Russian Beef and Red Beet Soup

 Cooking 1h50
 Preparation 45 minutes
 6 servings


600g (1.2 lb) of beef braising cubes
45 ml (3 tbsp.) of vegetable oil
5 cloves
2 crushed garlic cloves
1 sprig of thyme
3 bay leaves
1 L (4 cups) of homemade or store-bought beef broth

30 ml (2 tbsp.) of butter
1 onion diced
1 large peeled carrot, sliced
1 small turnip, diced
1 stalk of celery, minced
1 medium potato diced
500 ml (2 cups) of shredded green cabbage
10 ml (2 tsp) of paprika
15 ml (1 tbsp.) of tomato paste
125 ml (1/2 cup) of pearl barley
1 liter (4 cups) of water
Salt and pepper to taste
1 pack (397 g) of Florette diced red beets
60 ml (¼ cup) of sour cream
1 dill pickle, diced
60 ml (1/4 cup) of pickle brine
Fresh dill, to taste


  1. In a pot over medium-high heat, heat the oil and sear the beef cubes on each side.
  2. Add the cloves, garlic, thyme and bay leaf then pour in the broth, season and simmer gently, covered, for about 1 hour and 15 minutes. When the beef is cooked, remove the pieces to a plate and strain the broth. Reserve the beef and broth.
  3. In a large pot over medium heat, add the butter and sweat the onion, carrot, turnip, celery, potatoes and cabbage for 3 to 4 minutes.
  4. Add tomato paste, paprika and barley.
  5. Pour in the broth and water then add the beef. Simmer gently for 30 minutes covered. Adjust the seasoning.
  6. Serve the soup garnished with beetroot, pickles and sour cream, then top with 2 tsp (10 ml) of brine from the pickles and dill sprigs.

Featured product

You may also like?

Consent choices