets, then wrap each one separately in aluminum foil. Bake until tender, about 1¼ hours.
- Once beets are cool enough to handle, peel them and cut into julienne strips or fine dice. Sprinkle with lemon juice to preserve their vibrant color.
- When the stock is ready, strain it through a fine-mesh sieve into a clean pot, discarding the spent aromatics. Reserve the meat.
- Bring the strained broth back to a boil. Add the potatoes and tomatoes, season with salt, and simmer until the potatoes are almost tender.
- Add the prepared beets to the pot and simmer until all vegetables are completely tender.
- Remove any meat from the bones, cut into bite-sized pieces, and return to the pot. Heat through.
- Taste and adjust seasoning if necessary.
- Serve hot with a dollop of sour cream and a sprinkle of fresh herbs.
