Saute mirepoix: Heat cooking fat in a large heavy-bottomed stock pot over medium-high heat. Add diced onions, carrots, and beets and cook until softened, approximately 5-7 minutes. Reduce heat to medium and add garlic and cook until fragrant.
Add tomatoes: Pour in the crushed tomatoes and tomato sauce or salsa and stir to combine and continue to cook over medium heat for another 5 minutes.
Potatoes: Add the broth to the pot and peeled and diced potatoes. Increase the heat to medium-high heat and bring the soup to a gentle simmer. Then reduce heat to medium and cook until potatoes are tender, approximately 5 minutes.
Beans and meat: Midway through the potatoes cooking, add the beans and meat and stir to combine to help move the heat around them.
Cabbage: When the potatoes are tender, take the borsch off the heat. Add shredded cabbage and chopped dill or parsley and stir to combine. Close the lid for five minutes to let the flavors meld.
Serve: Enjoy borsch hot with a dollop of sour cream and fresh herbs.
Notes
Storage: Store leftover borsch in an airtight container in the fridge for up to one week. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge. To reheat: Gently warm on stove top over medium-high heat until heated throughout, stirring frequently.Helpful Tips:
Timing matters - Adding beans and meat towards the end of the cooking helps to avoid overcooking the meat and prevents it from becoming dry and rubbery.
Let it rest - The great thing about borscht is that it tastes better with time - yesterday's borscht is better than fresh. Try it both ways to see which one you like best.
Time-saving tip - Freshly shredded cabbage is a key ingredient in the best borscht, but you can use coleslaw mix in a pinch. But be sure to add it towards the end of cooking time so it still has a crunch to it.
No fresh beets? - No problem. You can use cooked beets and add them at the end along with beet juice to save time peeling and cutting them. Besides, you avoid getting your hands stained red.
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.