How long does it take to make Borscht?

About 3 hours 20 minutes in total: 20 minutes of prep and 3 hours of cooking.

How many servings does this Borscht recipe make?

This recipe makes 6 servings as written; ingredient quantities on this page can be scaled.

Where does this Borscht recipe come from?

It was shared by Jujumao on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Borscht – 200-Minute Recipe

Name: Borscht – 200-Minute Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6 servings
Ingredients: to taste beef bones; to taste beef shanks; 1 celery stalk; 1 carrot; 1 onion; 10 garlic cloves; 2 bay leaf; to taste water; to taste salt; to taste pepper; 1 beetroot; 0.33 cup cane vinegar; to taste oil; 2 tbsp tomato paste; 1 potato; 1 cabbage; to taste boiled beef slices; 1 tbsp sugar; to taste sour cream; to taste dill

A classic Russian beet soup made with a rich beef broth, sweet shredded beets and carrots, tangy vinegar, and hearty vegetables. Finished with a swirl of sour cream and fresh dill, it’s a comforting, colorful dish perfect for chilly evenings.

Recipe by Jujumao· Structured by ReelsMeals

From: Instagram(view original)

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Prep Time

20 min

Cook Time

3 hr

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

3 hr 20 min estimated total time for 6 servings.

Explore related saves

Soup Russian Beef Vegetarian

Ingredients

No main ingredients listed.

Beef Stock

to taste beef bones
to taste beef shanks
1 celery stalk
1 carrot
1 onion
10 garlic cloves
2 bay leaf
to taste water
to taste salt
to taste pepper

Borscht

1 carrot
1 beetroot
0.33 cup cane vinegar
to taste oil
2 tbsp tomato paste
1 potato
1 cabbage
to taste boiled beef slices
1 tbsp sugar
to taste pepper
to taste sour cream
to taste dill

Instructions

1
Preheat the oven to 428°F (425°F).
2
Place the beef bones and shanks on a baking sheet and roast for 30–40 minutes, turning once, until browned.
3
Transfer the roasted bones and shanks to a large Dutch oven or heavy pot; add the chopped celery, carrot, onion, garlic cloves, and bay leaves.
4
Add enough water to fully cover the ingredients, season with salt and pepper, and bring to a boil; then reduce to a gentle simmer and cook for 2–3 hours (or 45 min in a pressure cooker).
5
While the stock simmers, shred the remaining carrot and beetroot using a box grater; set aside.
6
Heat a tablespoon of oil in a skillet over medium‑high heat, sauté the chopped onion until translucent, then add the shredded beetroot and carrot, cooking for 3–4 minutes.
7
Stir in the cane vinegar and tomato paste, allowing the mixture to caramelize slightly for about 2 minutes.
8
In a separate pot, combine the prepared beef stock with the potato chunks, boiled beef slices, and sliced cabbage; bring to a gentle boil.
9
Pour the beet‑vegetable mixture into the pot, add the sugar, and adjust seasoning with additional pepper if desired.
10
Simmer the combined soup for 15–20 minutes, or until the potatoes and cabbage are tender.
11
Taste and adjust salt, pepper, or a splash more vinegar if needed.
12
Ladle the hot borscht into bowls, garnish each serving with a dollop of sour cream and a sprinkle of fresh dill.
13
Serve immediately with crusty bread on the side.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Roast bones first

Pre‑roast the beef bones and shanks for 30–40 minutes before adding them to the stock pot.

Shred vegetables ahead

Grate the carrot and beetroot before sautéing.

Simmer stock long

Allow the beef stock to simmer for 2–3 hours (or 45 min in a pressure cooker) for depth of flavor.

Adjust seasoning at the end

Taste and add extra salt, pepper, or a splash of vinegar after the final simmer before serving.

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