💡 Recipe Highlights
- •The Stew: A hearty Eastern European classic packed with green cabbage, tender potatoes, beef stew meat, and fresh herbs.
- •Meal Prep Favorite: This budget-friendly dish is perfect for making ahead—it honestly tastes even better reheated the next day!
- •Super Easy Prep: The veggies and meat cook effortlessly right in your Thermomix®, keeping your hands-on time to a bare minimum.
Borscht: This cozy Eastern European favorite brings together tender veggies, rich beef, and warm spices into a deeply flavorful soup you’ll be craving all season long.
In my easy, step-by-step recipe, I’ll show you just how simple it is to whip up a delicious pot of homemade Borscht right in your Thermomix® with hardly any effort at all.
Why You’ll Love This Borscht:
- An authentic Eastern European classic.
- Hearty, cozy, and packed with flavor.
- Super easy to throw together.
- Delicious any time of year.
- Budget-friendly and made with simple, everyday ingredients.
- A mouthwatering combination of veggies, tender meat, and warm spices.
- Great for meal prep—tastes even better the next day!
My Top Tips for Making Borscht
Many traditional borscht recipes feature beets, and you can easily customize this recipe to include them! Simply dice 200 g (about 7 oz) of fresh beets into small cubes and toss them into the mixing bowl right alongside the potatoes.
Borscht is one of those dishes you can enjoy for days—in fact, it tastes even better as time goes on!
Can I Make This Ahead of Time and Store It?
Yes, absolutely! Once cooked, simply transfer your borscht to airtight containers and store them in the fridge.
This actually gives all those amazing flavors a chance to meld together, making the soup even more delicious the next day.
Stored properly, borscht will stay fresh in the refrigerator for 3 to 4 days.
Want to save it for longer? You can easily freeze this soup! Just thaw it out and reheat whenever you’re ready for a warm, cozy meal.
Borscht FAQs
What You’ll Need to Make Borscht
- 10.5 oz (300g) green cabbage, roughly chopped
- 1 yellow onion
- 1 garlic clove
- 1 carrot, roughly chopped
- 1 red bell pepper, chopped
- 20 g olive oil (about 1.5 tbsp)
- 3.5 oz (100g) diced ham
- 60 g tomato paste (about 3 tbsp)
- 14 oz (400g) potatoes, diced
- 10.5 oz (300g) beef stew meat (pork shoulder or chicken breast work great too!), cut into bite-sized pieces
- 2 beef bouillon cubes (for ~4 cups of liquid)
- 900 g water (about 3 ¾ cups)
- 2 bay leaves
- 1 tbsp fresh or frozen dill
- 1 tbsp fresh or frozen parsley
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp sugar
For Serving:
Sour cream (or crème fraîche) and fresh herbs for garnishing.
Note: You’ll find the exact ingredient amounts and step-by-step instructions down below in the recipe card.
How to Make Borscht
Prep Work:
Peel and quarter the onion. Peel the garlic and cut the cloves in half.
Wash, dry, and seed the bell pepper, then cut it into large chunks.
Peel the carrot and chop it into large pieces as well.
Peel the potatoes and cut them into bite-sized cubes.
If needed, trim the beef stew meat into smaller, bite-sized pieces.
Remove the tough outer leaves from the white cabbage and coarsely chop the rest.
Step-by-Step Instructions:
First, place the green cabbage into the mixing bowl. Insert the spatula through the hole in the lid and gently stir back and forth while chopping for 2 sec / Speed 5. Transfer the cabbage to a bowl and set aside.
Next, add the onion and garlic to the mixing bowl and chop for 3 sec / Speed 6. Scrape down the sides of the bowl with the spatula.
Add the bell pepper and carrot, then chop for 4 sec / Speed 5. Scrape down the sides again.
Add the oil and diced bacon, give it a quick mix with the spatula, and sauté for 5 min / 120°C (250°F) / Reverse / Speed 1.
Now, add the tomato paste, potatoes, beef stew meat, beef broth, water, bay leaves, and green cabbage to the mixing bowl and simmer for 35 min / 100°C (212°F) / Reverse / Gentle Stirring Speed.
After 15 to 20 minutes, pause briefly, give everything a good stir with the spatula, and continue cooking.
Finally, add the dill, parsley, salt, pepper, and sugar, and cook for another 5 min / 100°C (212°F) / Reverse / Gentle Stirring Speed. (Test the meat to make sure it’s nice and tender!)
Garnish with a dollop of sour cream or crème fraîche, top with fresh chopped parsley or dill, and serve hot.
Enjoy!
Note: You’ll find the exact measurements and step-by-step instructions in the recipe card below.
The listed prep and cooking times are estimated averages.
Happy cooking!
If you loved this quick borscht recipe, you’ll definitely want to check out my cozy Chicken Goulash Soup, too! 🙂
Happy cooking,
Christoph
P.S. Don’t want to miss a single recipe? Follow me on Pinterest or Instagram ❣
Did you try this recipe?
If you enjoyed it, please leave me a comment and rate the recipe with 5 stars! 🙂
Borscht
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Zutaten
- 300 g Green cabbage Roughly chopped
- 1 Onion
- 1 Garlic clove
- 1 Carrot Roughly chopped
- 1 Red bell pepper Chopped
- 20 g Olive oil
- 100 g Diced ham
- 60 g Tomato paste
- 400 g Potatoes Diced
- 300 g Beef stew meat Alternatively pork shoulder or chicken breast, cut into bite-sized pieces
- 2 cube Beef broth base Sufficient for 0.5 liters of water each (e.g., 2 tubs beef broth concentrate)
- 900 g Water
- 2 Bay leaves
- 1 tbsp Dill, frozen or fresh
- 1 tbsp Parsley, frozen or fresh
- ¼ tsp Salt
- ¼ tsp Black pepper
- 1 tsp Sugar
To serve:
- etwas Sour cream Or crème fraîche and fresh herbs for serving
Zubereitung
Prep:
- Peel and quarter the onion. Peel and halve the garlic.
- Wash, dry, and seed the bell pepper, then chop into large chunks. Peel the carrot and cut into large chunks as well.
- Peel and dice the potatoes. Cut the beef stew meat into smaller bite-sized pieces if needed.
- Remove the tough outer leaves from the cabbage and roughly chop.
Instructions:
- First, add the green cabbage to the mixing bowl and chop for 2 sec / speed 5, inserting the spatula through the lid opening and moving it gently back and forth to help process. Set chopped cabbage aside in a separate bowl.
- Next, add the onion and garlic to the mixing bowl and chop for 3 sec / speed 6. Scrape down the sides of the bowl with the spatula.
- Add the bell pepper and carrot, then chop for 4 sec / speed 5. Scrape down the sides again.
- Add the olive oil and diced ham, mix briefly with the spatula, and sauté for 5 min / 120°C / reverse mode / speed 1.
- Now add the tomato paste, diced potatoes, beef stew meat, beef broth base, water, bay leaves, and reserved cabbage to the mixing bowl. Bring to a boil for 35 min / 100°C / reverse mode / gentle stir setting. After 15–20 minutes, pause briefly to give everything a good stir with the spatula, then continue cooking.
- Finally, add the dill, parsley, salt, pepper, and sugar, and cook for a final 5 min / 100°C / reverse mode / gentle stir setting. (Test the meat for tenderness!)
- Garnish with a scoop of sour cream or crème fraîche and fresh chopped parsley or dill, then serve warm!
Notes
- Many traditional borscht recipes call for beets, which make a wonderful addition here! Simply cut 200 g of red beets into small cubes and toss them into the mixing bowl right along with the potatoes.
- Borscht makes fantastic leftovers and keeps well for days—it actually tastes better and better as the rich flavors meld!
Borscht
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Zutaten
- 300 g Green cabbage Roughly chopped
- 1 Onion
- 1 Garlic clove
- 1 Carrot Roughly chopped
- 1 Red bell pepper Chopped
- 20 g Olive oil
- 100 g Diced ham
- 60 g Tomato paste
- 400 g Potatoes Diced
- 300 g Beef stew meat Alternatively pork shoulder or chicken breast, cut into bite-sized pieces
- 2 cube Beef broth base Sufficient for 0.5 liters of water each (e.g., 2 tubs beef broth concentrate)
- 900 g Water
- 2 Bay leaves
- 1 tbsp Dill, frozen or fresh
- 1 tbsp Parsley, frozen or fresh
- ¼ tsp Salt
- ¼ tsp Black pepper
- 1 tsp Sugar
To serve:
- etwas Sour cream Or crème fraîche and fresh herbs for serving
Zubereitung
Prep:
- Peel and quarter the onion. Peel and halve the garlic.
- Wash, dry, and seed the bell pepper, then chop into large chunks. Peel the carrot and cut into large chunks as well.
- Peel and dice the potatoes. Cut the beef stew meat into smaller bite-sized pieces if needed.
- Remove the tough outer leaves from the cabbage and roughly chop.
Instructions:
- First, add the green cabbage to the mixing bowl and chop for 2 sec / speed 5, inserting the spatula through the lid opening and moving it gently back and forth to help process. Set chopped cabbage aside in a separate bowl.
- Next, add the onion and garlic to the mixing bowl and chop for 3 sec / speed 6. Scrape down the sides of the bowl with the spatula.
- Add the bell pepper and carrot, then chop for 4 sec / speed 5. Scrape down the sides again.
- Add the olive oil and diced ham, mix briefly with the spatula, and sauté for 5 min / 120°C / reverse mode / speed 1.
- Now add the tomato paste, diced potatoes, beef stew meat, beef broth base, water, bay leaves, and reserved cabbage to the mixing bowl. Bring to a boil for 35 min / 100°C / reverse mode / gentle stir setting. After 15–20 minutes, pause briefly to give everything a good stir with the spatula, then continue cooking.
- Finally, add the dill, parsley, salt, pepper, and sugar, and cook for a final 5 min / 100°C / reverse mode / gentle stir setting. (Test the meat for tenderness!)
- Garnish with a scoop of sour cream or crème fraîche and fresh chopped parsley or dill, then serve warm!
Notes
- Many traditional borscht recipes call for beets, which make a wonderful addition here! Simply cut 200 g of red beets into small cubes and toss them into the mixing bowl right along with the potatoes.
- Borscht makes fantastic leftovers and keeps well for days—it actually tastes better and better as the rich flavors meld!
