German Borscht Soup Recipe with Beef and Beets

German-style borscht is a hearty beet soup, often made with beef, cabbage, potatoes, and a little vinegar for a sweet-tart finish. Borscht has many regional and family versions across Eastern Europe; this comforting version is associated with German-Russian cooking and is served hot with dill and sour cream.

Ingredients

1½ lb (680 g) boneless beef chuck, cut into 1-inch (2.5 cm) cubes
1 tbsp (15 ml) neutral oil, such as canola oil
1 medium yellow onion, about 1 cup (150 g) finely chopped
2 tbsp (30 g) tomato paste
8 cups (1.9 L) low-sodium beef broth or water, plus more as needed
2 bay leaves
1½ tsp (9 g) kosher salt, plus more to taste
½ tsp (1 g) freshly ground black pepper
3 medium raw beets, about 1 lb (450 g), peeled and cut into matchsticks or small dice
2 medium carrots, about 1 cup (120 g), peeled and cut into thin half-moons
2 medium Yukon Gold potatoes, about 12 oz (340 g), peeled if desired and cut into ½-inch (1.25 cm) cubes
4 cups (300 g) thinly sliced green cabbage
2 tbsp (30 ml) apple cider vinegar, plus more to taste
1 tsp (4 g) granulated sugar, optional
¼ cup (10 g) chopped fresh dill, plus extra for serving
½ cup (120 g) sour cream, for serving

Instructions

Prepare the ingredients. Cut the beef into evenly sized cubes so they cook at roughly the same rate. Chop the onion, beets, carrots, potatoes, and cabbage before you start; the beets can stain hands and cutting boards, so use gloves or rinse the board promptly. Keep the vegetables separate because they go into the pot at different stages.
Brown the beef and onion. Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. Pat the beef dry, then brown it in two batches for about 3 minutes per batch, turning to color several sides. Avoid crowding the pot, which can make the meat steam instead of brown. Transfer the browned beef to a plate. Add the onion to the pot and cook for about 3 minutes, stirring and scraping up the browned bits. Stir in the tomato paste and cook for 1 minute.
Simmer the beef. Return the beef and any juices to the pot. Pour in the broth or water, then add the bay leaves, salt, and pepper. Bring the liquid just to a boil, reduce the heat to low, and cover the pot with the lid slightly ajar. Simmer gently for 75 minutes, stirring occasionally. A quiet simmer is best: vigorous boiling can make the beef tough and cause too much liquid to evaporate. If the pot looks unusually low, add a splash of hot water.
Check the beef, then add the vegetables. Check a large beef cube with a food thermometer. The USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C) followed by a 3-minute rest; continue simmering beyond that point until the beef is tender. Add the beets, carrots, potatoes, and cabbage. Stir, bring the soup back to a gentle simmer, and cook uncovered for about 20 minutes, or until the potatoes are tender and the beets can be pierced easily with a fork.
Finish and season. Remove and discard the bay leaves. Stir in the vinegar and dill, then taste the broth. Add more salt or vinegar a little at a time until the flavor is balanced. If the beets taste especially earthy or the broth is sharply acidic, stir in the optional sugar; it should round out the flavor, not make the soup sweet. Let the pot stand for 5 minutes before serving.

Tips

Cut the vegetables evenly. Small, consistent pieces cook more predictably, especially the potatoes and beets. If you cut the beets into thick chunks, they may need longer than 20 minutes; test them with a fork and extend the simmer in 5-minute increments.
Choose broth or water to suit your taste. Beef broth gives the soup a fuller, meatier flavor. Water makes the beet, cabbage, and dill flavors more prominent. If using regular salted broth, begin with less salt than listed and adjust after the vinegar has been added.
Balance the acidity at the end. Vinegar brightens the earthy beets, but brands and beets vary. Start with the stated amount, taste, then add more by the teaspoon. Adding all the vinegar early can make it harder to judge the finished soup’s balance.
Use a substitute thoughtfully. Fresh dill is traditional in many versions and adds a clean, herbal note. If it is unavailable, use 1 tablespoon (about 2 g) dried dill instead; dried dill is more concentrated and less fresh-tasting. Apple cider vinegar can be replaced with white wine vinegar, though the flavor will be a little sharper.

Serving Suggestions

Ladle the soup into warm bowls and add a spoonful of sour cream and a generous pinch of fresh dill. Sour cream softens the vinegar’s tang and gives the broth a creamy contrast; swirl it in just before eating rather than stirring it into the whole pot. For a lighter finish, use plain yogurt, but expect a more pronounced tang and avoid boiling the soup after adding it, since yogurt can split.

Serve the soup with dense rye bread, sourdough, or buttered slices of crusty bread for dipping. Boiled potatoes or a simple cucumber salad also make suitable sides if you want to stretch the meal. Because this version includes beef and several vegetables, a modest bowl can be a complete meal on its own. Keep extra dill and sour cream at the table so each person can season their portion.

Variations

Make it without beef: Leave out the beef and use vegetable broth. For a more substantial meat-free bowl, add 1½ cups (250 g) drained cooked white beans during the final 10 minutes. The soup will be lighter and less savory than the beef version, so taste carefully and adjust the salt, pepper, and vinegar.

Use pork instead: Replace the chuck with 1½ lb (680 g) boneless pork shoulder, cut into cubes. Pork shoulder can take a similar amount of gentle simmering, but use tenderness—not the clock alone—to decide when it is ready. If you prefer a quicker soup, omit the meat and reduce the initial simmer; the vegetables need only cook until tender.

Make a smoother broth: Grate the beets and carrots rather than cutting them into matchsticks. They soften more quickly and give the soup a more integrated texture, so begin checking the vegetables after about 15 minutes. For a thicker, more rustic bowl, mash a few cooked potato pieces against the side of the pot and stir them back into the broth.

Adjust the cabbage: Green cabbage gives a familiar, gently sweet flavor, while savoy cabbage becomes particularly tender. Red cabbage is usable but may deepen or alter the soup’s color and has a slightly different flavor. If using sauerkraut for a tangier variation, replace part of the fresh cabbage with drained sauerkraut and add the vinegar gradually, since the fermented cabbage is already acidic.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow, covered containers. The soup keeps for 3–4 days in the refrigerator. It may taste even more blended the next day as the broth takes on more beet and dill flavor, although the vegetables will soften somewhat with storage.

Reheat only the portion you plan to eat in a saucepan over medium heat, stirring occasionally, until steaming throughout; leftovers should reach 165°F (74°C) when checked with a food thermometer. Add a splash of broth or water if the soup has thickened. You can also freeze the cooled soup in airtight, freezer-safe containers for up to 3 months for best quality. Leave a little space at the top for expansion, thaw it overnight in the refrigerator, and reheat thoroughly. Sour cream and fresh dill are best added after reheating rather than frozen in the soup.

Frequently Asked Questions

Is German borscht different from other kinds of borscht?

There is no single recipe shared by every German or German-Russian household. Versions vary in their meat, vegetables, acidity, and thickness. This recipe uses beef, beets, cabbage, potatoes, and dill for a filling, sweet-tart soup; other borscht traditions may use different vegetables, meat, or no meat at all.

Can I make the soup ahead?

Yes. Make the soup through the seasoning step, cool it promptly, and refrigerate it in a covered container for up to 3–4 days. Reheat it to 165°F (74°C), then add fresh dill and sour cream at the table. If you want the cabbage and potatoes to retain more texture, cook them just until tender rather than letting the soup simmer longer than needed.

Do I need to cook the beets before adding them?

No. Peel and cut raw beets into small, even pieces, then add them with the other vegetables. They cook in the broth and contribute color and flavor as they soften. If your beets are unusually large or the pieces are thick, allow extra simmering time and test them with a fork before serving.

How can I keep the soup a vivid red?

Beets naturally color the broth, but the final shade depends on the beets and how long they cook. Adding vinegar near the end helps preserve a bright, fresh flavor and gives you more control over the acidity. Avoid prolonged hard boiling, which can dull the color and make the vegetables fall apart.

Can I make this in a slow cooker?

Yes, though browning the beef and cooking the onion with tomato paste in a skillet first will give the broth more depth. Transfer those ingredients with the broth and seasonings to the slow cooker and cook until the beef is tender, about 7–8 hours on low or 4–5 hours on high. Add the vegetables for the last 1½–2 hours on low, checking that the potatoes and beets are tender before finishing with vinegar and dill.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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